Shun Le Home-style Cuisine (Tangshan Store)
江浙菜 · ⭐ 4.8
No. 2 Zhangxiao Village, Tangquan West Road (near Ziqing Lake, National Geopark, and Tangshan Paleolithic Cave)
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. 2 Zhangxiao Village, Tangquan West Road (near Ziqing Lake, National Geopark, and Tangshan Paleolithic Cave). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three Delicacies Rice Noodles, Braised Pork Kidney in Spiced Sauce, Country-style Sausage.
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: 江浙菜
- Rating: 4.8
- Address: No. 2 Zhangxiao Village, Tangquan West Road (near Ziqing Lake, National Geopark, and Tangshan Paleolithic Cave)
- Popular dishes: Three Delicacies Rice Noodles, Braised Pork Kidney in Spiced Sauce, Country-style Sausage, Hand-Torn Spicy Duck, Free-Range Hand-Torn Mottled Duck
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Three Delicacies Rice NoodlesThree Delicacies Rice Crackers is a dish made primarily with rice crackers, combined with ingredients such as shrimp, ham, and green peas. The rice crackers are fried or pan-fried until crispy, then mixed with stir-fried three delicacies ingredients, maintaining the crackers' crunchy texture while blending in rich, savory flavors.
Braised Pork Kidney in Spiced SauceA dish made by slow-cooking pork kidneys in a spiced sauce with aromatic herbs and seasonings, resulting in tender, flavorful slices.
Country-style SausageTraditional Chinese cured sausage made from pork, salt, and spices, air-dried or smoked for a savory flavor.- Hand-Torn Spicy DuckA dish of duck meat marinated, braised, and torn by hand, served with a spicy, numbing flavor from Sichuan peppercorns and chili.
Free-Range Hand-Torn Mottled DuckFree-range hand-torn mottled duck is a dish made with free-range mottled ducks, which are marinated and then torn into strips by hand. The meat is firm and has a unique flavor, with a delicious taste.
Braised Free-range ChickenA traditional Chinese dish made by slow-cooking free-range chicken with soy sauce, sugar, and wine until tender and flavorful.
Braised Fish HeadBraised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
Braised ChickenBraised chicken is a dish made primarily with chicken, simmered with soy sauce, sugar, and cooking wine after blanching. The chicken is cut into pieces, stir-fried or blanched, then slowly stewed with seasonings until tender and glossy.- Stewed Chicken with Pig's StomachA nourishing soup made by slow-cooking old hen and pig's stomach, resulting in a rich, savory broth.
Fatty Intestine Stinky TofuA specialty dish combining braised pork intestines with fermented stinky tofu, served with spicy sauce for a bold and aromatic flavor.
Stir-fried Greens with Pork CracklingsGreen vegetables stir-fried with oil渣 is a home-style dish using green vegetables and油渣 as main ingredients. Wash and cut the greens, and use油渣—residue from rendered pork fat—as flavoring. Sauté the油渣 until oily, then add the greens and stir-fry until tender.
Stir-fried Leek with Earth Skin MushroomA simple stir-fry of leek and earth skin mushroom, highlighting the natural flavors of fresh ingredients.
Duck Tongue PieDuck tongue pie is a savory dish made with duck tongue and dough, typically pan-fried or deep-fried for a crispy texture and rich flavor.
Stewed Yellow Flower Vegetable with Handmade Egg DumplingsStewed yellow flower vegetable with handmade egg dumplings is a traditional Chinese dish made with yellow flower vegetables and handmade egg dumplings, cooked by stewing. It has a fresh taste and a rich broth.