Yao Fei Yan Roast Duck (Huicollection Store)
Sichuan cuisine · ⭐ 3.9
Intersection of Dong'an Road and Yunzhu Road, Xishan District (Xinwu Dongting)
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 Intersection of Dong'an Road and Yunzhu Road, Xishan District (Xinwu Dongting). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Half-pound Thousand-Layer Tripe with Roast Duck, Half-pound Tripe with Roast Duck, Half-pound Freshly Sliced Beef with Spicy Roast Duck Style.
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: Wuxi
- Category: Sichuan cuisine
- Rating: 3.9
- Address: Intersection of Dong'an Road and Yunzhu Road, Xishan District (Xinwu Dongting)
- Popular dishes: Half-pound Thousand-Layer Tripe with Roast Duck, Half-pound Tripe with Roast Duck, Half-pound Freshly Sliced Beef with Spicy Roast Duck Style, Auntie's Hand-Held Pork Ribs, Handmade Fish Balls
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Dishes
Half-pound Thousand-Layer Tripe with Roast DuckA creative fusion dish combining Sichuan and Beijing flavors, featuring fresh thousand-layer tripe and braised roast duck slices simmered in a spicy and numbing broth.
Half-pound Tripe with Roast DuckA creative fusion dish combining Sichuan-style spicy tripe with Beijing roast duck, simmered in a rich, numbingly spicy broth for bold flavor and texture.
Half-pound Freshly Sliced Beef with Spicy Roast Duck StyleFreshly sliced beef marinated and cooked in a spicy sauce, inspired by the technique of roast duck, delivering a rich, aromatic flavor.
Auntie's Hand-Held Pork RibsAuntie's Hand-Held Pork Ribs is a dish primarily made with large pork bones. It uses meaty pork leg bones or spine bones, which are first blanched for a long time to remove gaminess. They are then stewed in a braising liquid made from various spices (such as star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, etc.), soy sauce, cooking wine, and sugar. The process involves bringing it to a boil over high heat, then simmering over low heat for an extended period until the meat becomes tender and falls off the bone, and the marrow is fully flavored. The finished dish has a rich, reddish-brown color, and the meat easily separates from the bone. It is typically eaten by hand, picking up the bone to enjoy the meat, emphasizing a hearty dining style.
Handmade Fish BallsHandmade fish balls made from fresh fish meat, minced and mixed until elastic, then shaped by hand into round balls. Cooked to a chewy texture. A small amount of starch, egg white, and seasonings are added during preparation to enhance texture and flavor.
Pounded Watermelon Lemon TeaFresh watermelon and lemon slices are lightly pounded to extract juice, then mixed with ice and sugar syrup for a refreshing drink.
Classic Braised Duck with Tomato SoupA classic duck dish featuring tender roasted duck simmered in a rich tomato-based broth, offering a balanced sweet and tangy flavor.
Classic Spicy Roast Duck (Sichuan Beef Tallow Flavor)Classic Spicy Roast Duck is prepared with a secret Sichuan beef tallow broth, simmering duck slices with vegetables like bean sprouts and lettuce. The duck is tender and flavorful, with a rich, spicy sauce.
Bold Frog with Roast DuckA bold fusion dish featuring tender frog legs and roasted duck slices, seasoned in spicy Sichuan-style sauce.
Braised Chicken FeetChicken feet simmered in a savory broth with spices, resulting in tender and flavorful bites.
Yuan Yang Mao Kao YaA fusion dish combining roasted duck with Sichuan-style spicy hot pot, featuring two broth options—spicy and mild—for a layered flavor experience.