Chuanxiang Ju Sichuan Restaurant
Sichuan cuisine · ⭐ 3.5
No. 8, Zhanggong Bridge
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. 8, Zhanggong Bridge. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Steamed Yellow Croaker with Chopped Chili, Salted Egg Yolk Rice Crackers, Stove Pot Chicken.
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: 3.5
- Address: No. 8, Zhanggong Bridge
- Popular dishes: Steamed Yellow Croaker with Chopped Chili, Salted Egg Yolk Rice Crackers, Stove Pot Chicken, Kung Pao Chicken, Beef Hot Pot
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Dishes
Steamed Yellow Croaker with Chopped ChiliA dish made by steaming small yellow croakers with chopped chili and seasonings, resulting in tender fish with a spicy flavor.
Salted Egg Yolk Rice CrackersA crispy rice cracker dish flavored with salted egg yolk, popular in Chinese cuisine.
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.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Beef Hot PotBeef hot pot is a dish featuring beef as the main ingredient, typically sliced and cooked with vegetables and mushrooms in a small hot pot. The beef is marinated first, then heated together with vegetables to preserve the original flavors.
Spicy Cold-Fried RabbitA spicy Sichuan dish made with rabbit meat stir-fried in chili and Sichuan peppercorns, served cold for a bold, numbing flavor.
Spicy Sour Radish FishA spicy sour radish fish dish made with tender fish fillets and crisp radish, simmered in a tangy broth for a bold, refreshing flavor.
Jumping Fish with Fresh ChiliesFresh carp is stir-fried with green and red chilies, garlic, and ginger, resulting in a tender fish dish with a spicy kick.
Spicy Boneless Chicken FeetSpicy boneless chicken feet is a cold dish made from chicken feet, blanched to remove odor and bones, then marinated or mixed with chili, Sichuan pepper, garlic, ginger, and other seasonings for a crisp texture and rich flavor.
Spicy Boneless Duck FeetSpicy boneless duck feet dish made by blanching to remove odor, stir-frying with chili and Sichuan pepper, then stewing with fermented bean paste, soy sauce, and cooking wine until flavorful, finishing with thickened sauce. Boneless duck feet are soft and chewy with spicy, numbing, and savory flavors.