Four Seasons Kitchen (Houzai Road Branch)
江浙菜 · ⭐ 3.7
No. 84 Courtyard, Houzaimen East Village (south of Houzaimen Street)
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. 84 Courtyard, Houzaimen East Village (south of Houzaimen Street). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Steamed Eel Slices in Ancient Style, Stove Pot Chicken, Spicy Beef Collar Bone in Dry Pot.
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: 3.7
- Address: No. 84 Courtyard, Houzaimen East Village (south of Houzaimen Street)
- Popular dishes: Steamed Eel Slices in Ancient Style, Stove Pot Chicken, Spicy Beef Collar Bone in Dry Pot, Chopped Chili Moon Bone, What the Fish Head
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Dishes
Steamed Eel Slices in Ancient StyleFresh eel slices steamed with ginger and scallions using traditional methods, resulting in tender and flavorful dish.
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.
Spicy Beef Collar Bone in Dry PotA spicy Sichuan-style dish made with beef collar bones and vegetables, stir-fried in a dry pot with chili, garlic, and Sichuan peppercorns for a bold, aromatic flavor.
Chopped Chili Moon BoneA Sichuan dish featuring pork moon bones stir-fried with chopped chili peppers, delivering a rich, spicy flavor and tender texture.
What the Fish HeadA Sichuan-style dish featuring a fresh fish head simmered with fermented bean paste, chili, and aromatics, resulting in a rich, spicy flavor.
Old Jar Spicy Chopped Pepper Fish HeadOld jar minced chili fish head is made with fresh fish head as the main ingredient, combined with fermented old jar minced chili, ginger slices, green onion segments, and other辅料, steamed to perfection. The fish head is first marinated with seasonings, then layered with minced chili, and steamed until fully cooked, resulting in tender fish meat and well-infused chili flavor.
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.
Iron Plate Fish ClamA dish featuring fresh fish cooked on a hot iron plate with seasonings like soy sauce and garlic, resulting in tender, flavorful meat.
Sliced Potatoes with Green PepperSpicy green pepper and potato shreds is a home-style dish primarily made with potatoes and green peppers. After peeling the potatoes, slice them into thin strips and soak in cold water to remove excess starch. Wash and slice the green peppers as well. Heat oil in a pan, quickly stir-fry the potato strips until just cooked through, then add the green pepper strips and continue stir-frying. Finally, season with salt and a small amount of vinegar, stir well, and serve.