Handmade Sour Fish
Sichuan cuisine · ⭐ 3.7
No. 42-4, North Garden of Lianhua New City, Shazhou Subdistrict, Jianye District
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. 42-4, North Garden of Lianhua New City, Shazhou Subdistrict, Jianye District. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan-style Boiled Pork Kidney, Passionate Sichuan Pepper Fish, Tomato Fish.
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: 3.7
- Address: No. 42-4, North Garden of Lianhua New City, Shazhou Subdistrict, Jianye District
- Popular dishes: Sichuan-style Boiled Pork Kidney, Passionate Sichuan Pepper Fish, Tomato Fish, Delicious Tomato Fish, Sichuan Pepper Fish
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Dishes
Sichuan-style Boiled Pork KidneyA Sichuan dish featuring tender pork kidneys cooked in a spicy, numbing broth with chili and Sichuan peppercorns.
Passionate Sichuan Pepper FishA spicy and aromatic dish made with fresh carp, seasoned with Sichuan pepper, chili, and special sauce, delivering a bold, numbingly spicy flavor.
Tomato FishTomato Fish is a dish primarily made with fish meat and tomatoes. The preparation typically involves slicing the fish and stewing it together with tomato chunks, allowing the tenderness of the fish to blend perfectly with the sweet and sour flavor of the tomatoes, resulting in a bright red color.
Delicious Tomato FishA flavorful dish made with tender fish fillets and sweet-sour tomatoes, simmered in a fragrant sauce for a rich, satisfying meal.
Sichuan Pepper FishBamboo pepper fish is made with fresh fish and seasoned with bamboo pepper, ginger, garlic, and green onions. The fish is marinated, then pan-fried or steamed, and topped with a sauce of bamboo pepper, chili, and doubanjiang to absorb its unique numbing aroma and spiciness.