Yifengmen Food Bazaar (Shuangmenlou)
Sichuan cuisine · ⭐ 3.8
No. 181–1 Hujubei Road
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 No. 181–1 Hujubei Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Nanjing Salted Duck, Kung Pao Chicken, Spicy Stir-Fried Cabbage.
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: 3.8
- Address: No. 181–1 Hujubei Road
- Popular dishes: Nanjing Salted Duck, Kung Pao Chicken, Spicy Stir-Fried Cabbage, Pingqiao Tofu Soup, Squirrel-shaped Mandarin Fish
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Dishes
Nanjing Salted DuckNanjing Salted Duck is a traditional dish made from fresh ducks, cured and boiled. Main ingredients are duck meat and salt, with spices like star anise, cinnamon, and Sichuan pepper. The duck is marinated for hours, then poached to retain its tender flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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.
Pingqiao Tofu SoupPingqiao Tofu Soup is a delicacy made with soft tofu as the main ingredient, combined with eggs, minced lean meat or shrimp. The tofu is diced and cooked with egg mixture and broth, thickened, seasoned, then garnished with green onions or cilantro.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Hot Pot Duck Intestine and Blood SausageA spicy Sichuan-style hot pot dish featuring duck intestines and blood sausage, simmered in a fiery broth for bold, aromatic flavors.
Stir-fried TripeA spicy Sichuan dish made by quickly stir-frying pig or cow tripe with chili, garlic, and ginger for a crisp and aromatic flavor.
Braised Fish with Skin RemovedA Chinese dish featuring fresh fish deboned and braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender, flavorful meat.
Noodles Sauce CucumberA refreshing cold dish made with cucumber slices mixed in noodles sauce, offering a crisp texture and savory flavor.
Crispy Roast ChickenCrispy roast chicken made by marinating a whole chicken and roasting it until the skin is golden and crunchy, with tender, juicy meat inside.