My Home Sour Fish (Xinting Street Branch)
Sichuan cuisine · ⭐ 3.6
West side of the 1st floor, Building 14, No. 66 Xinting Street, Banqiao New Town
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 West side of the 1st floor, Building 14, No. 66 Xinting Street, Banqiao New Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Salted Chicken with Chinese Cabbage, Young Goose with Chinese Cabbage and Vermicelli, Chicken Stewed with Mushrooms.
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: 3.6
- Address: West side of the 1st floor, Building 14, No. 66 Xinting Street, Banqiao New Town
- Popular dishes: Salted Chicken with Chinese Cabbage, Young Goose with Chinese Cabbage and Vermicelli, Chicken Stewed with Mushrooms, Sichuan-style Twice-Cooked Pork, Spicy Stir-Fried Cabbage
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Dishes
Salted Chicken with Chinese CabbageA classic home-style dish featuring chicken and Chinese cabbage, where the chicken is marinated and stir-fried before being simmered with the cabbage for a savory, comforting flavor.
Young Goose with Chinese Cabbage and VermicelliYoung goose stewed with Chinese cabbage and vermicelli, resulting in tender meat, sweet cabbage, and flavorful noodles.
Chicken Stewed with MushroomsChicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
Sichuan-style Twice-Cooked PorkChuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
Spicy Stir-Fried CabbageDry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
Braised Garlic with Salted PorkA classic Chinese home-style dish featuring garlic and salted pork stir-fried together for a savory, aromatic flavor.
Stir-Fried Water Bamboo ShootsA simple and fresh dish made by stir-frying tender water bamboo shoots with garlic, preserving their crisp texture and mild flavor.
Stinky Tofu with Pork IntestinesStinky tofu with pork intestine is a specialty dish, primarily made with stinky tofu and pork intestine. The preparation typically involves stewing the pork intestine until tender, then stir-frying it with golden-fried stinky tofu to allow both ingredients to blend thoroughly.
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.