Qiaowan Fishing Village · Nanjing Cuisine (Zhucui Road Store)
Home-style Chinese cuisine · ⭐ 4.5
Duhui Tian Di Cheng, Dongshan Subdistrict, Jiangning 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 Duhui Tian Di Cheng, Dongshan Subdistrict, Jiangning District. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Spicy Squid in Dry Pot, Signature Soy Sauce Shrimp, Benchiao Frog.
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: Home-style Chinese cuisine
- Rating: 4.5
- Address: Duhui Tian Di Cheng, Dongshan Subdistrict, Jiangning District
- Popular dishes: Spicy Squid in Dry Pot, Signature Soy Sauce Shrimp, Benchiao Frog, Spicy Numbing Double Crisp, Braised Beef Brisket with Dried Bamboo Shoots
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Dishes
Spicy Squid in Dry PotDry Pot Squid is a dish primarily made with squid. The squid is first processed and marinated, then stir-fried with various spices and vegetables until it becomes dry and fragrant. The finished dish has a golden color, with tender and juicy squid, paired with rich ingredients, offering a layered and satisfying taste.
Signature Soy Sauce ShrimpSignature Soy Sauce Shrimp is a Chinese dish made with fresh shrimp and soy sauce, featuring the tail part of the shrimp. It is usually fried or stir-fried, with a crispy outside and tender inside, and a salty and fresh taste.
Benchiao FrogA Sichuan dish made with frog meat stir-fried with chili, Sichuan pepper, and other seasonings, known for its spicy and numbing flavor.
Spicy Numbing Double CrispA Sichuan dish featuring pork stomach and chicken gizzard, stir-fried with Sichuan peppercorns and chili for a numbing, spicy flavor and crisp texture.
Braised Beef Brisket with Dried Bamboo ShootsBeef brisket and dried bamboo shoots are slowly braised together, resulting in tender meat and flavorful, absorbent bamboo shoots.
Special Fish Head with FlatbreadA specialty dish featuring fish head stewed with tofu and vermicelli, then served with flatbread soaked in the rich broth.
Pork Intestine and Lung Stew with RadishA Cantonese stew made with pork intestines, lungs, and radish, slow-cooked to tender perfection.
Stir-Fried Sea Bass with GarlicGarlic stir-fried sea bass is a dish made with sea bass as the main ingredient, stir-fried with a large amount of minced garlic. The sea bass is cut into pieces and marinated, then pan-fried in hot oil until golden brown on both sides. Minced garlic is added to stir-fry until fragrant, followed by seasonings such as soy sauce and cooking wine, which are stirred evenly to allow the fish to absorb the garlic and seasoning flavors.
Leek-flavored Pork Loin SlicesLeek-flavored pork kidney slices is a dish made with pork kidneys and leeks. The kidneys are sliced, cleaned to remove odor, then quickly stir-fried with chopped leeks to keep the meat tender and the leeks fragrant.
Braised Fish Bladder with Fish RoeA savory dish featuring fish bladder and fish roe braised together in a rich sauce, often served with rice.
Fresh Scallop and Broad Bean PotFresh scallops stir-fried with broad beans and spicy sauce, a flavorful dish combining seafood and Sichuan flavors.
Duck Blood and Pig Skin StewA Sichuan dish made with duck blood and pork skin, simmered in a savory sauce with aromatics like ginger, garlic, and doubanjiang.