Xiao Chengdu Roast Chicken (Renjin Yuan Branch)
Sichuan cuisine · ⭐ 3.6
Intersection of Gezhong South Road and Renjin Street
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 Intersection of Gezhong South Road and Renjin Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stove Pot Mixed Fish, Grandmother's Vegetable Steamed Corn Cake, Spicy Stir-Fried Shredded Cabbage.
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: 3.6
- Address: Intersection of Gezhong South Road and Renjin Street
- Popular dishes: Stove Pot Mixed Fish, Grandmother's Vegetable Steamed Corn Cake, Spicy Stir-Fried Shredded Cabbage, Yangzhou Fried Rice, Free-range Mountain Chicken
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Dishes
Stove Pot Mixed FishA hearty dish made with various fresh fish and vegetables cooked in a cast-iron pot, known for its rich flavor and comforting warmth.
Grandmother's Vegetable Steamed Corn CakeGrandmother's vegetable corn cakes are made from cornmeal mixed with pickled vegetables, shaped into窝窝头 and steamed. The dough is divided, rolled into balls, pressed to form凹 shapes, then steamed until cooked.
Spicy Stir-Fried Shredded CabbageDry Pot Shredded Cabbage is a dish primarily made with cabbage, where the leaves are hand-torn to preserve their original texture. The cabbage is stir-fried in a dry pot with garlic, chili, and other seasonings, allowing it to fully absorb the aromatic flavors and achieve a distinctive dry, fragrant taste.
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.
Free-range Mountain ChickenA free-range mountain chicken slowly stewed to tender meat and rich broth, highlighting the natural flavor of the chicken.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Stinky Tofu with Pork IntestinesStinky tofu with pork intestine is a specialty dish, primarily made with stinky tofu and pork intestine. The preparation typically involves stewing the pork intestine until tender, then stir-frying it with golden-fried stinky tofu to allow both ingredients to blend thoroughly.
Pickled Mustard Greens with Small Yellow CroakerA traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.