Nanjing Four Seasons Hotel - Autograph Collection · Chuang Palace Chinese Restaurant
江浙菜 · ⭐ 4.3
Zhenqi Road No. 9, Sifang Hotel Autograph Collection, 2nd 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 Zhenqi Road No. 9, Sifang Hotel Autograph Collection, 2nd Floor. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Yangzhou Fried Rice, Walnut and Beef Cubes, Huai'an Soft Noodles.
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: 4.3
- Address: Zhenqi Road No. 9, Sifang Hotel Autograph Collection, 2nd Floor
- Popular dishes: Yangzhou Fried Rice, Walnut and Beef Cubes, Huai'an Soft Noodles, Stir-Fried Seasonal Vegetables, Special Red Soup Noodles
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Dishes
Yangzhou Fried RiceYangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
Walnut and Beef CubesA dish combining tender beef cubes with crunchy walnuts, stir-fried in a savory sauce for a rich, aromatic flavor.
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.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Special Red Soup NoodlesHand-pulled noodles served in a rich, spicy red broth with beef brisket, carrots, and greens.
Special Old Braised Red Broth NoodlesSpecial old braised red broth noodles are made by simmering beef, pork, and various spices in old braised sauce. The noodles are chewy, and the soup is bright red with a rich flavor.
Red Bean PasteRed bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
Asparagus Stir-Fried with Lily BulbAsparagus stir-fried with lily buds is a dish featuring fresh asparagus and lily bulbs. Blanch the asparagus, clean and separate the lily petals, then stir-fry together in hot oil with salt to taste until just cooked.
Chongqing Spicy麻 ChickenA classic Sichuan cold dish made with tender chicken legs marinated in a spicy and numbing sauce of Sichuan peppercorns and chili, offering a bold, aromatic flavor.
Spicy Tofu with Sea CucumberA spicy Sichuan-style dish featuring soft tofu and sea cucumber, seasoned with fermented bean paste, chili, and minced meat for a bold, numbing flavor.
Butter-Braised Rice CakeA Chinese home-style dish made by slow-cooking glutinous rice cakes with butter, sugar, and a touch of soy sauce until soft and slightly caramelized.