Jinguang Ge Wang · Classic Cantonese Cuisine (Nanchang Wanda City Store)
Cantonese cuisine · ⭐ 3.9
Unit 393, 3rd Floor, MixC Mall, No. 388 Xuefu Avenue
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 Unit 393, 3rd Floor, MixC Mall, No. 388 Xuefu Avenue. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Eight Treasure Tea, Health-Preserving Pigeon Soup with Lingzhi Mushroom, Master Chef's Yellow Croaker.
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: Cantonese cuisine
- Rating: 3.9
- Address: Unit 393, 3rd Floor, MixC Mall, No. 388 Xuefu Avenue
- Popular dishes: Eight Treasure Tea, Health-Preserving Pigeon Soup with Lingzhi Mushroom, Master Chef's Yellow Croaker, Seafood Vermicelli Pot, Signature Poached Qingyuan Chicken
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Dishes
Eight Treasure TeaEight Treasure Tea is a traditional Chinese beverage made by blending tea leaves with red dates, goji berries, longan, chrysanthemum flowers, rose petals, raisins, and rock sugar. The preparation is simple—just place all ingredients in a teacup and pour hot water over them. It is both delicious and health-promoting.
Health-Preserving Pigeon Soup with Lingzhi MushroomA nourishing soup made with pigeon and lingzhi mushroom, simmered slowly to enhance health and vitality.
Master Chef's Yellow CroakerFresh yellow croaker steamed with ginger and scallions, finished with a savory soy sauce glaze for a delicate, fresh taste.
Seafood Vermicelli PotA savory dish featuring fresh seafood and vermicelli noodles, simmered with vegetables and seasonings for a rich, flavorful experience.
Signature Poached Qingyuan ChickenSignature Poached Qingyuan Chicken uses high-quality free-range chicken from the Qingyuan region of Guangdong as the main ingredient. The whole chicken is cleaned and then gently poached in simmering broth until just cooked. It is immediately plunged into ice water or cold chicken broth to tighten the skin and keep the meat tender. After chopping into pieces and plating, it is typically served with a dipping sauce made from minced ginger, shredded scallions, and hot oil. The finished dish features golden, crisp skin and tender, white meat, highlighting the natural flavor of the ingredient.
Signature Claypot Rice with Preserved MeatsSignature腊味煲仔饭 features fragrant rice topped with cured sausages and meats, slowly cooked with water to absorb rich flavors and form crispy rice crust. Serve with soy sauce and green onions.
Black Vinegar Black Wood Ear MushroomA refreshing dish featuring black wood ear mushrooms marinated in a tangy black vinegar sauce, with a crisp texture and bold flavor.
Spicy Pigeon Blood SlicesA spicy Sichuan dish made with pigeon and duck blood, stir-fried with chili, Sichuan pepper, and fermented bean paste, offering a rich, numbingly hot flavor.
Avocado Spring RollA fresh and healthy roll made with avocado, lettuce, cucumber, and carrot wrapped in rice paper, served with a sweet and sour sauce.
Rose Salt-Baked PigeonRose salt-baked pigeon features fresh pigeon marinated in rose-infused salt and slowly roasted, resulting in tender meat with a delicate floral aroma.
Golden Ganoderma PigeonGolden Ganoderma Pigeon features pigeon simmered with ganoderma, resulting in a golden broth and tender meat, known for its nourishing properties.