There are many Hunan restaurants in Wuhan that exist in the form of community home-cooked restaurants, which are located around the community and mainly promote home-cooked food, and the dishes are relatively affordable. Located in Yintai Yuhua Garden, Dong's shopkeeper Qiwei restaurant opened in 2017 and is one of the most well-known community home-cooked restaurants in Wuhan.

As a community home-cooked restaurant, Dong's shopkeeper Qiwei has a lot of commendability. The restaurant has an open kitchen and a dedicated children's activity area. The menu changes from time to time, and the sales ranking and new product recommendations of the dishes are clearly listed, making it convenient for diners to order.

Dong Shopkeeper Seven Flavors is not only limited to Hunan cuisine, the restaurant also launched Hubei cuisine, Sichuan cuisine, Cantonese cuisine, etc., on the whole, there are not many classic Hunan dishes. The vinegared sea bass has a high order rate, and the essence of its flavor lies in the strong vinegar aroma, but before ordering, diners can communicate with the waiter to choose the intensity of the vinegar according to their taste. The sea bass is steamed and then drizzled with the restaurant's sauce. The sea bass is large and generous, and the meat is tender and refreshing.

Along with vinegared sea bass, it is also a popular dish with a copper pot of small beautiful frogs. The copper pot is to chop and fry the bullfrog first, and then add dried chili peppers to stir-fry together, the bullfrog is crispy, the taste is salty and spicy, and the shortcomings of this dish are also very obvious, the meat quality of the fried bullfrog is not fresh and tender enough.

In the early stage of opening, Dong Shopkeeper Qiwei was of high quality and low price, and quickly became popular in Wuhan Hunan Restaurant, and received high praise. However, with the development of time, the quality of the restaurant's products gradually declined, and the presentation and portion of the dishes were not as good as before. When there are many diners, the restaurant will not be able to take care of the guests at each table, and the service will be a little sluggish. In addition, the ventilation effect of the restaurant is not good enough, the smell of oil smoke is strong, and the dining environment needs to be improved urgently.

The chef of Dong Zhang's Seven Flavors used to work in the Taste Hall, and the restaurant's menu also retains some classic dishes of the Flavor Hall, such as chopped pepper fish head, foie gras lotus root clip, etc., many diners jokingly say that Dong Zhang's Seven Flavors is more like a cheap version of the Taste Hall, but in terms of all factors, there is still a certain gap between Dong Zhang's Seven Flavors and the Taste Hall.