Fish Fresh Spicy Fish
Sichuan cuisine · ⭐ 3.7
Room 101, Building 23, Block 11, Tianrun City, No. 4 Bairun 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 Room 101, Building 23, Block 11, Tianrun City, No. 4 Bairun Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Anjing Sui Niuniang, Sichuan-style Tofu Fish without Rice, New-style Sichuan Pepper Fish with Pickled Cabbage (Home Version).
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: 3.7
- Address: Room 101, Building 23, Block 11, Tianrun City, No. 4 Bairun Road
- Popular dishes: Anjing Sui Niuniang, Sichuan-style Tofu Fish without Rice, New-style Sichuan Pepper Fish with Pickled Cabbage (Home Version), Boneless Fish Fillet, Sour Cabbage Fish Noodles
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Dishes
Anjing Sui NiuniangAnjing Sui Niupian is a ready-to-cook food made from beef, pork, and starch, processed through grinding, seasoning, shaping, and freezing. Cook thoroughly before eating for a chewy texture with juicy center.
Sichuan-style Tofu Fish without RiceA spicy and flavorful Sichuan dish featuring tender fish fillets and soft tofu in a rich, numbing broth.
New-style Sichuan Pepper Fish with Pickled Cabbage (Home Version)A modern take on the classic Sichuan fish dish, featuring tender fish fillets, pickled vegetables, and a spicy numbing flavor from Sichuan peppercorns—perfect for home cooking.
Boneless Fish FilletBoneless fish slices are made from deboned fish meat, typically using carp, sea bass, or cod. The fish is sliced thin, marinated with seasonings, and then cooked by stir-frying, boiling, or steaming. The dish features tender, delicate fish slices often served with vegetables or sauce.
Sour Cabbage Fish NoodlesSuancai Yu Mi Xian is a dish primarily made with fish slices, sour cabbage, and rice noodles. The fish slices are marinated with cooking wine and ginger slices, then blanched. The sour cabbage is cut into segments and stir-fried until fragrant, then added to a clear broth and brought to a boil. Rice noodles and fish slices are added and cooked through, then seasoned to taste.
Sour RadishSuan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
Spicy Fish NoodlesSpicy fish noodles made with fresh fish slices and rice noodles, stir-fried with chili and Sichuan pepper for a bold, aromatic flavor.
Spicy Fish with Fresh IngredientsFresh fish stir-fried with vegetables and spicy chili, a classic Sichuan dish known for its bold flavors.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.