Lao Jiaohua Sour Fish (Tianrun City)
Sichuan cuisine · ⭐ 3.8
Room 110, Building 4, Shop No. 5, Tianhua South Road, Block 16, Tianrun City
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 Room 110, Building 4, Shop No. 5, Tianhua South Road, Block 16, Tianrun City. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Well Water Bean Sprouts, Fried Pork Scraps with Bok Choy, Pork Ear and Tofu Skin Salad.
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: 3.8
- Address: Room 110, Building 4, Shop No. 5, Tianhua South Road, Block 16, Tianrun City
- Popular dishes: Well Water Bean Sprouts, Fried Pork Scraps with Bok Choy, Pork Ear and Tofu Skin Salad, Pork Trotter with Tofu Skin Noodles, Sour Cabbage Fish
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Dishes
Well Water Bean SproutsA dish made with fresh bean sprouts soaked in well water and lightly stir-fried, offering a crisp texture and mild flavor.
Fried Pork Scraps with Bok ChoyOil渣青菜 is a home-style dish made primarily with greens and pork cracklings. Wash and chop the greens, and stir-fry the cracklings beforehand. Heat oil in a pan, sauté the cracklings until fragrant, then quickly stir-fry the greens to absorb the aroma. Cook until just tender.
Pork Ear and Tofu Skin SaladA refreshing cold dish made with pork ears and tofu skin, seasoned with garlic, chili oil, vinegar, and soy sauce for a spicy and savory flavor.
Pork Trotter with Tofu Skin NoodlesA cold dish made by mixing braised pork trotter with thin tofu skin noodles, seasoned with garlic, scallion, and savory sauce.
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.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.