Tracked on 1 list across 1 authority.
Now run by the third-generation owner, this family business opened its doors in 1959. The decor is no great shakes, but authentic old-time Nanjing flavours, generous portions and wallet-friendly prices have won it acclaim. Be sure to try their hand-made egg-coated beef potstickers – juicy, aromatic and nicely caramelised, they are a must! The white silver carp head soup in claypot with tofu and wood ear fungus boasts contrasting textures.
Xin Fang Yuan appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
