Zheng's Osmanthus Lotus Root (Xiangpuying Community Branch)
小吃快餐 · ⭐ 3.3
No. 26, Xiangfu Ying
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. 26, Xiangfu Ying. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Osmanthus Lotus Root, Osmanthus-Infused Delicacy, Lotus Root Balls.
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: 小吃快餐
- Rating: 3.3
- Address: No. 26, Xiangfu Ying
- Popular dishes: Osmanthus Lotus Root, Osmanthus-Infused Delicacy, Lotus Root Balls, Lotus Root Soup, Salted Egg Pork Zongzi
China trip · China travel
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Dishes
Osmanthus Lotus RootGuìhuā ǒu is a Chinese dish featuring lotus root as the main ingredient. Sliced and blanched lotus root is simmered with sugar and osmanthus flowers until flavorful. The dish has a clear color, soft and tender lotus slices, and a fragrant osmanthus aroma.
Osmanthus-Infused DelicacyGuìhuā Niàn is a dessert made by mixing glutinous rice with osmanthus syrup or dried osmanthus flowers, then stuffing it into the holes of lotus root or yam, and steaming until set.
Lotus Root BallsLotus root balls are made by mixing mashed lotus root with minced pork and seasonings, then shaping into balls and frying or steaming until tender and flavorful.
Lotus Root SoupLotus root soup is made primarily with lotus roots, combined with辅料 like pork ribs or chicken, and simmered slowly to create a clear, flavorful broth.
Salted Egg Pork ZongziEgg yolk pork zongzi is made primarily from glutinous rice, wrapped around marinated pork belly and salted egg yolks, then tied into a triangular or tetragonal shape using bamboo leaves or reed leaves and steamed. To prepare, the glutinous rice is mixed with seasonings, combined with pieces of pork belly and salted egg yolks, then wrapped in bamboo leaves and steamed until cooked.