Yonghong Pig Intestine Fish (Houzai Branch)
Hot pot · ⭐ 3.8
No. 29 Houzaimen Street, Xuanwu District
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. 29 Houzaimen Street, Xuanwu District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stove-Pot Small Mixed Fish, Dry Pot Squid, Sweet and Sour Pork Tenderloin.
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: Hot pot
- Rating: 3.8
- Address: No. 29 Houzaimen Street, Xuanwu District
- Popular dishes: Stove-Pot Small Mixed Fish, Dry Pot Squid, Sweet and Sour Pork Tenderloin, Lamb Hot Pot, Fish with Pig Intestines
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Dishes
Stove-Pot Small Mixed FishA homestyle dish made with various small fish and vegetables, cooked in a cast-iron pot for rich flavor.
Dry Pot SquidA spicy Sichuan-style dish made with fresh squid and vegetables, stir-fried in a dry pot for a rich, aromatic flavor.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Lamb Hot PotMutton stew made with mutton, ginger, scallions, and other seasonings. Vegetables like potatoes, carrots, and radishes are added for flavor and nutrition. Regional variations may include fermented bean paste, star anise, cinnamon, enhancing the broth's richness.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
ScrewSnails are a dish primarily made with snail ingredients, usually field or sea snails, cleaned and processed by boiling or blanching in water. They can be stir-fried with葱姜蒜 and chili, or simmered with豆瓣酱 and soy sauce to enhance 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.
Sour Cowpea Stir-fried Chicken GizzardA classic Sichuan dish featuring tender chicken gizzards stir-fried with sour cowpeas, delivering a tangy and spicy flavor.
Chicken Broth Tofu NoodlesA dish made by simmering thin tofu strips in chicken broth, resulting in a delicate and savory flavor.