Cold Pot Fish
Hot pot · ⭐ 4.1
No. 48 Houzaimen Street
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at No. 48 Houzaimen Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Pig Intestine Fish, Cold Pot Fish (Large Portion), Tuo Tuo Fish.
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: Hot pot
- Rating: 4.1
- Address: No. 48 Houzaimen Street
- Popular dishes: Cold Pot Pig Intestine Fish, Cold Pot Fish (Large Portion), Tuo Tuo Fish, Sautéed Rabbit (Half), Pan-fried Chicken
China trip · China travel
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Dishes
Cold Pot Pig Intestine FishCold pot pig intestine fish is a dish made with pork intestines and fresh fish. The intestines are boiled, sliced, and marinated fish is added to a cold pot with chili, Sichuan pepper, ginger, garlic, and other seasonings, then slowly stewed until flavorful, finally garnished with green onions or cilantro.
Cold Pot Fish (Large Portion)A Sichuan-style dish featuring fresh fish slices and vegetables stir-fried in a spicy, numbing sauce. Cooked in a cold pot to retain flavor and texture, it delivers a bold, aromatic experience.
Tuo Tuo FishA Sichuan dish made with large pieces of fresh fish stewed in a spicy and numbing sauce, featuring bold flavors and tender meat.
Sautéed Rabbit (Half)Sautéed Rabbit (Half) is a Chinese dish made primarily with rabbit meat, stir-fried with scallions, ginger, and garlic. It has a salty and fragrant flavor, highlighting the tender texture of the rabbit meat.
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Fatty Intestine ChickenFatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
Garlic Dressing LettuceA refreshing cold dish made with fresh lettuce and garlic dressing, known for its crisp texture and mild garlic flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage ChickenSuancai Chicken is a dish made primarily with chicken and pickled cabbage. Chicken pieces are stewed with pickled cabbage, often with ginger and garlic, resulting in tender chicken and richly flavored broth.