Caiguan Ren Cuowei Ya (Xia Lin Store)
Hunan cuisine · ⭐ 4.8
Shop No. 47, Xiangyang Road
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 47, Xiangyang Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Seven-Second Pig Liver, Homestyle Stir-Fried Pork, Pork and Deer Mushroom Stew.
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: 4.8
- Address: Shop No. 47, Xiangyang Road
- Popular dishes: Seven-Second Pig Liver, Homestyle Stir-Fried Pork, Pork and Deer Mushroom Stew, Stir-Fried Beef with Yellow Onion, Caiwan People's Vinegar Blood Duck
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Dishes
Seven-Second Pig LiverA Chinese dish featuring quick-cooked pig liver with garlic, ginger, and scallions for a tender and flavorful bite.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Pork and Deer Mushroom StewA savory stew made with pork and deer mushrooms, tender meat and aromatic fungi in a rich broth.
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.
Caiwan People's Vinegar Blood DuckA specialty dish made with duck meat and duck blood, seasoned with rice vinegar and chili, known for its tangy and spicy flavor.
Caiwan Free-range EggCaiwan free-range eggs, sourced from locally raised chickens, are gently cooked by steaming or stir-frying to preserve their rich yolk flavor and tender texture.
Fried Pork Crumbs with Green BeansA classic Chinese home dish featuring green beans stir-fried with crispy pork cracklings, delivering a savory and satisfying flavor.
Snail ChickenA Chinese dish made with chicken and snails, simmered or stir-fried with ginger, garlic, and chili for a savory flavor.
Braised Pork with Tofu SkinA traditional Chinese dish made by braising pork belly with tofu skin, resulting in a rich, savory flavor and tender meat.
Sour Spicy Rice Field FishA dish made with rice field fish, seasoned with chili, vinegar, ginger, and garlic, resulting in a tender, tangy, and spicy flavor.
Sour and Spicy Pork IntestinesA Sichuan dish made with pork intestines stir-fried with chili, vinegar, and garlic, offering a tangy and spicy flavor.