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Niushou Mountain Food Market

家常菜 · ⭐ 4.6

No. 18 Ningdan Avenue (near East Entrance and Coach Parking Lot)

Dishes

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  Nanjing Old-Sauce Roast Duck

  Nanjing old-brine roasted duck is made from duck, marinated and air-dried before roasting. The skin is crispy, the meat tender, with a unique flavor. It's marinated and simmered in aged brine to absorb rich flavors.
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  Four-Flavor Platter

  A Chinese cold dish featuring four distinct flavors—spicy, sweet-sour, savory, and aromatic—typically including jellyfish, pickled lotus root, braised beef, and spicy chicken strips.
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  Soft Tofu Pudding

  Soft tofu pudding made from fresh soybeans, with a delicate texture and mild flavor, often served with soy sauce, sesame oil, and green onions.
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  Beaten Lemon Tea

  Bursting Lemon Tea is a beverage made primarily from fresh lemons and premium tea leaves. The lemons are sliced and thoroughly squeezed to release their vibrant acidity and aroma, then mixed with brewed tea and served chilled with ice cubes.
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  Osmanthus Lotus Root Delight

  A delicate sweet dish made from lotus root and osmanthus syrup, slow-cooked to perfection for a fragrant and tender texture.
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  Pan-Fried Thumb Buns

  A small dumpling made with pork filling, shaped like a thumb and pan-fried until golden and crispy on the bottom.
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  Nanjing Smoked Fish

  A traditional Suzhou dish made with carp or grass carp, marinated, deep-fried, and simmered in a sweet-savory sauce. It has a glossy red color and tender texture.
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  Alluring Red Soup Fish Head

  A flavorful fish head dish simmered in a rich red broth with spices, known for its bold aroma and spicy taste.
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  Nanjing Old Brine Salted Duck

  Nanjing old brine salted duck is a traditional dish made from fresh ducks, seasoned, boiled, and braised. The duck is marinated with salt, spices, and seasonings, then slowly cooked in aged brine to absorb rich flavors, resulting in tender, flavorful meat.
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  Fish Head and Yam Noodles

  A hearty dish featuring fish head and yam stewed together, served with hand-cut noodles for a rich, satisfying meal.
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  Duck Blood and Vermicelli Soup

  Duck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.

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