Valley Flavor Pavilion
江浙菜 · ⭐ 3.9
No. 20, Yaogu Avenue (Nanjing Biomedical Valley Enterprise Service Center, Building No. 2)
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. 20, Yaogu Avenue (Nanjing Biomedical Valley Enterprise Service Center, Building No. 2). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Grandmother's Braised Pork, Songrong Liao Shen, Spring Water Fish Head.
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: 3.9
- Address: No. 20, Yaogu Avenue (Nanjing Biomedical Valley Enterprise Service Center, Building No. 2)
- Popular dishes: Grandmother's Braised Pork, Songrong Liao Shen, Spring Water Fish Head, Huai'an Soft Noodles, Steamed Sea Bream
China trip · China travel
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Dishes
Grandmother's Braised PorkGrandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
Songrong Liao ShenA high-end seafood dish made with fresh sea cucumber and precious matsutake mushroom, simmered to perfection for a delicate, rich flavor.
Spring Water Fish HeadFresh fish head stewed slowly in spring water, with ginger and scallions, resulting in a clear broth and tender fish meat.
Huai'an Soft NoodlesHuai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
Steamed Sea BreamSteamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
Seven-Flavor TofuA Chinese dish featuring soft tofu seasoned with seven distinct flavors, offering a balanced and rich taste experience.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Suzhou-style Soy Sauce ShrimpA classic Jiangnan dish featuring fresh river shrimp braised in soy sauce, sugar, and ginger for a savory-sweet flavor.
Sauce-Flavored BeefBraised beef in soy sauce is a dish primarily made with beef, carefully marinated and slow-cooked to allow the meat to fully absorb the aroma of the sauce. The beef is tender and juicy, enhanced by a specially prepared sauce that delivers a rich, savory flavor.
Wild Rice Wine Braised PorkA Chinese dish featuring pork belly slow-cooked with wild rice and yellow wine, resulting in tender meat infused with rich, aromatic flavors.