Ameigo Mei Guo · Yunnan-Guizhou-Sichuan Bistro (Huacai Tian Di Store)
特色菜 · ⭐ 4.2
Unit F5-06, Huacai Tianxi Plaza, No. 258, Jiangdong Middle Road
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 Unit F5-06, Huacai Tianxi Plaza, No. 258, Jiangdong Middle Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Creamy Mushroom Shrimp, 椒汁包浆豆腐, 毛辣果酸汤鱼.
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: 特色菜
- Rating: 4.2
- Address: Unit F5-06, Huacai Tianxi Plaza, No. 258, Jiangdong Middle Road
- Popular dishes: Creamy Mushroom Shrimp, 椒汁包浆豆腐, 毛辣果酸汤鱼, 洱海手撕海鲈鱼, Bang Na Lemon Crushed Chicken Feet
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Dishes
Creamy Mushroom ShrimpA rich dish featuring shrimp and mushrooms simmered in a creamy sauce, offering a luxurious blend of flavors.
椒汁包浆豆腐椒汁包浆豆腐是一道以嫩豆腐为主料，经过油炸至表面微黄后，搭配由辣椒、蒜末、姜末、酱油、醋和淀粉调制的椒汁烹制而成的菜肴。豆腐外酥里嫩，椒汁浓郁，味道鲜美。
毛辣果酸汤鱼毛辣果酸汤鱼以新鲜鱼类为主料，搭配毛辣果（一种酸味野果）和多种辅料熬制而成。制作时先将鱼处理干净后煎至两面微黄，加入毛辣果、姜片、蒜瓣、辣椒等食材煮沸，再炖煮至鱼肉入味，汤汁酸香浓郁。
洱海手撕海鲈鱼洱海手撕海鲈鱼以新鲜海鲈鱼为主料，经蒸制后用手撕成条状，配以葱姜蒜、辣椒等辅料炒香，再与调味汁混合拌匀。成品鱼肉细嫩，口感丰富。
Bang Na Lemon Crushed Chicken FeetA Yunnan specialty dish made by pounding chicken feet with lemon, chili, lemongrass, and garlic for a tangy, spicy flavor.
Braised Chicken Wrapped in Shrimp with PerillaA fusion dish featuring tender chicken breast wrapped around fresh shrimp, steamed with perilla leaves for a fragrant and delicate flavor.
Fried Tofu BallsFried tofu balls are made by frying cubed tofu coated in batter, resulting in a crispy exterior and soft interior. A popular Chinese home-style dish often served with sauce or as a hot pot ingredient.
Copper Pot Braised ChickenCopper pot braised chicken is a dish made with chicken as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, cooking wine, and other seasonings, then slowly stewed in a copper pot over low heat. After marinating, the chicken is cooked together with oil in the pot, allowing it to fully absorb the flavorful sauce through simmering, resulting in tender meat and rich, savory broth.
黑松露菌子焖饭黑松露菌子焖饭以大米为主料，加入新鲜黑松露和多种菌类（如香菇、杏鲍菇等）一同焖煮而成。食材经过预处理后与米同入锅，用适量水或高汤慢火焖制，使米饭吸收菌类的鲜香与黑松露的独特香气。
Black Truffle Mushroom RiceA savory rice dish featuring mushrooms and black truffle, cooked with aromatic herbs and olive oil for a rich, earthy flavor.
黔南蘸水牛小串黔南蘸水牛小串是以牛肉为主料，切成小块后串在竹签上，经过腌制后烤制而成。搭配特制蘸水食用，蘸水通常由辣椒、蒜末、香菜、花生碎、酱油、醋等调制而成。