Weihao Mei Suancai Yu (Xiangshan Road Branch)
Sichuan cuisine · ⭐ 3.8
Entrance of Xiangshan Road Market, Jiangpu Subdistrict (next to Furong Xingsheng Convenience Store)
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 Entrance of Xiangshan Road Market, Jiangpu Subdistrict (next to Furong Xingsheng Convenience Store). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three Cannon Fish, Egg and Loofah Stir-fry, Braised Duck with Chinese Cabbage and Winter Melon.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.8
- Address: Entrance of Xiangshan Road Market, Jiangpu Subdistrict (next to Furong Xingsheng Convenience Store)
- Popular dishes: Three Cannon Fish, Egg and Loofah Stir-fry, Braised Duck with Chinese Cabbage and Winter Melon, Braised Pork with Dried Beans, Boneless Deep-Sea Lemon Grouper
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Dishes
Three Cannon FishA Sichuan dish made by stir-frying fresh fish with chili, Sichuan pepper, and garlic, delivering a spicy and numbing flavor.
Egg and Loofah Stir-fryCucumber stir-fried with eggs is a home-style dish primarily made with cucumber and eggs. Peel and slice the cucumber, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until cooked and set aside. Then stir-fry the cucumber until soft, and finally mix in the eggs to combine evenly.
Braised Duck with Chinese Cabbage and Winter MelonA savory dish featuring braised duck, Chinese cabbage, and winter melon, combining tender duck meat with fresh vegetables in a rich, aromatic sauce.
Braised Pork with Dried BeansDry bean curd braised pork is a dish made with dried beans and pork belly. Soak the beans first, blanch the pork to remove odor, then simmer together with seasonings until tender.
Boneless Deep-Sea Lemon GrouperFresh deep-sea grouper fillets, boneless and marinated in lemon juice, ginger, and garlic, then gently steamed to perfection—delicate, tender, and refreshingly tangy.
椒盐花生米椒盐花生米是一道以花生米为主要食材的菜肴，将花生米炒熟后加入椒盐调味。制作时通常先将花生米炸至酥脆，再与适量椒盐、葱姜末等调料拌匀，使味道均匀渗透。
Sichuan-Style Boiled FrogSichuan-style boiled frog is a dish primarily made with frog legs, accompanied by side ingredients such as bean sprouts and leafy greens. The frog legs are blanched or briefly fried, then stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). After the aromatics are cooked, broth or water is added and brought to a boil. Finally, the frog legs and vegetables are simmered together in the pot, and hot oil is poured over the dish to enhance the aroma.
Authentic Black Fish Sour Cabbage FishFresh black fish fillets simmered with sour cabbage, resulting in tender, flavorful fish and a rich, tangy broth.
Carp with Pickled CabbageA Sichuan dish featuring tender carp and sour cabbage, simmered in a spicy and tangy broth with chili and Sichuan peppercorns.
Black Fish Lemon FishA dish made with black fish and lemon, featuring tender fish meat and a refreshing sour-spicy flavor.