Quzhou Duck Head (Jindi Xiong Chu No.1 Store)
小吃快餐 · ⭐ 3.6
Unit Z205, Jindi Xiongchu No. 1, Donghu New & High-tech Development Zone, 1st Floor
Dragon Mate tips
If you are traveling in China to visit Wuhan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit Z205, Jindi Xiongchu No. 1, Donghu New & High-tech Development Zone, 1st Floor. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Garlic-flavored Boneless Chicken Feet, Tengjiao Spicy Boneless Chicken Feet, Spicy Braised Duck Neck Bones.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuhan
- Category: 小吃快餐
- Rating: 3.6
- Address: Unit Z205, Jindi Xiongchu No. 1, Donghu New & High-tech Development Zone, 1st Floor
- Popular dishes: Garlic-flavored Boneless Chicken Feet, Tengjiao Spicy Boneless Chicken Feet, Spicy Braised Duck Neck Bones, Spicy Braised Lotus Root, Spicy Duck Heads
China trip · China travel
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Dishes
Garlic-flavored Boneless Chicken FeetChicken feet, deboned and marinated in garlic, soy sauce, vinegar, and sugar for a savory, crunchy snack.
Tengjiao Spicy Boneless Chicken FeetBoneless chicken feet marinated in Sichuan pepper and spices, offering a crisp texture and numbingly aromatic flavor.
Spicy Braised Duck Neck BonesSpicy braised duck neck bones are made primarily from duck neck bones. After blanching, they are slowly simmered in a specially prepared spicy braising sauce until fully flavored. The braising sauce typically includes spices such as star anise, cassia bark, bay leaves, chili peppers, and Sichuan peppercorns, allowing the duck neck bones to absorb rich aromas.
Spicy Braised Lotus RootA Chinese cold dish made by slow-cooking lotus root in a spicy, aromatic broth with chili and spices.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.