A Guiyang Local Returns Home to Try a New Hotspot
My hometown, Guiyang, is in Southwest China. Recently, Guiyang’s food scene has been gaining nationwide attention. This time, I decided to explore Guiyang’s food scenes like a traveller, and try one of Guiyang’s new trendy restaurants — Qianyu Weng Douhua Du Fish (Penshuichi Branch).
📍 Location & Ambience
The restaurant is located near Penshuichi North Gate Bridge. My family told me that this area has long been turned into a hotspot street. Qianyu Weng even took over two storefronts within just 20 meters of each other — a common sight in Guiyang when a restaurant gets very popular.
The exterior has a distinct ethnic touch, but the interior is modern and minimalist.
💰 Value for Money
Ordering their set menu online is very affordable — less than RMB 100 per person.
🍲 About the Name
The proper pronunciation is Qianyu Weng • Douhua Du (dú) Fish.
According to online sources, “Du Fish” refers to a traditional fish-cooking method of the Miao and Dong ethnic groups in southeastern Guizhou. “Du” is an old term meaning “to slow-simmer over a gentle flame.”
🐟 Star of the Show: Intangible Cultural Heritage Douhua Du Fish (Yellow Catfish) 🌟🌟🌟🌟
You can choose the type of fish; we picked yellow catfish (huanglading), which is affordable, small in size, very tender, and has relatively few bones.
There are two broth options: “Heritage Sauce Flavor” (spicy) and “Old Pickled Chili Flavor.” We went for the first one — and it was spicy enough to be exciting. The fish, slowly simmered, was richly flavored and didn’t even need dipping sauce. The tender yellow catfish paired beautifully with the aromatic broth — every bite felt like a note in a symphony, building toward a satisfying crescendo.
🍴 Tofu & Duck Blood 🌟🌟🌟
Since the restaurant name includes “douhua” (tofu pudding), tofu is clearly not a side dish here!
The tofu, simmered together with the fish, fully absorbed the broth’s aroma without becoming overpowering — perfectly balanced.
By contrast, the marinated duck blood was less seasoned, with a firmer texture and a more subtle flavor.
🥬 Vegetables in Fresh Fish Broth 🌟🌟🌟
A lighter fish broth is served for blanching vegetables, allowing them to keep their natural flavor. Dip them into the sauce and you’re good to go.
I love this combination — using the rich broth for the fish and the lighter one for vegetables avoids over-greasy veggies and feels like a perfect “low-fat meal.”
🌽 Coconut-Scented Corn Cake 🌟🌟🌟
This is a traditional snack from Southwest China.
When I was a child, corn cakes were fully wrapped in corn husks. Here, they are served on top of a single husk — more refined and colorful, but the taste brought me right back to childhood breakfasts.
🍹 Other Accompaniments 🌟🌟
The set includes a warm honey pear drink, and with the check-in promotion, we also got sweet osmanthus rice balls — both were decent but secondary to the main dishes.
Unlimited refills of crucian carp soup and rice are included, which is a nice touch.
Lastly, the complimentary appetizers — peanuts and pickled radish — are both classic Guiyang favorites and a perfect way to start the meal.
📍5 Datong Street, Yunyan District, Guiyang, Guizhou, China
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I’m planning to check out more of Guiyang’s trending eateries soon!
Curious to see what a true Guiyang local eats when they’re back home? Stay tuned!
#guiyang #chinafood #chinatravel #chinatraveltips #chinalife
Guiyang’s culinary landscape has been evolving rapidly, and the rise of restaurants like Qianyu Weng Douhua Du Fish highlights how traditional ethnic cooking methods are being brought into the modern dining scene. The “Du Fish” cooking technique, rooted in the Miao and Dong ethnic groups, exemplifies how regional heritage can be preserved through food. Slow-simmering fish gently in a spicy “Heritage Sauce Flavor” broth produces tender flesh packed with deep, rich flavors—a technique that prevents overcooking while enhancing the umami profile of freshwater fish like the yellow catfish. The inclusion of tofu pudding (douhua) alongside the fish is not merely complementary but an essential element, absorbing the broth’s bold flavors while maintaining a delicate balance. This interplay between ingredients showcases the thoughtful culinary craftsmanship behind the dish. Meanwhile, the use of a lighter fish broth for blanching vegetables provides a fresh contrast, ensuring that the meal remains balanced and low in fat despite its intense flavors. Guiyang’s food culture often embraces “value for money,” demonstrated by the affordability of a set menu that provides an authentic local experience without compromising quality. Additionally, the complimentary sides like peanuts and pickled radish are not just starters but carry cultural significance, reflecting traditional Guiyang taste preferences. For travelers and food lovers, Guiyang offers a gateway to experience Southwest China’s rich ethnic diversity through its cuisine. Restaurants such as Qianyu Weng are becoming culinary landmarks, not only preserving but popularizing intangible cultural heritage dishes. Trying local specialties like coconut-scented corn cake and sipping on warm honey pear drinks further enriches the dining experience, connecting patrons to the flavors and stories of the region. As Guiyang transforms Penshuichi North Gate Bridge area into a vibrant culinary hotspot, both locals and visitors can expect an exciting blend of tradition and innovation. Exploring more trending eateries in Guiyang promises to reveal the city’s evolving food narrative—and for those interested in regional Chinese gastronomy, Guiyang’s delicacies are definitely worth the journey.
