Xintu Xuan · Tea Garden Banquet
特色菜 · ⭐ 3.8
No. 168-12 Leshan 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. 168-12 Leshan Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bamboo Shoot and Lily Bulb Stir-fried with Morel Mushrooms, Ancient Method Steamed Guilin Fishlets, Cream Custard Pastry.
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: 3.8
- Address: No. 168-12 Leshan Road
- Popular dishes: Bamboo Shoot and Lily Bulb Stir-fried with Morel Mushrooms, Ancient Method Steamed Guilin Fishlets, Cream Custard Pastry, Crispy Australian Beef Tenderloin, Glass-braised Pigeon
China trip · China travel
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Dishes
Bamboo Shoot and Lily Bulb Stir-fried with Morel MushroomsA refined vegetarian dish featuring bamboo shoots, lily bulbs, and morel mushrooms, gently stir-fried to preserve their natural flavors and textures.
Ancient Method Steamed Guilin FishletsFresh Guilin fishlets steamed using traditional methods, preserving delicate texture and natural flavor with minimal seasoning.
Cream Custard PastryCream custard pastry is a dessert with a flour-based skin and filling made primarily from eggs, milk, sugar, and butter. The dough is rolled into a circle, filled with custard, sealed, then baked until golden brown.
Crispy Australian Beef TenderloinAustralian beef tenderloin marinated and slow-cooked to perfection, then seared for a crispy exterior and tender interior.
Glass-braised PigeonGlass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Mustard-flavored Prawn Blossom BallsFresh shrimp balls coated in egg and starch, deep-fried and served with a mustard sauce for a savory, aromatic dish.
Steamed Crab in WineSteamed crab is a cold dish made from fresh crabs marinated in a brine of yellow wine, soy sauce, sugar, ginger slices, and scallions for several hours to absorb the flavors.
Braised Pork in Shao Sauce with Wine AromaBao sauce wine-flavored pork is a delicacy made primarily with fatty pork belly, enhanced with ingredients such as abalone sauce and Huangjiu (rice wine). The pork belly is first pan-fried and then braised, absorbing the rich umami of the abalone sauce and the aromatic depth of the Huangjiu, resulting in a uniquely flavorful dish.
Black Truffle Fish Head StewFresh fish head stewed with black truffle in rich broth, resulting in tender meat and aromatic flavor.