Hu Bian Li · Qiandao Lake Fish Head (Huangshan Road Branch)
江浙菜 · ⭐ 4.8
No. 99 Huangshan Road (under Lehe Building)
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. 99 Huangshan Road (under Lehe Building). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spring Water Fish Head Soup, Huai'an Soft Noodles, Flame-Infused Beef.
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: 4.8
- Address: No. 99 Huangshan Road (under Lehe Building)
- Popular dishes: Spring Water Fish Head Soup, Huai'an Soft Noodles, Flame-Infused Beef, Spicy Chopped Chili Fish Head, Sea Urchin Tofu in Stone Pot
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Dishes
Spring Water Fish Head SoupA rich and flavorful soup made with fresh fish head and spring water, simmered slowly to bring out the natural umami taste.
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.
Flame-Infused BeefA dish of tender beef stir-fried with vegetables and a special sauce, finished with hot oil for a dramatic flame effect.
Spicy Chopped Chili Fish HeadSpecial spicy chopped chili fish head made with fresh fish head, chopped chili, ginger slices, and green onion segments, steamed to perfection. The fish head is marinated first, then layered with chopped chili and steamed until tender and flavorful.
Sea Urchin Tofu in Stone PotStoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
Braised Fish HeadBraised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Dancing TaroA creative dessert made from purple sweet potato and taro, steamed and hand-molded into threads, then mixed with syrup and crushed nuts for a soft, sweet, and layered texture.
Garlic Steamed ShrimpA Chinese dish featuring fresh shrimp steamed with garlic, ginger, and seasonings, resulting in tender, flavorful meat with a rich garlic aroma.
Rice Dumplings with Fermented Rice WineSticky rice steamed buns made from glutinous rice flour and fermented rice wine, mixed, kneaded, shaped into small balls, then steamed. Soft, chewy texture with a subtle sweet aroma from the rice wine.
Candied Citrus BeefStewed beef with tangerine peel uses beef shank as the main ingredient, combined with dried tangerine peel, ginger slices, and green onions. After blanching, it's simmered with seasonings until tender and flavorful. The tangerine peel adds a unique fragrance, while the beef remains firm and rich in taste.