Ge Wei Xuan (Jianye Joy City Branch)
Cantonese cuisine · ⭐ 4.2
4th Floor, Jianye Wuyue Plaza, Yanshan Road, Mozhouhu 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 4th Floor, Jianye Wuyue Plaza, Yanshan Road, Mozhouhu Subdistrict. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Glacier Eggplant, Artisanal Yellow Croaker, Artisan Fresh Shrimp Squid Cake.
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: Cantonese cuisine
- Rating: 4.2
- Address: 4th Floor, Jianye Wuyue Plaza, Yanshan Road, Mozhouhu Subdistrict
- Popular dishes: Glacier Eggplant, Artisanal Yellow Croaker, Artisan Fresh Shrimp Squid Cake, Dry-Heated Seafood Vermicelli Pot, Dry-Fried Beef Rice Noodles
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Dishes
Glacier EggplantGlacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
Artisanal Yellow CroakerFresh yellow croaker delicately steamed to preserve its natural flavor, served with ginger, scallions, and a touch of cooking wine for a tender and nutritious dish.
Artisan Fresh Shrimp Squid CakeFresh shrimp and squid meat are hand-mixed, shaped into cakes, and pan-fried until golden—crispy outside, tender inside.
Dry-Heated Seafood Vermicelli PotDry-braised seafood vermicelli stew features fresh shrimp, squid, mussels, and soaked vermicelli, seasoned with ginger and scallions, slowly simmered until the broth thickens and the seafood flavor infuses the noodles.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Signature Claypot Rice with Preserved MeatsSignature腊味煲仔饭 features fragrant rice topped with cured sausages and meats, slowly cooked with water to absorb rich flavors and form crispy rice crust. Serve with soy sauce and green onions.
Pan-Seared Fish Head and Pork Rib StewA savory dish featuring fish head and pork ribs pan-seared and slow-braised in a rich sauce, delivering tender meat and deep flavor.
Taro and Pumpkin StewA comforting stew made with taro and pumpkin, slow-cooked to a soft, sweet consistency.
Premium PigeonGolden Roast Pigeon is a dish featuring young pigeons, marinated and then fried or roasted to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger enhance the flavor.
Steamed Chicken Feet with Golden SauceA classic Cantonese dish made by steaming chicken feet with ginger, scallions, and garlic, resulting in tender, flavorful bites.
Lemongrass Steamed Spare RibsLemongrass steamed spare ribs are made with pork ribs, lemongrass, ginger, and garlic, quickly cooked using the 'zhe zhe' pot technique. The ribs are marinated, then stir-fried at high heat before being simmered with lemongrass and seasonings, resulting in tender, juicy meat with rich aroma.
鹿儿岛虾球Fresh shrimp balls from Kagoshima, lightly battered and deep-fried to golden crispness, served with sweet chili or garlic sauce.