Wan Chuan Restaurant
其他美食 · ⭐ 4.1
No. 61–63 Huadong Road
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at No. 61–63 Huadong Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Hollow Stem Chinese Spinach, Sichuan-style Twice-Cooked Pork, Wood Bucket Pig Trotter.
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: Nanning
- Category: 其他美食
- Rating: 4.1
- Address: No. 61–63 Huadong Road
- Popular dishes: Hollow Stem Chinese Spinach, Sichuan-style Twice-Cooked Pork, Wood Bucket Pig Trotter, Steamed Pork Trotter, White-Cut Chicken
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Dishes
Hollow Stem Chinese SpinachA home-style vegetable dish made by stir-frying fresh hollow stem Chinese spinach with garlic, resulting in a crisp and naturally flavorful side dish.
Sichuan-style Twice-Cooked PorkChuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
Wood Bucket Pig TrotterA traditional dish featuring pig trotters slow-cooked with soybeans and spices in a wooden barrel, resulting in tender, flavorful meat.
Steamed Pork TrotterA classic Cantonese cold dish made by boiling pork trotters until tender, then slicing and serving chilled with ginger-scallion sauce or soy sauce.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Steamed Duck in White SauceA classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
Steamed Duck RiceSteamed duck rice features a whole duck boiled, cooled, and sliced, served with rice. The tender duck retains its natural flavor, often drizzled with soy sauce or dipping sauce.
Steamed Goose OffalA traditional Cantonese cold dish made with goose offal, blanched and served chilled with ginger and scallion sauce.
Steamed Goose RiceA Cantonese dish featuring tender boiled goose served over fragrant rice infused with goose fat.
Braised EggplantBraised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.