Yongfeng Commune (Yumin Garden Branch)
其他美食 · ⭐ 3.5
No. 119, Building 59, No. 22, Longtai Road
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. 119, Building 59, No. 22, Longtai Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stove Pot Chicken, Pork Tripe Soup with Garlic, Spicy Cauliflower in Hot Pot.
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: 其他美食
- Rating: 3.5
- Address: No. 119, Building 59, No. 22, Longtai Road
- Popular dishes: Stove Pot Chicken, Pork Tripe Soup with Garlic, Spicy Cauliflower in Hot Pot, Goose Four Parts
China trip · China travel
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Dishes
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.
Pork Tripe Soup with GarlicA nourishing soup made from pork tripe and garlic, simmered slowly to bring out rich flavors and health benefits.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Goose Four PartsA traditional Chinese dish made from four parts of a goose—typically wings, feet, gizzard, and liver—slow-cooked or braised to create a rich, savory flavor.