Wei Chu Hunan Cuisine (Changqingteng Branch)
Hunan cuisine · ⭐ 3.4
Shop No. 1, Building 3, Runhe Valley, Changfu 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 Shop No. 1, Building 3, Runhe Valley, Changfu Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried腊 Beef with Garlic, Stir-fried Lotus Stem Tips, Stir-Fried Pork.
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: Nanning
- Category: Hunan cuisine
- Rating: 3.4
- Address: Shop No. 1, Building 3, Runhe Valley, Changfu Road
- Popular dishes: Stir-fried腊 Beef with Garlic, Stir-fried Lotus Stem Tips, Stir-Fried Pork, Spicy Frog Legs in Dry Pot, Spicy Blood Duck Hot Pot
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Dishes
Stir-fried腊 Beef with GarlicA classic Chinese home-style dish made by stir-frying cured beef slices with garlic, resulting in a savory and aromatic flavor.
Stir-fried Lotus Stem TipsA stir-fried dish made with tender lotus stem tips, seasoned with chili and garlic for a crisp, spicy flavor.
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 Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Spicy Blood Duck Hot PotDry Pot Blood Duck is a dish made primarily with duck meat and duck blood. Duck meat is blanched, then stir-fried with duck blood, chili, Sichuan pepper, and other ingredients, finally served in a dry pot. Proper heat control ensures the duck is flavorful and tender.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Stir-fried Pork IntestinesStir-fried pork intestines is a Chinese dish primarily made with pork intestines. After cleaning and cutting into segments, it is quickly stir-fried with辅料 such as chili peppers, ginger, and garlic. During preparation, seasonings like soy sauce and cooking wine are typically added to enhance flavor and achieve a crisp texture.
Layered Tofu with Preserved PorkA dish made by layering preserved pork and soft tofu, then steamed to blend flavors—savory, tender, and deeply satisfying.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Sizzling Cumin BeefA stir-fried beef dish seasoned with cumin and served sizzling hot on a heated plate, known for its bold aroma and tender texture.