Zha Dashu Chongqing Old Spicy Sauce Hot Pot · Fish and Frog Hot Pot
Hot pot · ⭐ 4.2
No. 91-6 Yueshan Road
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. 91-6 Yueshan Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Crispy Tofu with Sauce, Wide Rice Noodles, River Return Fish.
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: 4.2
- Address: No. 91-6 Yueshan Road
- Popular dishes: Crispy Tofu with Sauce, Wide Rice Noodles, River Return Fish, Jianxi Mountain Bullfrog, Goat Spine Hot Pot
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Dishes
Crispy Tofu with SauceBaojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
Wide Rice NoodlesWide rice noodles are a flat noodle food made primarily from sweet potato or mung bean starch, processed by steaming, cooling, and cutting. They are semi-transparent, smooth, and elastic, suitable for boiling, stir-frying, or stewing.
River Return FishA dish made with fresh river fish steamed with ginger, scallions, and garlic, resulting in a tender and naturally flavorful meal.
Jianxi Mountain BullfrogJianxi Mountain Bullfrog is a Chinese dish made with fresh bullfrog, cooked with various seasonings and vegetables. The bullfrog meat is tender and smooth, with a rich broth that offers a delicious flavor.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Crispy Eel SlicesA dish made of fresh eel slices, marinated and deep-fried until crispy, served with a savory flavor.
Chongqing Old Spicy Sauce BaseA spicy and numbing broth base made from Sichuan peppercorns, dried chilies, beef tallow, and aromatic spices, ideal for hot pot or stir-frying.
Fresh Tender LoofahA dish made with fresh loofah stir-fried with garlic, known for its tender texture and mild flavor.
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.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.