Ma Chang Old Hotpot (Yinxiang Store)
Hot pot · ⭐ 4.8
Phase II, Building 3, Unit 107, Yinxiang Farmers' Market
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 Phase II, Building 3, Unit 107, Yinxiang Farmers' Market. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Spice Braised Beef, Cold Pot Duck Blood, Sliced Beef with Green and Red Peppers.
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: Hot pot
- Rating: 4.8
- Address: Phase II, Building 3, Unit 107, Yinxiang Farmers' Market
- Popular dishes: Five-Spice Braised Beef, Cold Pot Duck Blood, Sliced Beef with Green and Red Peppers, Fresh Beef Tripe, Dried Gongcai
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
Five-Spice Braised BeefA Chinese dish made by slow-cooking beef with five-spice powder and aromatic herbs until tender, resulting in rich flavor and soft texture.
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Sliced Beef with Green and Red PeppersDouble Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
Fresh Beef TripeSlaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Hand-Cut Wagyu SirloinHand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
Hand-Beaten Cilantro MeatballsFresh pork is hand-pounded to create elastic meatballs, mixed with chopped cilantro for a fragrant and savory dish.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Tender Chicken FeetA dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.
Ma Chang Full Red PotA spicy Sichuan-style hot pot made with pork, chili, and Sichuan peppercorns, featuring a rich red broth that delivers bold, numbing heat and savory depth.