Home Kitchen (Cuicao Flower City Branch)
江浙菜 · ⭐ 3.6
No. 5, No. 17, Ruanjian Avenue (South Gate of Cuidao Huacheng)
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. 5, No. 17, Ruanjian Avenue (South Gate of Cuidao Huacheng). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Qianye Tofu, Stove Pot Chicken, Dry Pot Mixed Fish.
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: 江浙菜
- Rating: 3.6
- Address: No. 5, No. 17, Ruanjian Avenue (South Gate of Cuidao Huacheng)
- Popular dishes: Qianye Tofu, Stove Pot Chicken, Dry Pot Mixed Fish, Spicy Frog Legs in Dry Pot, Stewed Chicken with Spices
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Dishes
Qianye TofuQianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
Dry Pot Mixed FishA spicy Sichuan dish made with mixed fish and vegetables, stir-fried in a dry pot with chili, garlic, and ginger for a bold, aromatic flavor.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Stir-Fried Chicken Offal Rice BowlStir-fried chicken offal with vegetables served over steamed rice, offering a spicy and savory flavor.
Braised Chicken WingsRed-braised chicken wings is a Chinese dish made with chicken wings as the main ingredient, simmered with soy sauce, sugar, and cooking wine after blanching. The wings absorb the seasoning, resulting in a glossy red color and tender meat.
Sour Cabbage FishA Sichuan dish made with fresh carp and sour cabbage, featuring a tangy and spicy flavor profile.
Green Pepper and Tofu Shreds Rice BowlA savory rice bowl featuring stir-fried pork shreds, green peppers, and tofu, served over steamed rice.
Leek and EggLeek and egg is a home-style dish primarily made with leeks and eggs. The preparation is simple: wash and chop the leeks, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then add the leeks and stir-fry together. Season with an appropriate amount of salt and cook until the leeks are just tender. Serve hot.