Dachang Past Times Republican Tea House Restaurant
Hot pot · ⭐ 3.8
No. 233 South Fenghuang Road, 1934 Culture & Creative Industry Park, Row 7, Building 1
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. 233 South Fenghuang Road, 1934 Culture & Creative Industry Park, Row 7, Building 1. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Six Harmonies Live Egg, Liuhe Pig's Head Meat (Steamed with Lotus Leaf), Nanjing Salted Duck.
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: 3.8
- Address: No. 233 South Fenghuang Road, 1934 Culture & Creative Industry Park, Row 7, Building 1
- Popular dishes: Six Harmonies Live Egg, Liuhe Pig's Head Meat (Steamed with Lotus Leaf), Nanjing Salted Duck, Tangcheng Fragrant Beef Tendon, Republican Era Hot Pot
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Dishes
Six Harmonies Live EggA specialty dish made from duck eggs incubated to a semi-cooked stage, featuring a tender and smooth texture, typically prepared by braising or steaming with a secret sauce.
Liuhe Pig's Head Meat (Steamed with Lotus Leaf)Liuhe pig's head meat is made by steaming the pork head wrapped in lotus leaves. Main ingredients are pork head and lotus leaves, with a salty and fragrant flavor.
Nanjing Salted DuckNanjing Salted Duck is a traditional dish from Nanjing, made by curing duck in salt and spices, then poaching it to achieve tender, flavorful meat.
Tangcheng Fragrant Beef TendonTangcheng Fragrant Beef Tendon is a Chinese dish made with beef tendon marinated with various spices and seasonings, then slowly stewed. It has a soft texture, rich aroma, and delicious taste.
Republican Era Hot PotA fusion hot pot dish blending tradition and innovation, featuring beef, tripe, and vegetables in a spicy Sichuan-style broth.
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.
Steamed Chicken in Lotus LeafA traditional Chinese dish where chicken is wrapped in lotus leaves and steamed, resulting in tender meat infused with a subtle floral aroma.
Steamed Mandarin FishSteamed mandarin fish is a dish made with fresh mandarin fish, seasoned with ginger threads and scallions, and steamed. After washing the fish and making cuts on both sides, it's placed in a dish, sprinkled with ginger and scallions, a little rice wine added, steamed until cooked, then drizzled with hot oil and soy sauce, and finally garnished with chopped scallions.
Braised Turtle with Secret SauceBraised turtle with secret sauce uses fresh turtles, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, then simmered to achieve tender meat and rich broth.
Premium Green TeaPremium green tea made from high-quality early spring tea buds, carefully processed to preserve its fresh aroma and smooth taste.
Chongqing Garlic ChickenChongqing Garlic Chicken is a Sichuan dish made with chicken as the main ingredient, combined with large amounts of garlic paste, chili, and seasonings. The chicken is usually cooked first and then sliced, mixed with garlic paste and other seasonings, offering a fresh and slightly spicy taste.