Step into Nanjing Bistro, and you'll be greeted by a menu that reads like a love letter to bold, unapologetic Chinese flavors. It’s not just a meal—it’s a spice-laden journey across provinces and palates.
Start with the appetizers, where the Steamed Chicken with Chili Sauce delivers a silky, savory kick, while the Beef and Beef Tripe in Chili Sauce balances texture and heat in all the right ways. Craving a regional punch? The Wuhan Style Duck Neck is a daring delight, and the Spicy Wontons come bathed in rich, aromatic chili oil.
Then there’s the showstopper: the Build Your Own Pot selection. Whether you opt for the dry heat of the Spicy Dry Hot Pot or the luscious depth of the Boiled Duck Blood Pot, this is where your spice tolerance meets its flavorful match.
The Chef Recommendations are a must. The Numb & Spicy Diced Chicken crackles with Sichuan peppercorn magic, while the Beef Brisket in Sour Soup brings a tangy, heartwarming twist. If you’re adventurous, the Dry Pot Style Pork Intestine is a hidden gem—crispy, spicy, and addictively umami.
In the meat categories, classics shine. Kung Pao Chicken lands with a perfect balance of sweet heat and crunch. Pork lovers will swoon over the Twice Cooked Pork and the fiery Spicy Village Shredded Pork. Beef options are equally compelling—especially the Szechuan Beef and the ultra-tender Sliced Beef in Pepper Broth.
Seafood gets its spotlight too: the Szechuan Style Fish in Spicy Broth is a tongue-tingling star, and the Fish with Duojiao Pepper layers chili heat with freshness. Even vegetables here are elevated, from the comforting Ma Po Tofu to the crisp Stir Fried Shanghai Cabbage.