Jiangnan China: Zhenjiang on the bank of the Yangtze

Google_Gourmet · March 16, 2026, 6:49am

A wet chilly first morning on the bank of the mighty Yangtze River. This river is called LONG RIVER in Chinese. Rightfully so, as the YANGTZE is China’s lengthiest river and the world’s 3rd longest.

Our room has a lovely view of the river. (Through the rain, fog and smog)

The inclement weather made breakfast in the hotel an easy decision.

The comfortable restaurant offered an eclectic mix of East and West. Made to Order stations readily whipped up omelets, fresh noodles, crepes and more.

After 5 days of GREAT Yangzhou breakfast foods, I leaned more towards the western offerings.

My wife stayed local, which I gladly shared.

A lovely server made the rounds with fresh steamed Xiu Long Baos.

Yes, Please!

RICE NOODLES with PORK BLOOD, GLUTEN PUFFS and WONTON
A regional specialty.

Some cut fruit for health. With some pastries on the side for me. DURIAN MOCHI BALL and CRYSTAL PORK for my wife.

We’re here for 4 days, will surely hit the buffet at least one more time, depending on the weather.

Back to our room to wait out the weather. Maybe soak in the tub and watch the rain. And plan for dinner, of course.

Google_Gourmet · March 16, 2026, 11:39pm

PUFFER FISH (FUGU) - that’s What’s for Dinner

Puffer fish is a major food here on the Yangtze River, many restaurants proudly offer the fish. YONGAN FISH VILLA is purportedly one of the best. We arrived early, and were seated at a great table on the second level.

So many dishes we wanted on their QR CODE menu!! We finally made our selections and hit “send”. Our server promptly brought our order receipt to confirm our order.

She then urged us to delete a few items, as we had ordered way too much food for us two. No Running up the Check at this establishment. We reluctantly trimmed 3 items off our order, then the hits started rolling in.

FISH BALLS with NOODLES, LOOFAH and TOMATO
Always good to start an Asian meal with some soup. Good Fishballs, loved the Loofah.

CLAMS MARINATED
Tiny bivalves marinated in a sweet’ish sauce with a vinegar tang.

Loved the baby Cuttlefish.

SHRIMP ROE WINTER BAMBOO SCALLION OIL
A lighter alternative to the usual wheat noodles.

The Star of the Show:

ZHENJIANG PADDY GRASS ROASTED PUFFER FISH

Two small Puffers baked in a Claypot.

SEABASS with GARLIC CLAYPOT
Meaty, Flaky and Garlicky.

Our server was absolutely right. We couldn’t finish everything, left half the clams on the table. We assured her the clams were fine, our eyes were just bigger than our stomachs.

Nevertheless, she insisted on deleting the charge, over our protestations.

This restaurant was all we want in an eatery. Good variety, friendly efficient service, reasonable pricing, clean comfortable ambiance.

Wife wants to come back so we can sample more of the menu. I’m in.

klyeoh · March 17, 2026, 6:30am

I’d like to know which were the three items you reluctantly crossed off your initial order.

Google_Gourmet · March 17, 2026, 6:53am

There was a braised Black Fish she wanted. Had to cross off the Pork Liver as well. Also a simple Soy Sauce Egg Fried Rice.

There were a few more seafood, Veggies and Offal dishes that we wanted. The five items we did have were fresh, good quality and well cooked.

klyeoh · March 17, 2026, 7:12am

Pork liver sounds good, I love it soy-braised & caramelised.

Google_Gourmet · March 17, 2026, 7:35am

@klyeoh

Can you read Chinese script? This was our order before our server brought us back from the FOMO abyss.

Some items on our WANTED List:

Google_Gourmet · March 17, 2026, 7:49am

More drool worthy stuff. Very AFFORDABLE prices for an upscale venue with great soft and hard product.

klyeoh · March 17, 2026, 7:52am

I’d probably have gone for more meat (non-seafood) items. But they all look good.

Google_Gourmet · March 17, 2026, 8:21am

We had a short window between rains this morning to do some food gazing and grazing.

Fresh HOM DAN SHUMAI with an entire salted duck egg yolk. So good.

This cart’s Pork Cutlet on a Stick was so good hot off the burner.

Good appe-teasers for the ZHENJIANG POT LID NOODLES to follow.

klyeoh · March 17, 2026, 8:48am

Ah, the Big Breakfast, Zhenjiang-style!

Coincidentally, I just had some amazing soy-braised chicken feet (Chiuchow-style) for breakfast last Saturday here in George Town during a weekly walk through the city with friends.

medgirl · March 17, 2026, 10:34am

‘Chinamaxxing’ is a new trend on social media - in my opinion you are the true practitioners of it!

Saregama · March 17, 2026, 4:58pm

Your hotel buffets are amazing. And love the tub and the glass wall to look out!

Google_Gourmet · March 17, 2026, 10:36pm

COLD and WET OUT last night. Stayed in for Happy Hour.

Pig Ears, Smoked Duck Breast, Cured Goose, Shanghai Shrimp, Mortadella……

Looks like the rain is abating this morning. Ready to head out for some more local eats.

Google_Gourmet · March 17, 2026, 11:38pm

ZHENJIANG POT LID NOODLES

A wooden FIR lid is boiled with the noodles. Ostensibly to prevent boil overs, and to impart a unique Zhenjiang flavor.

Not exactly a Hidden Gem, but most definitely a true Hole in the Wall.

I’m guessing someone’s apartment converted to a very popular local breakfast joint. Open from 6am to 2pm, earlier if they sell out.

That diced Daikon condiment is the bomb. Wonderful balance of tang, crunch and heat. Bottle of Zhenjiang Vinegar, of course.

The Noodles. Bounce and chew perfection.

PORK KIDNEY and EEL
Eating a bit of offal and eel so far this trip. By choice.

LIONS HEAD MEATBALL
Soft and unctuous.

Most of our fellow noodle slurpers appear to be fairly local. The staff seemed to be tickled that we were Foreigners and pleased that we came to enjoy their food. Fun and delicious.