Shunwangji (Chunhui Branch)
小吃快餐 · ⭐ 3.4
20 meters west of the intersection of Chunhui Road and Xianggang Street, south side of the road (opposite Bank of China)
Dragon Mate tips
If you are traveling in China to visit Wuxi, 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 20 meters west of the intersection of Chunhui Road and Xianggang Street, south side of the road (opposite Bank of China). 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: Stir-Fried Pork, Spicy Chicken with Green Peppers, Organic Cauliflower.
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: Wuxi
- Category: 小吃快餐
- Rating: 3.4
- Address: 20 meters west of the intersection of Chunhui Road and Xianggang Street, south side of the road (opposite Bank of China)
- Popular dishes: Stir-Fried Pork, Spicy Chicken with Green Peppers, Organic Cauliflower, Preserved Vegetable Braised Pork, Maoxuewang
China trip · China travel
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Dishes
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Spicy Chicken with Green PeppersA stir-fried dish of chicken and green peppers, seasoned with spices for a bold, spicy flavor.
Organic CauliflowerOrganic cauliflower is primarily made from fresh organic cauliflower, which is washed and cut into small florets. It is cooked by blanching or light stir-frying to preserve its natural flavor. It can be simply seasoned with garlic, salt, and a small amount of oil, or stir-fried together with other vegetables or meat.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-fried猪 LiverStir-fried猪肝 is a Chinese dish primarily made with pig liver. The liver is sliced thinly and stir-fried with seasonings such as green onions, ginger, and garlic. The dish has a bright red color and a tender, fresh taste.
Refreshing Green VegetablesA simple and refreshing dish made by quickly stir-frying fresh baby bok choy, preserving its crisp texture and natural flavor.
Braised Spanish MackerelBraised mackerel is a Chinese dish featuring mackerel as the main ingredient. After cleaning, the fish is marinated with rice wine and ginger, then pan-fried until golden brown on both sides. It's simmered with soy sauce, sugar, scallions, ginger, garlic, and water until the sauce thickens and the fish absorbs the flavors.
Braised Wheat GlutenA Chinese dish made by simmering wheat gluten in a savory sauce of soy sauce, sugar, and aromatics until tender and flavorful.
Scallion Oil Roast DuckA delicately roasted duck dish with a crispy skin and tender meat, finished with a fragrant scallion oil sauce.