Yule Lao Hot Pot · New Style Roast Chicken (Mingfa Riverside Store)
Hot pot · ⭐ 4.2
Entrance No. 7, Chongguangli, Building 280, Mingfa Binjiang New City
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 Entrance No. 7, Chongguangli, Building 280, Mingfa Binjiang New City. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 油炸冰淇淋, Sea lettuce, Waterfall Squid.
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: 4.2
- Address: Entrance No. 7, Chongguangli, Building 280, Mingfa Binjiang New City
- Popular dishes: 油炸冰淇淋, Sea lettuce, Waterfall Squid, Lantern Shadow Fish Slices, Stewed Chicken with Spices
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Dishes
油炸冰淇淋油炸冰淇淋是一道甜品，主要食材为冰淇淋和面糊。制作时将冰淇淋球裹上一层薄薄的面糊，放入热油中炸至表面金黄酥脆，形成外层酥脆、内里冰凉的口感。
Sea lettuceSea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
Waterfall SquidWaterfall Squid is a dish made with fresh squid, sliced and blanched, then mixed with a sauce made from soy sauce, oyster sauce, sugar, vinegar, starch, and water, thickened by heating. The sauce flows like a waterfall over the squid, hence its name.
Lantern Shadow Fish SlicesA classic Sichuan dish made with paper-thin fish slices, stir-fried with chili and Sichuan pepper for a spicy, numbing flavor. The translucent fish resembles lantern shadows.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Crispy Roast FishA dish made by roasting fresh fish until the skin becomes crispy while keeping the flesh tender, often served with vegetables and spicy sauce.
Shrimp Dumpling with Egg SkinA delicate dish made by wrapping shrimp paste in egg skin and steaming it, resulting in a tender and flavorful bite.
Farewell My ConcubineBàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.
Leek DumplingsScallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
Fresh Chicken BloodA dish made from fresh chicken blood, cleaned, set, sliced, and quickly blanched or stir-fried for a tender, elastic texture, often seasoned with ginger, garlic, and scallions.