Yipu Handmade Matured Beef Thick Pancake (Xinchengshi Plaza Branch)
日料 · ⭐ 4.2
Unit B1-152, Basement Level 1, Phase II, New City Plaza, No. 100, Caocaomen Street
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 Unit B1-152, Basement Level 1, Phase II, New City Plaza, No. 100, Caocaomen Street. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wuchang Rice, Hand-Beaten Matured Beef Thick Pancake, Sterile Egg.
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: 日料
- Rating: 4.2
- Address: Unit B1-152, Basement Level 1, Phase II, New City Plaza, No. 100, Caocaomen Street
- Popular dishes: Wuchang Rice, Hand-Beaten Matured Beef Thick Pancake, Sterile Egg, Cherry Blossom Black Tiger Shrimp Meatball, Hot Spring Egg
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Dishes
Wuchang RiceWuchang rice, made from high-quality rice grown in the Wuchang region and finely processed. It has a glossy appearance, soft and sticky texture when cooked, and a rich aroma. To prepare, simply rinse the rice, add an appropriate amount of water, and cook until ready to enjoy.
Hand-Beaten Matured Beef Thick PancakeHand-beaten matured beef thick pancake features tender, marinated beef and a rich, savory flavor in a hearty wrap.
Sterile EggSterile eggs are specially processed eggs, primarily made from eggs, using high-temperature sterilization and filtration to remove bacteria and ensure safety. No additional ingredients are added during production to preserve the original flavor.
Cherry Blossom Black Tiger Shrimp MeatballCherry blossom black tiger shrimp meatball is a dish made with black tiger shrimp and pork. The meatball is coated in a thin layer of batter and fried until golden. It has a tender texture and a subtle cherry blossom aroma.
Hot Spring EggA温泉蛋 (onsen tamago) is a Japanese dish made primarily from eggs. Its distinctive feature is the slow cooking of eggs using the heat from hot springs, typically maintained at 60–70°C for about 30–40 minutes. This method results in a custard-like yolk that is set but still soft, with a silky texture and unique flavor.
Chaoshan Satay Curry Fish BallsA fusion dish from Chaozhou, featuring fish balls simmered in a rich blend of satay and curry sauce, offering a savory and aromatic experience.
Iron Plate Chicken CutletFresh chicken breast marinated and grilled on a hot iron plate with vegetables, creating a savory and aromatic dish.
Sunshine Tomato Velvet Cream Beef Thick PieTender beef slices with fresh tomato strands and velvety cream sauce on a thick, crispy crust—deliciously balanced and rich.
Snow Mountain Cheese Beef Thick PieA thick, crispy pie layered with tender beef and rich cheese, baked to golden perfection. Crispy outside, juicy inside, with melty cheese pull.
Eel Avocado Beef Thick PancakeEel avocado beef thick pancake is a thick pancake made with eel, avocado, and beef, pan-fried. It has a rich texture and combines the flavors of seafood, fruit, and meat.