Xun Xin Ting · Family Banquet
特色菜 · ⭐ 4.8
No. 41 Huangjiaxu 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. 41 Huangjiaxu Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Black Pepper Eel Stir-fry, Sichuan Seafood Mawang, Hand-Deveined Longjing Shrimp.
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: 特色菜
- Rating: 4.8
- Address: No. 41 Huangjiaxu Road
- Popular dishes: Black Pepper Eel Stir-fry, Sichuan Seafood Mawang, Hand-Deveined Longjing Shrimp, New-style Fresh Abalone Spicy Chicken, Pu'er Bamboo Shoot Dry Wine-Flavored Pork
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Dishes
Black Pepper Eel Stir-fryA dish of tender eel stir-fried with black pepper, onions, and green peppers, known for its rich flavor and soft texture.
Sichuan Seafood MawangBashu Seafood Mao Xue Wang is a Sichuan-style dish primarily made with duck blood, bean sprouts, yellow throat (beef tripe), squid, shrimp, and other seafood and offal. The ingredients are first blanched, then stir-fried with chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste) until fragrant, before being added to a rich broth and simmered to infuse flavor.
Hand-Deveined Longjing ShrimpA classic Zhejiang dish featuring fresh shrimp peeled by hand and stir-fried with tender Longjing tea leaves, offering a delicate balance of seafood freshness and subtle tea aroma.
New-style Fresh Abalone Spicy ChickenNew-style fresh abalone spicy chicken is made with fresh abalone and chicken, stir-fried with chili and Sichuan pepper. It has a fresh, spicy, and numbing flavor.
Pu'er Bamboo Shoot Dry Wine-Flavored PorkA Yunnan specialty featuring pork braised with Pu'er tea and dried bamboo shoots, resulting in a rich, aromatic dish with tender meat and savory umami flavor.
Sea Urchin Stone Pot TofuA creative dish combining fresh sea urchin and soft tofu, cooked in a heated stone pot for rich aroma and texture.
Crispy Glass Pigeon SupremeGlass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
Glass Sesame Crispy ChickenA dish of whole chicken marinated and deep-fried until crispy, then coated in a sugar glaze and sesame seeds. The skin becomes glass-like while the meat stays tender.
Hupao Spring Water BeefPremium beef simmered in Hangzhou's Hupao spring water, resulting in tender meat and a fresh, delicate broth.
Lime Crispy Wagyu BeefA premium wagyu beef dish, marinated and deep-fried to crispy perfection, served with fresh lime juice for a tangy, savory flavor.