Jin Fang Yuan Restaurant
江浙菜 · ⭐ 3.6
Room 23, Building A-02, Yuding Plaza, Ruanhua Subdistrict, Software Avenue
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 Room 23, Building A-02, Yuding Plaza, Ruanhua Subdistrict, Software Avenue. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wuyu Sour Cabbage Fish, Spicy Twelve-Flavor Crawfish, Spicy Pot-Braised Cabbage.
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: 3.6
- Address: Room 23, Building A-02, Yuding Plaza, Ruanhua Subdistrict, Software Avenue
- Popular dishes: Wuyu Sour Cabbage Fish, Spicy Twelve-Flavor Crawfish, Spicy Pot-Braised Cabbage, Sichuan Boiled Pork Slices, Stir-fried greens with pork cracklings
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Dishes
Wuyu Sour Cabbage FishFresh wuyu fish slices are cooked with sour cabbage and spicy ingredients, resulting in a tender fish and tangy, spicy broth.
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Spicy Pot-Braised CabbageDry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Stir-fried greens with pork cracklingsOil渣 stir-fried greens is a home-style dish using pork lard and green vegetables. Wash and cut the greens, use pre-fried or pan-fried pork lard. Sauté the lard until fragrant, then quickly stir-fry with the greens and season.
Huaiyang Stir-FryA classic Huaiyang dish made with pork, green pepper, and carrot, stir-fried quickly with garlic for a fresh and savory taste.
Beef Tendon and Eel StewA dish featuring beef tendon and eel, slow-cooked to tender perfection with rich savory flavors.
Oyster Sauce BeefA Chinese dish made with beef stir-fried in oyster sauce, known for its rich flavor and tender texture.
Garlic Stir-Fried Water SpinachStir-fried water spinach with garlic is a dish made by quickly stir-frying washed and cut water spinach with minced garlic. After heating oil in a pan, add garlic to sizzle, then toss in the spinach until just cooked through, season and serve.
Garlic Butter LobsterGarlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.