San Wu Kai Ban · Street-style Spicy Pot (Tongxi Branch)
小吃快餐 · ⭐ 4.4
No. 8 Shengtai East Road, Tongxi Mingcheng Commercial Street, Building 3, Unit 42
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at No. 8 Shengtai East Road, Tongxi Mingcheng Commercial Street, Building 3, Unit 42. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Triple Layer Tripe, Spicy Original Cut Beef, Spicy Pork Crispy Meat.
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: 小吃快餐
- Rating: 4.4
- Address: No. 8 Shengtai East Road, Tongxi Mingcheng Commercial Street, Building 3, Unit 42
- Popular dishes: Spicy Triple Layer Tripe, Spicy Original Cut Beef, Spicy Pork Crispy Meat, Spicy Roast Duck, Spicy Beef in Mala Sauce
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Dishes
Spicy Triple Layer TripeSpicy beef tripe is a Sichuan dish where sliced tripe is blanched in a special spicy and numbing broth made with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic. Served with red oil and scallions, it's crisp and tender.
Spicy Original Cut BeefA Sichuan-style dish featuring fresh original-cut beef simmered in a spicy, aromatic broth with vegetables like bean sprouts and enoki mushrooms.
Spicy Pork Crispy MeatA Sichuan dish featuring crispy fried pork slices simmered in a spicy sauce with chili, Sichuan peppercorns, and fermented bean paste.
Spicy Roast DuckMao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
Spicy Beef in Mala SauceA spicy Sichuan dish featuring tender beef simmered in a numbing and spicy sauce, often served with vegetables.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Original Cut Premium BeefHigh-quality beef cut from prime sections, hand-sliced to preserve texture and tenderness, ideal for hot pot or grilling.
Beef Tripe and Thousand-layer Tripe PlatterA platter featuring beef tripe and thousand-layer tripe, blanched and sliced, served with a secret dipping sauce for a crisp, layered texture.
Beef TripeBeef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
Pork Tenderloin SlicesPork tenderloin slices are made from pork tenderloin, seasoned with scallions, ginger, and garlic. Marinated with rice wine, soy sauce, and starch, then quickly stir-fried or滑炒 to keep the meat tender.