Hengliang Grand Hotel
江浙菜 · ⭐ 3.4
No. 88 Jinshi Road
Dragon Mate tips
If you are traveling in China to visit Nanjing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 88 Jinshi Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Egg Yolk Mushrooms, Large Fish Head from Reservoir, Pork head meat.
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: Nanjing
- Category: 江浙菜
- Rating: 3.4
- Address: No. 88 Jinshi Road
- Popular dishes: Salted Egg Yolk Mushrooms, Large Fish Head from Reservoir, Pork head meat, Braised Softshell Turtle, Carrot and Lamb Soup
China trip · China travel
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Dishes
Salted Egg Yolk MushroomsA Chinese dish made by stir-frying fresh mushrooms with salted egg yolk, resulting in a rich, savory flavor and tender texture.
Large Fish Head from ReservoirFresh reservoir big fish head is the main ingredient, paired with ginger slices, green onions, tofu, and pickled chili peppers, slow-cooked in broth. The fish head is first pan-fried, then simmered in high-quality stock to make the flesh tender and the soup rich.
Pork head meatPork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
Braised Softshell TurtleBraised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
Carrot and Lamb SoupA nourishing soup made with lamb and carrots, gently simmered to perfection.
Stinky Tofu and Intestine StewStinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.