Qiao Ling Xuan · Home-style Countryside Cuisine (Hongyue City Branch)
江浙菜 · ⭐ 4.5
Beside Jinhong Meiyuan Residential Community, No. 439 Changhong South 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 Beside Jinhong Meiyuan Residential Community, No. 439 Changhong South Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stewed Dwarf-Feet Yellow Greens, Scallion Boiled Egg Stir-fried Mung Bean Sprouts, Spicy麻 Black Fish Slices.
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: 江浙菜
- Rating: 4.5
- Address: Beside Jinhong Meiyuan Residential Community, No. 439 Changhong South Road
- Popular dishes: Stewed Dwarf-Feet Yellow Greens, Scallion Boiled Egg Stir-fried Mung Bean Sprouts, Spicy麻 Black Fish Slices, Huaiyang Large Knife Tofu Threads, Xiang Flavor Steamed Fish Head Imperial
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Dishes
Stewed Dwarf-Feet Yellow GreensStewed Dwarf-Feet Yellow Greens is a traditional Chinese home-style dish made with Dwarf-Feet Yellow Greens, stir-fried with garlic and ginger, then simmered with water. It has a fresh and tender texture with a mild flavor.
Scallion Boiled Egg Stir-fried Mung Bean SproutsScallion boiled egg stir-fried mung bean sprouts is a Chinese stir-fry dish made with mung bean sprouts, eggs, and scallions. It is quickly stir-fried and has a fresh, delicious taste.
Spicy麻 Black Fish SlicesDelicious black fish slices marinated in a spicy and numbing sauce, featuring tender fish meat and bold Sichuan flavors.
Huaiyang Large Knife Tofu ThreadsA classic Su cuisine dish made from thin slices of tofu, soaked and stir-fried with shrimp, ham, and peas. Delicate texture and fresh taste.
Xiang Flavor Steamed Fish Head ImperialXiang Flavor Steamed Fish Head Imperial uses fresh fish head with Xiang cuisine seasonings, steamed. It highlights the tender texture and spicy flavor of the fish head.
Sandy Pot Huaiyang Soft EelA classic Huaiyang dish featuring tender eel simmered in a clay pot with ginger and scallions, resulting in a rich, savory flavor.
Stinky Tofu and Intestine StewStinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.
Sesame FlatbreadSesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
Mountain Chicken Soup with Bamboo ForestA nourishing soup made from free-range chicken and bamboo forest ingredients, slowly simmered for a rich, savory flavor.
Green Pepper Sauce Chicken EggGreen Pepper Sauce Chicken Egg is a dish made with chicken egg and green pepper sauce. The main ingredients are chicken egg and green pepper sauce, which are stir-fried or mixed. It has a salty taste with the fragrance of green pepper and the richness of the sauce.- Green Pepper and Duck Egg SaladA refreshing cold dish made with duck eggs and green peppers, seasoned with soy sauce, vinegar, and garlic.
- Soy Skin in Sesame OilA savory dish made by stir-frying tofu skin and vegetables in sesame oil, resulting in a rich, aromatic flavor.