Tang's Special Noodles from Nanhu Lake (Weigang Branch)
小吃面食 · ⭐ 3.4
190 meters north of West Gate No. 2, Weigang Campus, Nanjing Agricultural University
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 190 meters north of West Gate No. 2, Weigang Campus, Nanjing Agricultural University. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Three Delicacies Pig's Tripe, Xiao Tang Sour Fish Noodles, Spicy Pork 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: 小吃面食
- Rating: 3.4
- Address: 190 meters north of West Gate No. 2, Weigang Campus, Nanjing Agricultural University
- Popular dishes: Three Delicacies Pig's Tripe, Xiao Tang Sour Fish Noodles, Spicy Pork Noodles, Beef Hot Pot, Sour Cabbage Fish
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Dishes
Three Delicacies Pig's TripeA Chinese dish made with pig's tripe and ingredients like shrimp, ham, and egg, offering a rich, savory flavor.
Xiao Tang Sour Fish NoodlesFresh fish slices simmered with sour vegetables and served over handmade noodles, delivering a tangy and spicy flavor.
Spicy Pork NoodlesA spicy noodle dish featuring tender pork slices, vegetables, and a fiery chili oil broth served over cooked noodles.
Beef Hot PotBeef hot pot is made primarily with beef, combined with vegetables such as potatoes, carrots, and cabbage, and slowly stewed over low heat. The beef is cut into pieces and placed in a clay pot with seasonings, along with an appropriate amount of water or broth. It is simmered gently until the beef becomes tender and the broth turns rich and flavorful.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.