79号港炭烧海鲜大排档 (Ounan Branch)
鱼鲜 · ⭐ 4.4
No. 40-29, Dingkang Street
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. 40-29, Dingkang Street. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-Mixed Salmon, Stir-Fried Lobster Shrimp, Charcoal-Grilled Rushan Oyster.
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: 鱼鲜
- Rating: 4.4
- Address: No. 40-29, Dingkang Street
- Popular dishes: Cold-Mixed Salmon, Stir-Fried Lobster Shrimp, Charcoal-Grilled Rushan Oyster, Grilled Veal Steak, Charcoal-Grilled Fish Head
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Dishes
Cold-Mixed SalmonA refreshing dish made with cold salmon and vegetables, dressed in a savory sauce.
Stir-Fried Lobster ShrimpA dish made by quickly stir-frying fresh lobster shrimp in hot oil, resulting in tender and aromatic seafood.
Charcoal-Grilled Rushan OysterFresh Rushan oysters grilled over charcoal, seasoned with garlic and chili for a rich, savory flavor.
Grilled Veal SteakGrilled veal uses tender cuts, marinated and grilled over charcoal for a crispy exterior and juicy interior, preserving the beef's natural flavor.
Charcoal-Grilled Fish HeadCharcoal-grilled fish head dish is made with fresh fish head as the main ingredient, combined with辅料 such as ginger slices and scallion segments, and cooked over charcoal. After marinating, the fish head is slowly grilled over charcoal fire, resulting in a slightly charred outer skin and tender inner flesh, preserving the original flavor of the fish head.
Grilled Fresh ScallopsFresh scallops grilled over charcoal until tender and flavorful, with a hint of garlic and herbs.
Beef Fried RiceBeef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
Toad Stew in Clay PotA Cantonese dish featuring frog meat stir-fried with garlic, ginger, and vegetables in a clay pot over high heat, resulting in a rich, savory flavor.
Fresh Seafood Hot Pot Rice PorridgeFresh seafood clay pot rice soup made with shrimp, fish slices, shellfish, and rice, simmered slowly in water or broth. Rice is partially cooked first, then seafood added to quickly finish cooking, preserving freshness and tenderness.
Braised Flower Snail in Clay PotA dish featuring fresh flower snails cooked in a clay pot with garlic, ginger, and chili, resulting in tender meat and rich aroma.
Scallion Oil Mango ClamA fusion dish featuring fresh clams, sweet mango, and fragrant scallion oil, offering a savory and refreshing taste.
Salted Cabbage with Yellow CroakerCrispy yellow croaker with pickled mustard greens, a dish where cleaned fish is pan-fried until golden, then stewed with snow cabbage, ginger, and scallions in broth to absorb the savory flavor.
Opium Fish HeadBraised fish head made with fresh carp or bighead carp heads, seasoned with ginger, scallions, garlic, and broth, slowly simmered over low heat. No opium is used—this name refers to its rich aroma and taste resembling opium.
Duck Tongue Stir-fry in Clay PotA Cantonese dish featuring duck tongues stir-fried with garlic, ginger, and fermented black beans in a clay pot over high heat, resulting in a savory and slightly spicy flavor.