Because the original Flower Restaurant was quite small and would fill up every day, and after Jensen Huang visited Taiwan and was covered by the media, the crowd at the original location became even more packed. So, the owner decided to open a branch on Nanjing East Road, also in the Songshan District—Flower Restaurant Nanjing.

Flower Lady Nanjing Restaurant is located on Section 5 of Nanjing East Road. It's right in the middle between Taipei Arena and Nanjing Sanmin stations, about a 6-minute walk from either stop.

The biggest feature of Flower Restaurant Nanjing is its combination of Sichuan cuisine and Taiwanese Hakka dishes, creating a unique Taiwanese-style Sichuan flavor. Additionally, the prices are very affordable, and the dishes offer excellent value for money.

Ever since Jensen Huang visited, lots of big media outlets, food bloggers, and even influencers have come to check it out. As a result, it's really hard to get a reservation at Flower Restaurant Nanjing – you usually need to book several weeks in advance.

The kitchen inside the restaurant is open-concept, and both the counter and kitchen are super clean. The staff are friendly and professional, and they know everything about the menu.

The newly opened Flower Restaurant Nanjing has a much bigger space compared to the original store. The layout is very comfortable, with bright lighting and well-placed seats, so it doesn't feel crowded at all.

The main seating options are four-person tables and larger round tables. We also have three private rooms, each with a minimum spend of 8,000 TWD dollars. They're perfect for friends or company gatherings. Since there are private rooms, even when there are many people, it won't get too noisy.

Every time we come in, the staff always seats us at the round table in the back. It's happened three times in a row now, feeling like it's basically our spot! XD

There's free hot tea available on the table to help cut grease and refresh your palate.

Scallion Oil Chicken (蔥油雞)

The Scallion Oil Chicken is made with chicken thigh meat, and the skin is really chewy and bouncy. The meat itself is cooked perfectly – soft, tender, and juicy. The scallion oil drizzled on top is very fragrant, and the dish doesn't feel greasy at all. Overall, it's a light and refreshing dish.

Spicy Minced Pork With Chives (蒼蠅頭)

We ordered this dish because we saw in the news that Jensen Huang's favorite is this one. It's also a signature dish that you must try at Flower Restaurant Nanjing.

The method is to stir-fry a generous amount of fresh Chinese chives with ground pork. This dish is slightly spicy and has a bit of that wok hei flavor. The chives taste very fresh and juicy.

Honestly, I don't really find it to have any special flavor. We only ordered it the first time, and after that, we never ordered it again.

Baked Egg with Basil (塔香烘蛋)

The baked egg tastes amazing, with a rich aroma on the outside and a smooth, tender inside that's like scrambled eggs. It has different layers from outside to inside, and you can really taste the fresh basil flavor throughout. Highly recommended—this is a must-try!

Hua Niang Grilled Ribs (花娘烤排)

The grilled ribs at Flower Restaurant Nanjing are their signature dish, and the staff always recommend it. But after trying it, we felt like it's just plain braised pork with no special flavor. The meat also felt a bit tough. Personally, I don't recommend it.

Stir-fried Chinese Cabbage with Egg Floss (蛋鬆白菜)

I highly recommend this dish. The egg floss has a slight crispy aroma, and it doesn't feel greasy at all. When paired with the cabbage, it's super tasty and smooth. This is the best stir-fried Chinese cabbage with egg floss I've ever had.

Sweet And Sour Pork Loin (糖醋里肌)

Among all the dishes, my favorite is Sweet and Sour Pork Loin. The sweet and sour sauce is really tangy because they use a lot of vinegar, which makes it a little sharp to taste. The outside is fried until crispy, and the meat inside is tender and soft. I rarely come across such a tangy sweet and sour sauce, and I absolutely love it!

The sweet and sour sauce for the Sweet and Sour Pork Loin is really rich and flavorful. When you dip it into the crispy, deep-fried outer layer, it's crunchy and aromatic. The taste is amazing!

If you need chili, you can ask the staff.

Fish-Flavored Baked Egg (魚香烘蛋)

His Fish-Flavored Baked Egg was different from what I imagined — the entire egg was soaked in sauce.

So, this dish tastes a bit like scrambled eggs, but the eggs aren't very flavorful or crispy. I personally wouldn't recommend it.

Mapo Tofu (麻婆豆腐)

The Mapo Tofu at Flower Restaurant Nanjing doesn't taste very spicy, and the numbing pepper flavor isn't too strong. It doesn't quite feel like traditional Mapo Tofu. Because it's quite mild, it's not as tempting.

Hakka-Style Stir-Fried Squid And Pork (客家小炒)

This dish is stir-fried pretty well. It has shredded pork, celery, and dried tofu. The dried tofu and pork are well stir-fried and give off a nice aroma, and when combined with the celery, it makes the overall flavor more layered.

Spiral Bun (螺絲捲)

This is a signature dish at Flower Restaurant Nanjing. The spiral bun is topped with condensed milk, giving it a slight sweetness. The exterior is deep-fried to a crispy perfection. Usually, it's served after the meal as a dessert, and it's really delicious.

Sauerkraut Belly Soup (酸菜肚片湯)

This soup is one of the must-gets. We order it every time we come, and it has a lot of pickled mustard greens in the broth, so it's very sour. It also has plenty of bamboo shoots, making it taste like a pickled mustard green and bamboo shoot soup.

Although it has some sliced pork inside, the flavor of the meat isn't very strong. They also added quite a bit of green onions, so the whole bowl of soup tastes very fresh and light.

The average price per person is only a little over 400, so it's really affordable. You can come often, just need to make a reservation in advance. It seems like Jensen Huang has been coming less recently, so future reservations should be easier to get. XD