鲁记·三顾鱼庄(文昌巷店)
Sichuan cuisine · ⭐ 4.4
No. 35, Wenchang Lane, Qinhuai District
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. 35, Wenchang Lane, Qinhuai District. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Chicken Offal, Double Pepper Fish Head, Stewed Pork Ribs in Clay Pot.
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: 4.4
- Address: No. 35, Wenchang Lane, Qinhuai District
- Popular dishes: Stir-Fried Chicken Offal, Double Pepper Fish Head, Stewed Pork Ribs in Clay Pot, Big Knife Twice-Cooked Pork, Spicy Pot-Braised Cabbage
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Dishes
Stir-Fried Chicken OffalA dish made by stir-frying chicken offal with vegetables like bell peppers and onions, resulting in a flavorful and slightly spicy dish.
Double Pepper Fish HeadDouble Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
Stewed Pork Ribs in Clay PotStir-fried spare ribs in a clay pot is a dish featuring pork ribs as the main ingredient, typically boiled and then stewed with potatoes and green peppers, finally pan-fried in an iron pot until slightly charred for tender meat and rich flavor.
Big Knife Twice-Cooked PorkBig Knife Back-Cooked Pork is a Chinese dish primarily made with pork belly. The pork belly is first boiled until tender, then sliced and stir-fried with vegetables such as green peppers and garlic chives. Seasoned with fermented broad bean paste and sweet soy sauce, the pork slices become fragrant and spicy, while the vegetables remain crisp and fresh.
Spicy Pot-Braised CabbageDry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
Spicy Black Fish SlicesSpicy black fish slices made from fresh black fish, marinated and stir-fried with vegetables. Tender, flavorful, and boldly spiced.
Pickled Vegetable Egg SoupA simple and savory Chinese soup made with pickled vegetables and eggs, known for its fresh taste and quick preparation.
Special Roast FishSpecial grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
Fresh-caught Big Blue FishFresh-caught big blue fish, cleaned and cooked by steaming or braising to preserve its tender texture and natural flavor.
Fresh-caught Black FishFresh-caught black fish is delicately prepared by steaming or braising, highlighting its tender and fresh flavor.
Freshly Killed Mouth-Watering FrogFreshly killed frog cooked with spicy and numbing sauce, tender meat with bold flavor.