Qianmen Hotpot · Old Beijing Hotpot (Nanjing North Wanxianghu Store)
Hot pot · ⭐ 4.7
No. 108 Qixia Avenue, Nanjing Chengbei MixC A Building, 4th Floor, Unit L4020A
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. 108 Qixia Avenue, Nanjing Chengbei MixC A Building, 4th Floor, Unit L4020A. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Beijing Traditional Clear Soup Copper Pot, Premium Cut Wagyu Beef, Hand-Cut Fresh Dumplings.
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: 4.7
- Address: No. 108 Qixia Avenue, Nanjing Chengbei MixC A Building, 4th Floor, Unit L4020A
- Popular dishes: Beijing Traditional Clear Soup Copper Pot, Premium Cut Wagyu Beef, Hand-Cut Fresh Dumplings, Fresh Hand-Trimmed Sirloin, Hand-Cut Fresh Lamb Top Blade
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Beijing Traditional Clear Soup Copper PotA traditional Beijing dish cooked in a copper pot with clear broth made from chicken and pork bones, served with fresh vegetables, tofu, mushrooms, and meat for dipping.
Premium Cut Wagyu BeefPremium beef slices from优质 cuts, hand-cut to preserve natural texture, tender with even fat distribution. Best cooked by grilling, pan-frying, or boiling to retain original flavor.
Hand-Cut Fresh DumplingsA dish made with fresh pork and shrimp, hand-chopped and shaped into dumplings, then steamed for a tender, juicy texture.
Fresh Hand-Trimmed SirloinHand-cut fresh oxtail beef is made from the tenderloin portion of beef, hand-sliced and quickly blanched to maintain its tenderness. The main ingredient is fresh beef, prepared by slicing and cooking it fresh, ideal for hot pot or涮锅 (hot pot) dining.
Hand-Cut Fresh Lamb Top BladeHand-cut fresh lamb shoulder, made from fresh lamb shoulder meat, finely sliced by hand to maintain tenderness. After marinating with simple seasonings, it can be grilled or simmered to bring out the original delicious aroma of lamb.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
Hot Pot LambHot pot mutton is a dish primarily made with thin slices of lamb, cooked by quickly boiling in a hot pot. Fresh and tender lamb is sliced thinly and briefly cooked in the hot pot to maintain its soft texture. It is usually served with various vegetables and seasonings, offering a delicious and fresh taste.
Special Tripe Stir-FrySpecialty tripe is primarily made from beef or lamb stomach, which is cleaned and quickly blanched in boiling water until cooked, preserving its crisp and tender texture. It is typically mixed with garlic paste, cilantro, chili oil, soy sauce, vinegar, and other seasonings for serving.
Special Secret Sesame PasteA rich sesame paste made with premium sesame, peanuts, garlic, soy sauce, vinegar, sugar, and sesame oil—ideal for noodles, salads, or dipping.
Beijing-style Tripe Stir-fryA traditional Beijing snack made with beef or lamb tripe, quickly blanched and served with garlic, cilantro, chili oil, and other seasonings for a crisp, savory bite.
Beijing Sesame Paste NoodlesOld Beijing sesame sauce is a cold dish made primarily with sesame paste, typically mixed with cucumber sticks, carrot strips, and bean sprouts, seasoned with soy sauce, vinegar, garlic, sugar, and sesame oil. Mix the sesame paste with warm water until smooth, then combine with other seasonings and toss with the vegetables.