Jinling Hou Chu · Nanjing Cuisine
江浙菜 · ⭐
No. 2, Xiaoxing Road, Saihongqiao Subdistrict (near Andemen Metro Station)
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 No. 2, Xiaoxing Road, Saihongqiao Subdistrict (near Andemen Metro Station). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stewed Goose with Potatoes from Dongshan, Back Kitchen Braised Pork, Tear-Split Spicy Pepper Chicken.
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:
- Address: No. 2, Xiaoxing Road, Saihongqiao Subdistrict (near Andemen Metro Station)
- Popular dishes: Stewed Goose with Potatoes from Dongshan, Back Kitchen Braised Pork, Tear-Split Spicy Pepper Chicken, Signature Crispy Pigeon, Signature Crispy Chicken
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Dishes
Stewed Goose with Potatoes from DongshanA traditional Chinese dish featuring old goose and potatoes simmered together until tender, resulting in rich, savory flavors.
Back Kitchen Braised PorkBraised pork is a traditional Chinese dish made with pork belly and seasonings such as soy sauce, sugar, and cooking wine, then simmered. The meat is tender, the color is red and bright, and the taste is delicious.
Tear-Split Spicy Pepper ChickenHand-teared Sichuan pepper chicken is a cold dish made primarily with chicken. Cooked chicken thighs or whole chicken are torn into strips and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, and green onions. Typically, the chicken is blanched or steamed before being seasoned, resulting in a tender texture and distinctive flavor.
Signature Crispy PigeonSignature crispy-skinned squab pigeon made with fresh squab, marinated and roasted in a hanging oven for a golden, crunchy crust and tender meat.
Signature Crispy ChickenSignature crispy-skinned chicken made from whole chicken, marinated and deep-fried until the skin is golden and crunchy while the meat stays tender.
Stone Pot Baked TaroA dish made by baking fresh taro in a heated stone pot with garlic and scallions, resulting in a soft, sweet, and aromatic flavor.
Nanjing Salted DuckNanjing Salted Duck is a traditional dish from Nanjing, made by curing duck in salt and spices, then gently boiling it to achieve tender, flavorful meat.- Su Bei Local Yellow EelSu Bei Local Yellow Eel is a Chinese dish made with locally raised yellow eels, usually cooked by steaming or braising. The eel meat is tender and smooth, with simple seasonings highlighting the natural flavor of the ingredient.
Nanjing Stewed Live EelA traditional Suzhou dish featuring fresh eel, gently pounded and slowly stewed with ham and mushrooms for a rich, tender flavor.
Intangible Heritage Signature Fish Head PancakeIntangible Heritage Signature Fish Head Pancake is a traditional Chinese dish made primarily with fish head, flour, and seasonings. The fish head is fried and then baked with the pancake, resulting in a crispy exterior and tender interior with a unique flavor.
Duck Tongue PieDuck tongue pie is a savory dish made with duck tongue and dough, typically pan-fried or deep-fried for a crispy texture and rich flavor.