Wuhan Foodie — Restaurant in New York

The BEST kept secret of flushing!! Honestly restaurants like Wuhan Foodie is why I love New York - the extent of culinary diversity NYC has to offer is unmatched. This is a niche restaurant that serves classic street food and breakfast specialty from Wuhan. Wuhan is famed for its carb bomb breakfast foods! I feel like Wuhan Foodie doesn’t get enough credit and reviews for what they have achieved - literally recreating all the core best dishes of Wuhan.

Wuhan Doupi: in my mind this is the absolute bomb! Despite its name, which literally means “bean skin,” it isn’t just tofu skin but rather a layered savory pancake-like dish. The inside is stuffed with a flavorful mix, including glutinous rice, minced pork, mushrooms, and bamboo shoots. The outside is crispy and nutty, the sticky rice inside is soft and chewy, and the fillings add savory, umami-rich depth. It’s hearty, portable, and very filling! Must order!!

ShaoMai: quite different from the delicate Cantonese dim sum version many people know. If you like black pepper and sticky rice, then this is for you. I know it sounds like an odd combo, but give it a shot! I always get a dozen frozen boxes to go so I can have them at home. (YES THEY SELL FROZEN ONES!!) Instead of thin, pleated dumpling skins, Wuhan shaomai uses a slightly thicker, softer wheat-flour wrapper, almost like a pouch. It’s mixed with diced mushrooms, bamboo shoots, dried shrimp, and minced pork. The flavors are savory, very smoky (black pepper comes through strong!) and very aromatic. Rich and umami-forward, with the rice soaking up all the seasoning. It’s considered a true Wuhan breakfast staple

Wuhan Hot dry Noodle: don’t let the name scare you! Made from wheat noodles, it has a firm bite and distinctive “Q” spring. The flavor comes from a creamy sesame paste base, which creates a flavor profile that’s nutty, savory, somewhat tangy, and gradually warming from chili, all while remaining physically hot but not spicy-hot. A true Wuhan culinary icon, it ranks among China’s top five noodle dishes, alongside classics like Sichuan dan dan noodles. It is a dry type of noodles, so get a yummy cold drink to wash it down.

Wuhan style cold noodles: visually similar to hot dry noodles but served cold with a lighter, refreshing profile. Sort of like Korean cold noodles, it’s very refreshing in the summer and packed with flavors. It has Kelp strips, cucumber, pickles, and mung bean sprouts for crunch and freshness & Soy sauce, balsamic vinegar, or light vinegar for tanginess.

Beef Noodle soup: this is not your traditional Taiwanese beef soup. Taiwanese beef soup usually uses big chunks of beef tendons. Wuhan beef soup uses fresh thinly sliced insanely tender beef that melts in your mouth!

Stir fry beef Noodle: if you like Cantonese beef chow fun, give this one a try! In my opinion, it’s less oily and has more flavor than the Cantonese version.

Salty fried donuts: omg this is such a bad translation! They are nothing like donuts. Mianwo is a round, deep-fried fritter—crispy on the outer edge, soft and juicy in the thicker parts. Matches well with all the noodles. Get one please!!! For the love of fried food, you won’t be disappointed.

Hope my review helps if you want to give this place a try but not sure what to order. If you are in the area, why not try something new and bold? You can easily find Canton/sichuan/Shanghai spots in Chinatown, but only in flushing you can find specialty spots like wuhan foodie :) and this is what makes New...

It still makes me feel happy because it gives me a sense of belonging since I’ve seen so many things in the menu that I’ve been Familiar through the childhood. To be honest, I feel a little bit disappointed. As a pure wuhaness, I ate this things things I was a baby: 油焖大虾 豆皮 烧麦 热干面 糯米鸡….. I order them today and I was having a very high expectation because it has a very high rating in Google map application. I found out that hot dry noodles are okay. Service is good and prices are set reasonable. It might because during the pandemic, I learned to make those cuisines by myself and they were successful. Therefore I’ve become more picky to the taste...

This is my 3rd visit to Wuhan Foodie, with previous visits in 2021 and 2022. Back then, the Hot Dry Noodle was much tastier. Being originally from Wuhan, I came to this restaurant every time I visited NYC (except May 2023 when this place was closed). However, the quality seems to have declined. I’m not sure if there’s been a change in the chef, but the food is now below average. The hot dry noodle was way too dry, and both the noodles and the sesame sauce were not authentic. Very...