Pingtou Chongqing Roast Chicken with Black Fish Hot Pot (Xinhua Sixth Village Store)
Hot pot · ⭐ 3.8
No. 121, Xinhua 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. 121, Xinhua Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Grilled Fish, Stewed Chicken with Spices, Yin-Yang Fish 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: Hot pot
- Rating: 3.8
- Address: No. 121, Xinhua Road
- Popular dishes: Grilled Fish, Stewed Chicken with Spices, Yin-Yang Fish Hot Pot, Spicy Hot Pot Base
China trip · China travel
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Dishes
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Yin-Yang Fish Hot PotYang-Yang Fish Hot Pot is a fish-based hot pot dish, typically made by stewing carp or grass carp pieces with broth. The pot is divided into two parts: one clear soup and one spicy麻 (má) soup. Ingredients are cooked separately in each broth, creating a striking contrast. Common side dishes include tofu, vegetables, and vermicelli.
Spicy Hot Pot BaseSpicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.