Ten-Year-Old Water Street Uncle Liu (Tinghong Store)
其他美食 · ⭐ 3.6
40 meters east of the intersection of Tinghong Road and Nan'erli Tinghong Road
Dragon Mate tips
If you are traveling in China to visit Nanning, 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 40 meters east of the intersection of Tinghong Road and Nan'erli Tinghong 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: Stir-Fried Beef with Yellow Onion, Sichuan Boiled Beef, Sichuan Boiled Pork Slices.
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: 3.6
- Address: 40 meters east of the intersection of Tinghong Road and Nan'erli Tinghong Road
- Popular dishes: Stir-Fried Beef with Yellow Onion, Sichuan Boiled Beef, Sichuan Boiled Pork Slices, Hong Kong Style Sweet and Sour Spare Ribs, Braised Eggplant in Brown Sauce
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Dishes
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Hong Kong Style Sweet and Sour Spare RibsHong Kong-style sweet and sour spare ribs are made from pork ribs marinated, deep-fried until crispy outside and tender inside, then stir-fried quickly with a sauce of sugar, vinegar, and tomato paste. The dish has a bright red color, balanced sweet and sour taste, and juicy, tender meat.
Braised Eggplant in Brown SauceBraised eggplant is a Chinese dish featuring eggplant as the main ingredient. Sliced eggplant is fried or pan-fried, then tossed in a savory sauce made from soy sauce, sugar, vinegar, starch, and water, absorbing the rich flavor. The dish has a glossy red appearance, soft texture, and intense sauce.
Beef Rice PorridgeA comforting dish made by slow-cooking beef and rice into a rich, creamy porridge.
Drunkard's CornA spicy Sichuan-style dish made with sweet corn kernels stir-fried with chili, garlic, and fermented bean paste, offering a bold, numbingly delicious flavor.