Jiubeijian · New Chinese Style Wine Bar · Yunnan-Guizhou-Sichuan Home Food (Nanjing First Store)
特色菜 · ⭐ 4.7
No. 18 Qingjiang South Road, Innovation Plaza, Building E, 1st Floor
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. 18 Qingjiang South Road, Innovation Plaza, Building E, 1st Floor. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Yunnan Crushed Egg with Lotus Root, Yunnan Mushroom King Pot, Spiced Beef Hot Pot.
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: 特色菜
- Rating: 4.7
- Address: No. 18 Qingjiang South Road, Innovation Plaza, Building E, 1st Floor
- Popular dishes: Yunnan Crushed Egg with Lotus Root, Yunnan Mushroom King Pot, Spiced Beef Hot Pot, Glacier Eggplant, Cold-mixed crucian carp
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Dishes
Yunnan Crushed Egg with Lotus RootFresh preserved eggs are crushed and mixed with Yunnan-style chili paste, garlic, and cilantro, creating a savory, slightly spicy dish with rich regional flavor.
Yunnan Mushroom King PotYunnan Mushroom King Pot is made with a variety of wild mushrooms such as matsutake, chicken fungus, and boletus, simmered slowly with free-range chicken or pork bones. The broth is clear, rich in mushroom aroma, and delivers a fresh, natural flavor.
Spiced Beef Hot PotA hearty beef hot pot seasoned with various spices, slow-cooked to perfection for rich flavor and tender meat.
Glacier EggplantGlacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Hometown Sichuan Pickled Pepper RabbitFresh rabbit meat is marinated with Sichuan pickled peppers, ginger, garlic, and Sichuan peppercorns, then stir-fried. Tender texture with a tangy-spicy flavor, showcasing authentic Sichuan taste.
Pu'er Simao Stir-Fried ChickenLocal free-range chicken stir-fried with Simao specialty spices and Pu'er tea powder. Tender meat with a subtle tea aroma and fragrant seasonings.- Manny's Buru DaA creative Thai dessert drink made with coconut milk, mango, tapioca pearls, and ice, offering a refreshing and sweet experience.
Lemon Cherry TomatoesA refreshing salad made with small tomatoes and lemon juice, lightly seasoned with sugar, salt, and sesame oil for a bright, tangy flavor.
Sichuan-Style Boiled Seafood MedleyA spicy and flavorful dish featuring shrimp, squid, and sea cucumber, cooked in a rich broth with Sichuan peppercorns and chili.
Sizzling Triple Liver and Kidney Stir-fryMade with pork liver, kidney, and heart, sliced and quickly stir-fried with scallions, ginger, garlic, and chili for a fresh, crisp texture and bold spicy flavor.- Stir-fried Chicken GizzardA spicy Sichuan-style cold dish made with chicken gizzards stir-fried quickly with garlic, ginger, and chili for a crisp texture and bold flavor.
Bangna Spicy SquidFresh squid stir-fried quickly with chili, garlic, ginger, and other seasonings. Tender and crisp texture with strong spiciness and a slight charred aroma.
Pork Liver and Kidney Stir-fryA quick stir-fry of pork liver and kidneys, tender and flavorful with aromatic spices.
Sweet and Spicy ClamsFresh clams stir-fried with sweet peppers, onions, garlic, and a sauce made from sugar, vinegar, chili, and soy sauce, resulting in a savory, slightly sweet and spicy flavor.- Marinated Fresh ShrimpA cold dish made by marinating fresh shrimp in salt, garlic, ginger, and chili for a savory, refreshing taste.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Crispy Pork Intestine HeadA dish made from pork intestines, marinated and deep-fried until the skin becomes crispy while the inside remains tender and flavorful.
Sichuan Pepper Duck TongueA Sichuan dish featuring duck tongues marinated with Sichuan pepper and seasonings, known for its numbing spiciness and crisp texture.