Wan Chu Home-style Cuisine · Sichuan-Hunan Food (Xinli·Hepu Garden Branch)
Hunan cuisine · ⭐ 3.9
No. 118, Building 2, Phase II, Ground-Floor Commercial Unit, Hupo Yuan Apartment, No. 2508 Longxing Avenue
Dragon Mate tips
If you are traveling in China to visit Nanchang, 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 No. 118, Building 2, Phase II, Ground-Floor Commercial Unit, Hupo Yuan Apartment, No. 2508 Longxing Avenue. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili, Chopped Chili Fish Head, Sichuan-style Twice-Cooked Pork.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Nanchang
- Category: Hunan cuisine
- Rating: 3.9
- Address: No. 118, Building 2, Phase II, Ground-Floor Commercial Unit, Hupo Yuan Apartment, No. 2508 Longxing Avenue
- Popular dishes: Spicy Chicken with Chili, Chopped Chili Fish Head, Sichuan-style Twice-Cooked Pork, Dry-Fried Green Beans with Rice, Mao-style Braised Pork Rice
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Dishes
Spicy Chicken with ChiliA classic Sichuan dish made by stir-frying chicken with dried chilies and Sichuan peppercorns, resulting in a spicy, aromatic, and flavorful dish.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Sichuan-style Twice-Cooked PorkSichuan-style stir-fried pork belly is made by boiling pork belly, slicing it, then stir-frying with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl and glisten, then season and mix well.
Dry-Fried Green Beans with RiceA classic Sichuan dish featuring tender green beans stir-fried until crispy, seasoned with garlic and chili, served over steamed rice for a savory, spicy bite.
Mao-style Braised Pork RiceMao's braised pork rice features fatty pork belly simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and bay leaves until tender and glossy. Served over steamed rice, the rich sauce enhances every bite.
Sweet and Sour PorkA classic Chinese dish made with fried pork tenderloin glazed in a sweet and sour sauce, often served with vegetables.
Stir-Fried Bitter MelonA simple stir-fry dish made with bitter melon, garlic, and chili, known for its refreshing taste and health benefits.
Stir-fried Water Bamboo with Preserved PorkStir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
Pepper and Egg Rice BowlA classic Chinese dish featuring stir-fried eggs with peppers, served over steamed rice for a savory and satisfying meal.
Fish Head with TofuA savory dish made by stewing fish head and tofu together, resulting in a rich and flavorful meal.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.