Half Mu Jiangnan Garden Restaurant
江浙菜 · ⭐ 4.4
No. 69, Tangjiajia Hot Spring Village, Haize 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 No. 69, Tangjiajia Hot Spring Village, Haize Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fermented Flatbread, Bandit Pig Liver, Shandong Handmade Dumplings.
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: 江浙菜
- Rating: 4.4
- Address: No. 69, Tangjiajia Hot Spring Village, Haize Road
- Popular dishes: Fermented Flatbread, Bandit Pig Liver, Shandong Handmade Dumplings, Spicy Frog Legs in Dry Pot, Handmade Dumplings
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Dishes
Fermented FlatbreadA traditional Chinese flatbread made from fermented dough, typically cooked on a griddle until golden brown. It has a soft and chewy texture and is commonly served with meals or as a staple food.
Bandit Pig LiverBandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
Shandong Handmade DumplingsShandong handmade dumplings are made with fresh pork and cabbage, wrapped in thin dough by hand, offering a savory taste and tender texture.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Handmade DumplingsHandmade meatballs are made from selected meats, which are finely chopped by hand and mixed with egg white, starch, and other seasonings until well blended. They are then shaped into balls by hand. These meatballs can be cooked using various methods such as steaming, braising in sauce, or boiling in soup, each method bringing out a different flavor.
Spicy麻 FishA Sichuan dish featuring fresh perch cooked with Sichuan peppercorns and chili, delivering a numbing and spicy flavor.
Stir-fried Locust Blossoms with EggsA simple and fragrant dish made by stir-frying fresh locust blossoms with eggs, resulting in a delicate and savory flavor.
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.
Clear Soup LambClear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
Braised RoosterA classic Chinese dish featuring a tender rooster braised in soy sauce, sugar, and seasonings until richly flavored and tender.
Braised Fish Head with FlatbreadA dish featuring a fish head braised in soy sauce and spices, served with flatbread soaked in the rich broth.