Zheng San Home-style Cuisine
江浙菜 · ⭐ 3.8
No. 4, Zhangjiadangzi, Ban Gong Road, Xingfu Commune, Gongtang Community
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. 4, Zhangjiadangzi, Ban Gong Road, Xingfu Commune, Gongtang Community. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chopped Chili Fish Head, Tujia Fragrant Taro Stew, Stove Pot Mixed Fish.
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: 3.8
- Address: No. 4, Zhangjiadangzi, Ban Gong Road, Xingfu Commune, Gongtang Community
- Popular dishes: Chopped Chili Fish Head, Tujia Fragrant Taro Stew, Stove Pot Mixed Fish, Steamed Egg Custard, Pan-Fried Beef Dumplings
China trip · China travel
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Tujia Fragrant Taro StewA traditional Hunan dish made with fragrant taro, pork belly, and mushrooms, slowly stewed to create a rich, savory flavor.
Stove Pot Mixed FishA hearty dish made with various fresh fish and vegetables cooked in a cast-iron pot, known for its rich flavor and comforting warmth.
Steamed Egg CustardA delicate dish made by steaming eggs with water or broth, resulting in a smooth and tender custard.
Pan-Fried Beef DumplingsPan-fried beef dumplings filled with seasoned minced beef, served hot on a sizzling iron plate for a crispy texture and savory flavor.
Fish Ball SoupA soup made with fish balls cooked in broth, known for its delicate texture and savory flavor.
Fish Head and TofuFish head and tofu is a dish primarily made with fish head and tofu. The fish head is usually from bream or bighead carp, while the tofu is typically northern tofu or old tofu. To prepare it, clean the fish head and pan-fry it until lightly golden on both sides, then simmer it together with the tofu, adding ingredients such as ginger slices and scallion segments. Slow-cook over low heat to develop a rich, flavorful broth.