南山翁·新概念川菜(河西万达广场店)
Sichuan cuisine · ⭐ 4.5
Shops 351-B & 352, 3rd Floor, Indoor Pedestrian Street, Wanda Plaza, No. 98, 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 Shops 351-B & 352, 3rd Floor, Indoor Pedestrian Street, Wanda Plaza, No. 98, Jiangdong Middle Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Mao Xue Wang, Cold Tapioca Noodles, Kung Pao Chicken.
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: 4.5
- Address: Shops 351-B & 352, 3rd Floor, Indoor Pedestrian Street, Wanda Plaza, No. 98, Jiangdong Middle Road
- Popular dishes: Traditional Mao Xue Wang, Cold Tapioca Noodles, Kung Pao Chicken, Sweet and Sour Sea Bass, Sweet and Sour Pork with Pineapple
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Dishes
Traditional Mao Xue WangTraditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sweet and Sour Sea BassA dish featuring crispy fried sea bass coated in a tangy tomato-based sauce, popular in Chinese cuisine.
Sweet and Sour Pork with PineappleSizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
Egg Yolk Fried ShrimpA dish made by frying shrimp coated in a mixture of egg yolk, resulting in a crispy exterior and tender interior with a rich, savory flavor.
Mountain-raised Spicy ChickenA Sichuan dish made with free-range chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
Sweet Rice Balls in Fermented Rice WineSweet glutinous rice balls cooked in fermented rice wine, made from glutinous rice flour and brewed rice wine (jiu niao). The dough is shaped into small balls, boiled, then mixed with the fermented rice wine. Add ingredients like goji berries or red dates for flavor. Soft, chewy texture with a subtle wine aroma.
Chongqing Pig Intestine FishA spicy Sichuan dish made with fresh carp and pork intestines, stir-fried with chili, Sichuan pepper, and fermented bean paste.
Stir-Fried Pork Kidney with Leek FragranceA dish of stir-fried pork kidney slices with leek and bell pepper, known for its tender texture and fresh aroma.
Spicy Squid RingsSpicy squid tentacles is a dish made primarily from squid tentacles, blanched and stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and green onions for a crisp texture and rich flavor.