廣福记啫啫煲·砂锅菜·鸡煲馆(新街口店)
Hot pot · ⭐ 4.8
No. 168, Taiping South Road, Wulao Village Subdistrict, Qinhuai District (280 meters on foot from Exit 4 of Changfu Street Metro Station)
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. 168, Taiping South Road, Wulao Village Subdistrict, Qinhuai District (280 meters on foot from Exit 4 of Changfu Street Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Rushan Large Oyster, Stir-Fried Duck Tongue Pot, Signature Ginseng Orchard Chicken Pot.
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: 4.8
- Address: No. 168, Taiping South Road, Wulao Village Subdistrict, Qinhuai District (280 meters on foot from Exit 4 of Changfu Street Metro Station)
- Popular dishes: Rushan Large Oyster, Stir-Fried Duck Tongue Pot, Signature Ginseng Orchard Chicken Pot, Fig Chicken Stew, Durian Chicken Pot
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Dishes
Rushan Large OysterRushan oysters use fresh oysters from Rushan, cleaned and eaten raw or lightly prepared to preserve their natural flavor. The meat is plump and tender, best enjoyed with lemon juice, garlic sauce, or soy sauce.
Stir-Fried Duck Tongue PotA Cantonese dish featuring duck tongues stir-fried in a clay pot with garlic, ginger, and onions, delivering a rich, savory flavor.
Signature Ginseng Orchard Chicken PotA richly flavored pot of chicken and ginseng simmered slowly to perfection, offering tender meat and a nourishing broth.
Fig Chicken StewA savory stew featuring chicken and fresh figs, slowly cooked to tender perfection with a rich, fruity flavor.
Durian Chicken PotA flavorful dish made by slow-cooking chicken with fresh durian fruit, resulting in a rich, sweet aroma and tender meat.
Chao Shan Beef MeatballsChao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
Pork Tripe Stir-Fry PotA Cantonese dish featuring pork tripe stir-fried in a clay pot with vegetables and seasonings, known for its rich aroma and tender texture.
Stir-Fried Intestine PotA Cantonese dish featuring stir-fried pork intestines with garlic chives and chili in a clay pot, known for its rich aroma and spicy flavor.
Pepper Pork Tripe StewA hearty stew made with pork tripe and black pepper, simmered slowly to create a rich, aromatic dish known for its warming properties.
Tiger Skin Chicken Feet StewA spicy stew featuring chicken feet that are fried until the skin cracks like tiger stripes, then braised in a savory sauce with chili and spices.
WatercressWatercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
Freshly Sliced Yellow BeefFreshly sliced yellow beef is a dish made primarily from fresh yellow beef. The beef is finely cut to maintain its tender texture. During cooking, you can choose appropriate seasonings and vegetables according to your taste for quick stir-frying or boiling, preserving the original flavor of the meat.
Fresh Milk Stewed Peach GumA dessert made by slowly stewing peach gum with fresh milk, resulting in a smooth and sweet texture, known for its nourishing and beauty-enhancing properties.