Min's Duck Neck (Yan Zhi Road Branch)
小吃快餐 · ⭐ 4.1
No. 101, Yanzi Road, Liangdao Street (next to Hongqiao Market; opposite Wushang Supermarket)
Dragon Mate tips
If you are traveling in China to visit Wuhan, this restaurant is worth a stop for great food. This restaurant is located at No. 101, Yanzi Road, Liangdao Street (next to Hongqiao Market; opposite Wushang Supermarket). 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: Braised Lotus Root, Torn Chicken, Collarbone.
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: Wuhan
- Category: 小吃快餐
- Rating: 4.1
- Address: No. 101, Yanzi Road, Liangdao Street (next to Hongqiao Market; opposite Wushang Supermarket)
- Popular dishes: Braised Lotus Root, Torn Chicken, Collarbone, Crispy Duck
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Dishes
Braised Lotus RootBraised lotus root is a dish primarily made with lotus root as the main ingredient, which is first blanched and then slowly simmered with various spices and seasonings. After slicing or cubing the lotus root, it is cooked in a pot with star anise, cassia bark, soy sauce, rock sugar, and other seasonings to fully absorb the rich flavors of the broth.
Torn ChickenShredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
CollarboneCollarbone refers to the spinal bone portion of pork or chicken, typically using the meaty collarbone area. After marinating, it is cooked by frying, grilling, or stewing to allow the flavors to penetrate and achieve a tender, crispy texture.
Crispy Duck香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.