Wugu Yu Fen (Qinghua Dong'an Branch)
小吃快餐 · ⭐ 3.8
No. D115, Qinghua East Bank
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. D115, Qinghua East Bank. 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: Spicy Tomato Fish Noodles, Spicy Sour Noodles, Old-Style Spicy Fish Noodles.
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: 小吃快餐
- Rating: 3.8
- Address: No. D115, Qinghua East Bank
- Popular dishes: Spicy Tomato Fish Noodles, Spicy Sour Noodles, Old-Style Spicy Fish Noodles, Miao-style Sour Soup Noodles, Spicy Fish Noodles
China trip · China travel
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Dishes
Spicy Tomato Fish NoodlesFragrant tomato sauce fish noodles made with fresh fish slices and tomatoes, simmered with vermicelli. Fish is marinated, tomatoes cooked into sauce, then combined with soaked vermicelli and fish to create tender fish and flavorful noodles.
Spicy Sour NoodlesSoul Spicy Rice Noodles are made with sweet potato noodles as the main ingredient, combined with辅料 such as bean sprouts, peanuts, and cilantro, and cooked in a specially prepared spicy and sour broth. The broth is seasoned with chili oil, vinegar, Sichuan peppercorns, garlic, soy sauce, and other ingredients, resulting in a rich and flavorful taste.
Old-Style Spicy Fish NoodlesFresh fish slices cooked with spicy sauce and wide rice noodles, served with vegetables for a bold, numbingly spicy flavor.
Miao-style Sour Soup NoodlesA traditional dish from the Miao ethnic group, featuring rice noodles in a tangy fermented broth with meat and vegetables.
Spicy Fish NoodlesSpicy fish noodles made with fresh fish slices and rice noodles, seasoned with bean sprouts, wood ear mushrooms, and greens. Fish is marinated, then stir-fried with chili, Sichuan pepper, and doubanjiang, boiled in broth, and finally mixed with rice noodles to absorb the rich flavor.