Dongsheng Restaurant (Huju North Road Branch)
江浙菜 · ⭐ 3.7
No. 183 Hujubei Road, Yijinmen Subdistrict (next to Shuangmenlou Hotel)
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. 183 Hujubei Road, Yijinmen Subdistrict (next to Shuangmenlou Hotel). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongsheng Old Chicken Soup, Stewed Fish Head in Earthen Pot, Spicy Oil-Poured Goose Intestine.
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: 江浙菜
- Rating: 3.7
- Address: No. 183 Hujubei Road, Yijinmen Subdistrict (next to Shuangmenlou Hotel)
- Popular dishes: Dongsheng Old Chicken Soup, Stewed Fish Head in Earthen Pot, Spicy Oil-Poured Goose Intestine, Steamed Sea Bass, Steamed Freshwater Shrimp
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Dishes
Dongsheng Old Chicken SoupA nourishing chicken soup made with aged chicken and medicinal herbs, slowly simmered for rich flavor and health benefits.
Stewed Fish Head in Earthen PotA hearty dish featuring a large fish head stewed with potatoes and tofu in an earthen pot, resulting in rich flavors and tender meat.
Spicy Oil-Poured Goose IntestineA Sichuan-style cold dish made with fresh goose intestines quickly blanched and topped with hot oil, garlic, chili, and scallions for a crisp, spicy flavor.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Steamed Freshwater ShrimpSteamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
Stoneware Beef BrisketStewed beef brisket with potatoes and carrots in a stone pot, slowly cooked until tender and flavorful.
Stewed Pig Tail and Eel in Stone PotA spicy Sichuan dish featuring stewed pig tail and eel cooked in a stone pot, known for its rich flavor and tender texture.
Garlic Steamed ClamsA seafood dish made with fresh clams steamed with garlic, resulting in a tender and aromatic flavor.
Nanjing Double StinkyA traditional Nanjing dish featuring fermented tofu and stinky amaranth, known for its unique aroma and savory taste.
Fragrant Rice Braised PorkA traditional Chinese dish featuring braised pork belly and fragrant rice, steamed together to absorb rich flavors.