Old Sichuan Dry Pot (Modern Store)
Sichuan cuisine · ⭐ 3.6
Shop No. 22, Jiangxi Modern Polytechnic College (Chuangxin 2nd Road Branch)
Dragon Mate tips
If you are traveling in China to visit Nanchang, 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 Shop No. 22, Jiangxi Modern Polytechnic College (Chuangxin 2nd Road Branch). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Pork Belly, Spicy Pot Rabbit, Spicy Pot Roast Pork Ribs.
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: Nanchang
- Category: Sichuan cuisine
- Rating: 3.6
- Address: Shop No. 22, Jiangxi Modern Polytechnic College (Chuangxin 2nd Road Branch)
- Popular dishes: Dry Pot Pork Belly, Spicy Pot Rabbit, Spicy Pot Roast Pork Ribs, Dry Pot Roast Duck, Spicy Frog Legs in Dry Pot
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Dishes
Dry Pot Pork BellyA spicy Sichuan dish made with pork belly and vegetables, stir-fried in a dry pot for rich flavor.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Dry Pot Roast DuckA dish featuring roasted duck meat stir-fried with vegetables in a dry pot, delivering rich aroma and savory flavor.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Dry Pot ShrimpDry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
Dry Pot DuckA Sichuan dish featuring duck meat stir-fried in a dry pot with vegetables and spices, delivering rich, spicy flavor.