Yangzi River Congress Hotel - Wen Tao Ge
江浙菜 · ⭐ 4.8
Binjiang Avenue No. 299, Yangtze International Conference Center Hotel, 3rd Floor
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 Binjiang Avenue No. 299, Yangtze International Conference Center Hotel, 3rd Floor. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Eight Treasure Gourd Duck, Classic Scallion-Braised Sea Cucumber, Peanut Palace Shrimp Balls.
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: 4.8
- Address: Binjiang Avenue No. 299, Yangtze International Conference Center Hotel, 3rd Floor
- Popular dishes: Eight Treasure Gourd Duck, Classic Scallion-Braised Sea Cucumber, Peanut Palace Shrimp Balls, General's Braised Pork Belly, Crispy Beef in Jiangnan Style
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Dishes
Eight Treasure Gourd DuckA classic Chinese dish featuring a deboned duck stuffed with eight ingredients like glutinous rice, lotus seeds, red dates, and chestnuts, then steamed in a gourd shape for rich flavor and aroma.
Classic Scallion-Braised Sea CucumberOld-style scallion-braised sea cucumber is a dish featuring rehydrated sea cucumber and scallions. After soaking, the sea cucumber is stewed with sliced scallions in broth, soy sauce, and cooking wine, absorbing rich flavors and becoming tender with a strong scallion aroma.
Peanut Palace Shrimp BallsPeanut Kung Pao Shrimp Balls is an innovative dish featuring tender shrimp meat as the main ingredient, skillfully combined with a mix of crushed nuts such as walnuts and almonds to enhance texture complexity. The seasoned shrimp is shaped into balls and quickly stir-fried with sautéed nuts and a specially prepared Kung Pao sauce, allowing the balls to fully absorb the flavorful sauce and achieve an appealing color and aroma.
General's Braised Pork BellyA rich and savory dish made by slow-cooking pork belly with soy sauce, sugar, and wine until tender and glossy.
Crispy Beef in Jiangnan StyleTender beef slices marinated and deep-fried to a crispy finish, served with a signature sauce for a rich flavor experience.
Boston Lobster with Rice CakeBoston lobster and rice cake simmered together in a savory sauce, creating a rich and satisfying dish.
Huai'an Stir-fried Soft EelA classic Su cuisine dish made with fresh eel, stir-fried quickly with ginger and scallions for a tender, savory flavor.
Braised Huaiyang MeatballsClear stewed Huaiyang lion's head is a traditional Huaiyang dish made primarily with pork belly, combined with ingredients such as scallions, ginger, and eggs. The pork belly is cut into small pieces, mixed with seasonings to form large meatballs, then slowly stewed in clear broth for several hours until the meatballs are tender and the soup is rich and flavorful.
Shrimp Roe Yangchun NoodlesShrimp roe yangchun noodles are made with fine noodles, mixed with shrimp roe, scallions, and lard. After cooking, the noodles are drained, then combined with shrimp roe, scallions, a small amount of lard, and either hot broth poured over or eaten directly as a拌 dish.
Chicken Broth and Scallion Large White FishFresh large white fish steamed with chicken broth and scallions, resulting in tender flesh and aromatic flavor.