Ma Chang Old Hot Pot (Youfang Bridge Store)
Hot pot · ⭐ 4.8
No. 46, Lianchi Road (opposite Youfangqiao Metro Station)
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 No. 46, Lianchi Road (opposite Youfangqiao Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Ice Tangyuan, Cold Pot Duck Blood, Shredded Yellow Tripe.
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: Hot pot
- Rating: 4.8
- Address: No. 46, Lianchi Road (opposite Youfangqiao Metro Station)
- Popular dishes: Ice Tangyuan, Cold Pot Duck Blood, Shredded Yellow Tripe, Sliced Beef with Green and Red Peppers, Fresh Beef Tripe
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Dishes
Ice TangyuanA traditional Chinese dessert made of glutinous rice balls filled with sweet bean paste or sesame, served chilled in ice water for a refreshing texture.
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Shredded Yellow TripeThousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
Sliced Beef with Green and Red PeppersDouble Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
Fresh Beef TripeSlaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Hand-Cut Wagyu SirloinHand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
Yangzhou Fried RiceYangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
Freshly Slaughtered Frog LegsFreshly slaughtered frog legs stir-fried with garlic and chili, tender and flavorful, seasoned with a secret sauce.
Glutinous Chicken FeetA dish made with chicken feet and glutinous rice, slow-cooked in a savory sauce for a tender, sticky texture.
Ma Chang Full Red PotA spicy Sichuan-style hot pot made with pork, chili, and Sichuan peppercorns, featuring a rich red broth that delivers bold, numbing heat and savory depth.