Wei Sichuan Authentic Chinese Cuisine

April 2 months ago

We visited this restaurant because of a post recommended on Xiaohongshu, so we had high expectations. Unfortunately, the food was just average. The Mao Xue Wang was very spicy but lacked the rich, savory flavor we expected. One small suggestion: since the Mao Xue Wang comes with plenty of chili oil, providing a slotted spoon instead of only a regular spoon would make it much easier to enjoy. The La Zi Ji (Spicy Chicken) had plenty of dried chilies, but the chicken itself was quite ordinary and didn't have the crispy texture or aromatic flavor we've enjoyed at other Sichuan restaurants. The dumplings were also fairly average and took quite a while to arrive. The service was acceptable but not particularly welcoming. After waiting quite a while for our food, we were asked several times to pack up because the staff were getting ready to finish work. Since we hadn't had much time to enjoy our meal, the repeated reminders made us feel rushed. Overall, it wasn't a terrible experience, but it didn't live up to the expectations set by the reviews. Hopefully, the restaurant can improve both the food quality and the dining experience.

Jenn L (Jenn's Teacher Corner) 6 months ago

This was our second time coming here. We chose to return because we really enjoyed the last visit and food with the exception of the service. This time around, it was not good at all. We ordered sesame chicken, orange chicken, spicy chongqing chicken, wonton soup and crab Rangoon. To begin the water glasses were chipped and one was dirty. The men’s bathroom was dirty and the women’s bathroom while fairly clean had a sink with a missing handle. In spite of that, the overall cleanliness of the environment was fine. The service was lackluster. From the water glass replacement to us asking for no onions in the soup yet being brought soup with fried onions, we received a good bit of attitude and displeasure from the waiter. Even when we asked if what was in the soup was onions and he said yes. We told him that we asked for no scallions or onions and he rudely responded “You said no scallions.” My mother has an allergy to onions. The food arrived and there was some sauce but very little. My husband’s spicy chongqing chicken was more chili peppers than chicken as you will see in the photo. What you see to the left is peppers and that was after we took some of them out. There was also no

Yee 7 months ago

Pan fried pork bao 3.5/5. spicy beef fry pot was very good. I would give a 5/5. It is a bit spicy with cumin flavor. Eggplant and pork pot was very good too but it was oily because the eggplant was deep fried. I would give 4/5.

Yao Ji 10 months ago

This is hands-down the best Chinese restaurant I’ve had in Georgia. We used to live about a 30-minute drive away and still came almost every week. The owner and servers are always super warm and friendly, and they even remember our usual order every time. Their Mao Xue Wang is the most authentic I’ve ever had in the U.S. – rich, bold, and absolutely perfect. The Chongqing spicy chicken, yu-xiang shredded pork, and Zhu Ta Fish (竹塔鱼) are all incredibly delicious as well. Every dish is packed with flavor and tastes just like real Sichuan food. We’ve moved to California now, but we still miss this place so much. On this trip back to Georgia, we made a special stop just to eat here again, and it was just as amazing as we remembered. Highly recommend! 🌟

Tewei Kung a year ago

For a Chinese restaurant in general, it’s pretty good. But if I raise the bar to “authentic,” then it’s just okay. I know this review might sound harsh, but it’s still way better than many “fake Chinese” places that I wouldn’t even bother going to. The dry pot beef was a bit salty but lacked the depth of spices. Traditionally, dry pot should use dried peppers, bean paste, and other spices to create a richer, saucier flavor. Instead, this tasted more like cumin beef with just some crushed peppers and pre-mixed seasoning. The cabbage was fine, but also a little too salty. Scallion pancake was okay, though I think it would be better if the scallion oil was seasoned before mixing it into the dough. Salt and pepper squid was also decent, and honestly, the price was pretty fair for that dish. Lastly, the pan-fried bao could use a crispier bottom—I was expecting more crunch. Overall, it’s a decent spot, especially compared to many Americanized places. Just wish the dry pot had more authentic flavor.