Huai Chuan Ge (Sansong Renli Store)
江浙菜 · ⭐ 4.8
Shops 110, 111, and 112, Building 2, San Song Ren Li, No. 1 Lixin Road (opposite the south gate of Focus Technology)
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 Shops 110, 111, and 112, Building 2, San Song Ren Li, No. 1 Lixin Road (opposite the south gate of Focus Technology). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chopped Chili Fish Head, Braised Beef and Marinated Egg Stew, Imperial Radish Cake.
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: Shops 110, 111, and 112, Building 2, San Song Ren Li, No. 1 Lixin Road (opposite the south gate of Focus Technology)
- Popular dishes: Chopped Chili Fish Head, Braised Beef and Marinated Egg Stew, Imperial Radish Cake, Sichuan-style Spicy Chicken, Blowfish and Tofu Stew
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Braised Beef and Marinated Egg StewA hearty stew featuring tender beef and marinated eggs, slow-cooked in a savory sauce.
Imperial Radish CakeA traditional Chinese dim sum made from radish, preserved meat, and shrimp, steamed to a soft and flavorful texture.
Sichuan-style Spicy ChickenSichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
Blowfish and Tofu StewBlowfish and tofu stewed together, resulting in tender fish and flavorful tofu soaked in savory broth.
Hot Water FishA Sichuan dish featuring fresh carp quickly blanched in boiling water and tossed with spicy sauce and vegetables, offering a tender texture and bold numbing-spicy flavor.
Huai-Chuan Boiled Tofu Skin ThreadsA classic Suzhou dish made by simmering thin tofu skin threads with ham, shrimp, and mushrooms in a savory broth, resulting in a delicate and flavorful dish.
Braised Free-Range ChickenA traditional Chinese dish featuring free-range chicken braised in a savory sauce with aromatic spices.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Jiangba Handmade Fish BallsJiangba Handmade Fish Balls are made from fresh fish meat, pounded by hand into a paste and shaped into tender, bouncy balls, typically served in clear broth for a delicate, savory flavor.
Leek-flavored Pig KidneyScallion pork kidneys is a dish made with pig kidneys and scallions. The kidneys are scored, blanched to remove odor, then stir-fried with sliced scallions and seasonings.
Chicken Breast with Chicken MushroomA dish combining tender pork belly with savory chicken mushrooms, braised in a savory sauce for rich flavor.