Type: mid-priced restaurant

Location: Anji Road, Xixiangtang District

Address: No.1 Anji Road, Xixiangtang District (beside North You’ai Interchange, opposite to Zhenghe Furniture Market)

Bus lines: No.2, 15, 32, 36, 41, 61, 67, 69, 203, 206, 211, 603, 610, 801

Main style of cooking: Hunan cuisine

Restaurant condition: suitable for grand banquets, dinner party for a large number of people, dinner party for family, birthday party, celebration and wedding banquets, with parking lotsavailable and bankcard accepted

Reservation Tel.: 0771-2397300，0771-2397301

General introduction

Kouwei Jianghu Restaurant specially engages Mr. Gao Ping who has been entitled “Famous Chef of China” and “Cuisine Master of Hubei” as technical director and senior advisor.

Mr. Gao Yuan, a national first-grade chef, acts as the executive chef. Chefs from Hubei, Hunan, Jiangxi and Sichuan are employed with high salary to present classical dishes in the four styles of cooking. The restaurant develops double-stewed soup, as well as new dishes of slightly spicy and light flavor and being refreshing, nutritious and healthy, with focusing on color, fragrance, taste, form, freshness and apparatus, and in combination with the catering culture of people in Guangxi. You can taste different flavors of dishes here, which suit various consumption groups. It has created a new highlight in catering industry of Nanning.

Famous and characteristic dishes

Stinky mandarin fish: 68 Yuan/dish. It is an  authentic Hubei-style dish which has been lost for many years and is now prevalent in Hubei and Hunan. Features: stinky in smell but tasty when eating; leaving prolonged aftertaste; tender, spicy, tasty and fresh. Online comments: “it smells very stinky like strong-smelling preserved bean curd, but you will be pleased by the flavor when eating it. If you don’t have a taste of the dish, you will miss a slap-up meal.”

Black-boned chicken soup with four treasures: 88 Yuan/dish. It is an authentic Jiangxi-style dish which is served in large kitchen wares. The black-boned chicken, produced in Taihe of Jiangxi, features tender meat and black skin. Ingredients: longan, American ginseng, pork tripe and red dates, as well as secret ingredients, are braised by slow fire for above 3 hours. With peculiar fragrance, tender and smooth taste, and flavory and thick soup, it nourishes yin and strengthens yang, improves beauty and skin care, and is applicable to men and women.

Refreshing flavor snake: 38 Yuan/half a kilo. It is an authentic Hunan-style dish which features of spiciness and freshness. Eating it can relieve dryness and build up vital energy. Being described euphemistically as “dragon meat”, it is really a top-grade food.

Sizzling stuffed eggplants: 28 Yuan/dish. It is a new Sichuan-style dish which is made through special cooking technique. Fresh pork is placed between eggplant slices and then heated on iron plates. When the dish is served, the eggplant sizzles. The dish features fresh color and beautiful form, arousing good appetite.

Environment in restaurant

The decoration is primitively simple and elegant. The decoration in pastoral style creates a natural atmosphere. The restaurant’s business area is over 1,700 square meters. The 2ndfloor consists of recreational booths and banquet hall, which can undertake grand banquets and tea party. The 3rd floor shows “Jianghu” style in its decoration, where luxury boxes, joint boxes and one-room boxes are all grand and spacious, with characteristic decoration and without lowest consumption for boxes.