Guobian Deng Hot Pot Store (Shuangqiao Branch)
Hot pot · ⭐ 3.8
No. 16 Shuangqiaomen
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. 16 Shuangqiaomen. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Chuan-style Mao Xue Wang, Stir-fried腊肉 with Hangzhou Peppers, Pickled Pepper Lotus Stem.
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: 3.8
- Address: No. 16 Shuangqiaomen
- Popular dishes: Chuan-style Mao Xue Wang, Stir-fried腊肉 with Hangzhou Peppers, Pickled Pepper Lotus Stem, Huaiyang Stir-Fry, Spicy Pickled Fish
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Dishes
Chuan-style Mao Xue WangChuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
Stir-fried腊肉 with Hangzhou PeppersHángjiāo stir-fried with cured pork is a Chinese dish using cured pork and Hángjiāo peppers as main ingredients. Cured pork is sliced thin after curing and drying, and Hángjiāo peppers are seeded and cut into segments. Heat oil in a wok, stir-fry the pork until fat renders, then add Hángjiāo and stir-fry until just cooked through. Season and serve.
Pickled Pepper Lotus StemPickled chili lotus stem is a cold dish made by marinating fresh lotus stems with pickled chilies, garlic, and ginger. The lotus stems are blanched, mixed with pickled chilies, garlic slices, and ginger threads, then seasoned with salt, sugar, and vinegar, and chilled for several hours before serving.
Huaiyang Stir-FryA classic Huaiyang dish made with pork, green pepper, and carrot, stir-fried quickly with garlic for a fresh and savory taste.
Spicy Pickled FishA spicy and tangy dish featuring fresh fish cooked with pickled vegetables and seasonings, popular in Sichuan cuisine.
Pork ShankA traditional Chinese dish made from pork shank, slow-cooked with spices and soy sauce until tender and flavorful.
Pork Ball Hot PotA traditional Chinese dish featuring pork meatballs simmered with vegetables and tofu in a clay pot, resulting in a rich and savory flavor.
Garlic SpinachGarlic spinach is a dish made primarily with spinach and garlic. Wash the spinach, blanch it, then drain. Chop garlic into fine paste. Heat oil in a pan, stir-fry garlic until fragrant, then add spinach and stir well. Season and serve.
Sichuan Pepper FishBamboo pepper fish is made with fresh fish and seasoned with bamboo pepper, ginger, garlic, and green onions. The fish is marinated, then pan-fried or steamed, and topped with a sauce of bamboo pepper, chili, and doubanjiang to absorb its unique numbing aroma and spiciness.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.