Zhang Liang Hot Pot (Nanjing Lishui Tuotang Branch)
小吃快餐 · ⭐ 3.7
No. 10 Zhezhong Road, Zhetang Town, Economic Development Zone
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. 10 Zhezhong Road, Zhetang Town, Economic Development Zone. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Potato, Zhang Liang Special Soup Base, Buddha Bamboo Shoots.
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: 小吃快餐
- Rating: 3.7
- Address: No. 10 Zhezhong Road, Zhetang Town, Economic Development Zone
- Popular dishes: Potato, Zhang Liang Special Soup Base, Buddha Bamboo Shoots, Enoki Mushroom, Floating Noodle in Hot Pot Oil
China trip · China travel
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Dishes
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Zhang Liang Special Soup BaseA rich and spicy soup base made with bone broth, chili oil, and Sichuan peppercorns, ideal for hot pot or noodle dishes.
Buddha Bamboo ShootsLohan bamboo shoots are made primarily from fresh bamboo shoots, which are peeled, blanched to remove bitterness, and then stir-fried with seasonings. The dish has a bright color and a crisp, tender texture.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Floating Noodle in Hot Pot OilFried dough sticks cut into pieces and floated on a hot pot broth, absorbing the rich flavors while maintaining a crispy exterior and soft interior.