Yi Pin Yuan Sichuan Cuisine (Third Branch, Xiuhua Lane)
Sichuan cuisine · ⭐ 3.7
No. 8-9 Xiuhua Lane, No. 118
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 No. 8-9 Xiuhua Lane, No. 118. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rural Big Pot Rice Crackers, Stove Pot Chicken, Tripe and Lung Stew.
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: 3.7
- Address: No. 8-9 Xiuhua Lane, No. 118
- Popular dishes: Rural Big Pot Rice Crackers, Stove Pot Chicken, Tripe and Lung Stew, Sour Cabbage Fish
China trip · China travel
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Dishes
Rural Big Pot Rice CrackersFarmhouse pot stickers are made from rice, fried or baked until crispy. Typically stir-fried with vegetables, meat, or tofu such as green peppers, shredded pork, and tofu, seasoned to taste.
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
Tripe and Lung StewA traditional Chinese dish made with pork stomach and lungs, simmered slowly with spices to create a rich, savory flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.