Small Sichuan Restaurant (Qin Hong South Road Branch)
Sichuan cuisine · ⭐ 3.6
No. 150-5, Qinhong South 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 No. 150-5, Qinhong South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Twelve-Flavor Crawfish, Dry Pot Cabbage, Wood Ear Mushroom with Pork.
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: 3.6
- Address: No. 150-5, Qinhong South Road
- Popular dishes: Spicy Twelve-Flavor Crawfish, Dry Pot Cabbage, Wood Ear Mushroom with Pork, Mixed Sea Fish, Clear Soup Lamb
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Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Dry Pot CabbageA stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
Wood Ear Mushroom with PorkWood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
Mixed Sea FishSea mixed fish is a dish made with various marine fish such as yellow croaker, ribbonfish, and Spanish mackerel. After cleaning, it's pan-fried or braised with seasonings like scallions, ginger, garlic, soy sauce, and cooking wine for rich flavor.
Clear Soup LambClear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
Stir-fried Pig Intestine StripsA stir-fried dish made with pork intestines and vegetables, known for its crisp texture and spicy flavor.
Special Snail DishA spicy and flavorful dish made with snails stir-fried in chili, Sichuan pepper, and fermented bean paste.
Braised FrogA Chinese dish made by braising frogs in a savory sauce of soy sauce, sugar, and wine until tender.
Braised ChickenBraised chicken is a dish made primarily with chicken, simmered with soy sauce, sugar, and cooking wine after blanching. The chicken is cut into pieces, stir-fried or blanched, then slowly stewed with seasonings until tender and glossy.
Sour Soup Tripe StripsA Sichuan dish made with pork tripe slices cooked in a sour broth, featuring a tangy and spicy flavor profile.
Green Pepper, Tofu Skin, and Edamame with Pork Rice BowlA savory rice bowl featuring stir-fried pork strips, green peppers, tofu skin, and edamame, served over steamed rice.
Braised Chicken with MushroomsA classic Chinese dish featuring chicken and mushrooms braised in savory sauce until tender and flavorful.