Guan Yexuan · Premium Cantonese Cuisine (Otye Branch)
Cantonese cuisine · ⭐ 4.1
Unit 168, 1st Floor, Zone D, Phase II, Xindi Center, Lushan 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 Unit 168, 1st Floor, Zone D, Phase II, Xindi Center, Lushan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Baby Duck, Guanye Smoked Fish, Yang Chih Tsu.
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: Cantonese cuisine
- Rating: 4.1
- Address: Unit 168, 1st Floor, Zone D, Phase II, Xindi Center, Lushan Road
- Popular dishes: Baby Duck, Guanye Smoked Fish, Yang Chih Tsu, Cherry Liver, Flowing Sand Bun
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Dishes
Baby DuckBaby duck is a dish made with tender duck meat, marinated and slowly stewed or braised until flavorful and tender, often served with vegetables like potatoes and carrots.
Guanye Smoked FishGuanye Smoked Fish is a traditional Chinese dish made with carp or grass carp, marinated, deep-fried, and then glazed with a sauce of sugar, soy sauce, and yellow wine, followed by smoking with tea leaves for a rich aroma and flavor.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Cherry LiverCherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
Flowing Sand BunA流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
Seafood Soup with Imperial RiceSeafood Imperial Rice Soup is made with fresh seafood like shrimp, crab, and shellfish simmered in broth, then mixed with rice to absorb the rich flavors. Prepare seafood, sauté with ginger and scallions, add water or broth, boil, then cook rice until soft, finally season.
Braised Chicken Feet in Spicy SauceChicken feet are blanched, then marinated with a blend of sauces including doubanjiang, garlic, ginger, soy sauce, sugar, and cooking wine, before being steamed until tender and flavorful.
Crispy Roasted SquabCrispy Roasted Squab is a Cantonese delicacy featuring tender young pigeon roasted to perfection with a golden, crunchy skin and juicy meat inside.
Snow Peak MajestySnow Peak Mountain is a stew made with fresh lamb and vegetables like potatoes and carrots. Lamb chunks are simmered with vegetables in water and seasonings until tender, resulting in a rich, flavorful broth.
Black Fish Roe Sauce Pork BellyBlack fish roe sauce pork belly is made by marinating premium pork belly in a special black fish roe sauce, then pan-seared to perfection for a rich, savory flavor and tender texture.