Xiangshan Hui · Premium Banquet
特色菜 · ⭐ 3.7
2nd Floor, Building B, 19 Xiangshan Road
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 2nd Floor, Building B, 19 Xiangshan Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salmon, Big Flower Fish, Fruit Ice Plant.
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: 特色菜
- Rating: 3.7
- Address: 2nd Floor, Building B, 19 Xiangshan Road
- Popular dishes: Salmon, Big Flower Fish, Fruit Ice Plant, Braised Beef Tendon with Eel Segments, Boiled River Shrimp in Salt Water
China trip · China travel
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Dishes
SalmonSalmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
Big Flower FishA dish made with fresh big flower fish, steamed or braised with ginger, scallions, and garlic, resulting in tender and flavorful fish meat.
Fruit Ice PlantA refreshing dish made from ice plant and fresh fruits like strawberries, mango, and blueberries. The crisp texture of the ice plant blends with the natural sweetness of the fruits for a light and healthy salad.
Braised Beef Tendon with Eel SegmentsBeef tendon and eel segments are slowly braised together, resulting in a rich, savory dish with tender texture and deep flavor.
Boiled River Shrimp in Salt WaterSalted river shrimp is a dish made with fresh river shrimp. After cleaning, the shrimp are boiled in salted water with ginger slices and green onions, then drained and served. Simple to prepare, it preserves the shrimp's natural flavor.
Braised麻Duck in Brown SauceBraised麻鸭 is a dish primarily made with麻鸭, which is blanched and then stewed with ingredients such as green onions, ginger, and garlic. Seasonings like soy sauce, cooking wine, and rock sugar are added, and the dish is slowly simmered over low heat until the duck meat becomes tender and fully flavored.
Turnip RootTurnip root is made from the root of mustard greens, cleaned and sliced, commonly used in cold dishes, pickling, or soups. It has a crisp, tender texture with a slightly spicy and sweet taste.
Cake Pig EarCake Pig Ear is an innovative dish made with pig ears combined with cake or sweet batter. The pig ears are braised, sliced, and layered with soft cake or wrapped in sweet batter, then steamed or baked. It offers a rich texture with a crispy exterior and tender interior, blending sweet and savory flavors.
Stir-fried Leek with SnailsStir-fried water chestnut with snails is a dish made primarily from fresh water chestnuts and snails. After cleaning and blanching to remove odor, the snails are stir-fried with cut water chestnuts and seasonings.
Stir-Fried Leek with Soft Duck IntestinesStir-fried leek with soft duck intestines, seasoned with scallions and ginger, tender and crisp with rich aroma.
Xiangshan Young PigeonXiangshan Young Pigeon features tender young pigeon marinated and roasted over charcoal, resulting in a crispy skin and succulent meat with a subtle fruitwood aroma, a classic Cantonese dish.
Fragrant Toona Sinensis Stir-Fried with EggsA classic Chinese home-style dish made with fresh toona sinensis sprouts and eggs, stir-fried until fragrant and tender.