He Zhou Chuan Tong Xiao Long Bao (San San Ba Xiang Dian)
小吃快餐 · ⭐ 3.5
Shop No. 6 (West), Lai Market, Sanqibah Lane
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 Shop No. 6 (West), Lai Market, Sanqibah Lane. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double-Flavor Steamed Dumplings, Tea Tree Mushroom Pork Bun, Crab Roe Soup 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: 小吃快餐
- Rating: 3.5
- Address: Shop No. 6 (West), Lai Market, Sanqibah Lane
- Popular dishes: Double-Flavor Steamed Dumplings, Tea Tree Mushroom Pork Bun, Crab Roe Soup Dumplings, Fresh Meat Soup Dumplings, Duck Blood and Vermicelli Soup
China trip · China travel
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Dishes
Double-Flavor Steamed DumplingsA steamed dumpling featuring two distinct fillings, typically pork and shrimp, with a delicate wrapper and rich broth inside.
Tea Tree Mushroom Pork BunTea tree mushroom pork bun is made by mixing fresh tea tree mushrooms with minced pork, wrapped in soft dough and steamed to perfection.
Crab Roe Soup DumplingsCrab Roe Soup Dumplings are a traditional delicacy made with crab roe and pork as filling, wrapped in wheat flour dough. To prepare, the crab roe and pork mixture is seasoned and encased in rolled-out dough, then steamed. The finished dumplings have thin skins with generous fillings and rich broth.
Fresh Meat Soup DumplingsSteamed pork soup buns are filled with minced pork and pork skin jelly or broth gel. The dough is made from flour and water, steamed until cooked. When eaten, the wrapper breaks to release the savory broth.
Duck Blood and Vermicelli SoupDuck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.