Shuiximen Old Chen Roast Duck (Jinfangyi Store)
北京菜 · ⭐ 3.5
B1 Floor, No. 303 Qingliangmen Avenue, Booth No. 4
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 B1 Floor, No. 303 Qingliangmen Avenue, Booth No. 4. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Roast Duck, Plain Rice Zongzi, Salted Duck Gizzard.
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: 北京菜
- Rating: 3.5
- Address: B1 Floor, No. 303 Qingliangmen Avenue, Booth No. 4
- Popular dishes: Roast Duck, Plain Rice Zongzi, Salted Duck Gizzard, Vegetarian Goose, Spicy Duck Heads
China trip · China travel
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Dishes
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Plain Rice ZongziPlain rice zongzi is a traditional Chinese snack made by wrapping glutinous rice in bamboo or reed leaves and steaming it until soft and fragrant.
Salted Duck GizzardSalted duck gizzard is a dish made primarily from duck gizzards, boiled in water with salt, scallions, ginger, and cooking wine. The finished product has a light yellow color, crisp and tender texture, and a smooth taste.
Vegetarian GooseVegetarian roast goose is a traditional vegetarian dish made primarily from tofu skin. The preparation involves soaking the tofu skin until soft, wrapping it around a filling of vegetables such as enoki mushrooms and carrots, rolling it into a log, pan-frying until golden brown, and finally drizzling with sauce to finish.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.