Jishixing Le Private Kitchen · Garden Restaurant
特色菜 · ⭐ 4.4
No. 88, Jianshe Village, Shangshe Road, Shecun Community, Dongshan Subdistrict
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 No. 88, Jianshe Village, Shangshe Road, Shecun Community, Dongshan Subdistrict. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Country Small Mixed Fish, Huizhou Stinky Crawfish, Premium Pig Kidney Stir-fry.
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: 特色菜
- Rating: 4.4
- Address: No. 88, Jianshe Village, Shangshe Road, Shecun Community, Dongshan Subdistrict
- Popular dishes: Country Small Mixed Fish, Huizhou Stinky Crawfish, Premium Pig Kidney Stir-fry, Pickled Cabbage with Chicken Offal, Beef Dumplings
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Dishes
Country Small Mixed FishA home-style dish made with various small freshwater fish, simmered or braised with ginger, garlic, and chili for a rich, savory flavor.
Huizhou Stinky CrawfishHuizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
Premium Pig Kidney Stir-fryA premium dish made with pig kidney, stir-fried quickly with vegetables for a tender and flavorful experience.
Pickled Cabbage with Chicken OffalA spicy and tangy dish made by stir-frying chicken offal with pickled vegetables, popular in Sichuan cuisine.
Beef DumplingsBeef potstickers are made with a dough wrapper filled with minced beef, shaped into a crescent form, and pan-fried until the bottom is golden and crispy while the top remains soft. During preparation, seasonings such as scallions and ginger are typically added, and a small amount of water is introduced during frying to steam the filling until fully cooked.
Stewed Shrimp and Tofu in Stone PotA dish made with fresh shrimp and soft tofu, slowly stewed in a stone pot. The shrimp is tender, the tofu absorbs the rich broth, and the dish is both nutritious and flavorful.
Chrysanthemum Leaf Fish Ball SoupA delicate soup made with fish balls and chrysanthemum leaves, gently simmered to bring out a fresh, savory flavor.
Sour Pork Tripe SoupSour soup with pork stomach is a dish made primarily from pork stomach, cooked with fermented vegetables, chili, ginger slices, and other seasonings. After cleaning and blanching, the pork stomach is stewed with fermented vegetables to become tender and flavorful, with a rich sour aroma.
Braised Chicken with MushroomsA traditional Chinese dish made by braising free-range chicken with mushrooms, resulting in tender meat and rich, savory flavor.
Fish Head SoupFish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.