By the Pond Bistro · Fish Head with Pancake · Free-Range Chicken (Santiao Lane Branch)
Sichuan cuisine · ⭐ 3.9
No. 145, San Tiao Lane
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. 145, San Tiao Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beijing-style Shredded Pork in Soy Sauce, Dudu Spring Water Fish, Fragrant Chicken Wings.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.9
- Address: No. 145, San Tiao Lane
- Popular dishes: Beijing-style Shredded Pork in Soy Sauce, Dudu Spring Water Fish, Fragrant Chicken Wings, Kung Pao Chicken, Fresh Pepper Frog
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Dishes
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
Dudu Spring Water FishFresh fish simmered in mountain spring water with ginger, scallions, and special seasonings, resulting in tender meat and a clear, subtly sweet broth.
Fragrant Chicken WingsFragrant chicken wings are marinated, fried until golden, and stir-fried with a secret sauce for a rich, savory flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Fresh Pepper FrogA Sichuan dish featuring fresh frog meat stir-fried with green and red peppers, garlic, and ginger, delivering a spicy yet aromatic flavor.
Spicy Crawfish (Thirteen-spice Flavor)Spicy crawfish cooked with a blend of thirteen spices, offering a rich and aromatic flavor profile.
Duqiao Fragrant TaroA dish made with fragrant taro, often steamed with pork and mushrooms, offering a soft, sweet, and savory flavor.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Chicken Broth Small Yellow CroakerA dish made with fresh small yellow croaker simmered in chicken broth, resulting in tender fish and rich, savory flavor.