Ji Bao Yu · Abalone Chicken Soup Hot Pot (Changbai Street Store)
Hot pot · ⭐ 4.5
No. 480, Changbai Street (opposite Wulao Village Police 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. 480, Changbai Street (opposite Wulao Village Police 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: Eight-Headed Abalone, Layered Pork, Qingyuan Chicken (Half Portion).
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: 4.5
- Address: No. 480, Changbai Street (opposite Wulao Village Police Station)
- Popular dishes: Eight-Headed Abalone, Layered Pork, Qingyuan Chicken (Half Portion), Signature Claypot Rice with Preserved Meats, Authentic Hand-Made Beef Slurry
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Dishes
Eight-Headed AbaloneEight-head abalone is a dish featuring abalone as the main ingredient. After soaking, the abalone is slowly stewed in high soup or clear broth until tender and flavorful. A few slices of ginger and scallions are added to remove fishy odor and enhance aroma, preserving the abalone's natural taste.
Layered PorkA traditional Chinese dish made by layering pork and fat, then steaming to create a rich, tender texture.
Qingyuan Chicken (Half Portion)A half portion of premium Qingyuan chicken, tender and flavorful, prepared by steaming or blanching to preserve its natural taste.
Signature Claypot Rice with Preserved MeatsSignature腊味煲仔饭 features fragrant rice topped with cured sausages and meats, slowly cooked with water to absorb rich flavors and form crispy rice crust. Serve with soy sauce and green onions.
Authentic Hand-Made Beef SlurryA dish made by hand-mixing fresh beef into a smooth, tender slurry with egg white and starch, known for its delicate texture and savory flavor.
Authentic Hand-Made Shrimp PasteFresh shrimp is hand-pounded to create a smooth, elastic paste, known for its delicate texture and natural seafood flavor—ideal for hot pot or steaming.
Bamboo MushroomBamboo mushroom is a premium ingredient made from the fruiting body of a fungus, often used in soups or stir-fries for its crisp texture and delicate flavor.
Mustard Dressing WuhuFresh whelks dressed in mustard sauce with garlic and vinegar, a cold dish with crisp texture and aromatic flavor.
Fish MawFish gelatin is a dried product made from fish swim bladders, with the main ingredient being the swim bladder itself. It undergoes processing such as cleaning, dehydration, and drying. Before cooking, it must be soaked to rehydrate. Common preparation methods include stewing or making soup, often combined with chicken, ham, or other ingredients to enhance both flavor and nutritional value.- Soft Steamed Sponge CakeA soft and fluffy steamed cake made from rice flour and glutinous rice, popular in Cantonese cuisine.
Braised Chicken with Mushrooms in Clay Pot RiceXianggu Hua Ji Baozi Fan is a dish primarily made with chicken and mushrooms. The chicken, after marinating, becomes tender and juicy, while the mushrooms add a unique savory aroma. This dish perfectly combines the delicious flavor of chicken with the fragrant essence of mushrooms, complemented by the distinctive rice aroma of a clay pot rice dish, leaving a lasting impression.
Abalone ChickenA dish made with fresh abalone and chicken, simmered in broth for a rich, savory flavor.
Chicken Wrapped FishA dish featuring chicken wrapped around fish, steamed to perfection for a tender and flavorful experience.