Before leaving Nantong, I made a special trip to 🐡
Honestly? Kind of ridiculous.
Most people pack local specialties before they leave.
Me? I detoured for a full meal on the way to the airport.
📍 Maoshanchong Private Kitchen (Luhong Town Branch)
Building 2, Area 2–5, Luhong Town, Chongchuan District, Nantong, Jiangsu Province, China
The reason was simple: they serve pufferfish 🐡 — and I had never tried it before.
The moment I sat down, I was shocked — there was no menu.
Everything was written on a blackboard: dish names + prices. Simple and straightforward.
Even more interesting: if you like and save the restaurant on the app, you get a free side dish. One per phone.
Honestly… with marketing like that, how could it not be popular? 😂
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1️⃣ The side dishes were more surprising than the mains?
🥢 Pig Head Meat 🌟🌟🌟
We chose the snout portion. It looked fatty, but it wasn’t greasy at all. Slightly crunchy, topped with crushed sunflower seeds that added a subtle nutty aroma. Better than I expected.
🦢 Salted Goose 🌟🌟🌟
Solid and reliable. Savory and lightly salty, with good texture.Definitely a “high-quality protein” option — gym people would probably love this.
🌶️ Chili Oil Pork Liver (MVP of the sides) 🌟🌟🌟🌟
This completely changed my perception of pork liver. Usually it’s soft — but this one was crispy and slightly bouncy! The chili oil seasoning was perfectly balanced. For a side dish to be this memorable? Not easy.
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2️⃣ M9 Wagyu Sukiyaki 🌟🌟
Part of a set menu. Let me start with the conclusion: The beef is great quality — but this is NOT Japanese-style sukiyaki.
No raw egg for dipping.
No searing the beef first.
It’s more like a soy-sauce-based hot pot.
If you’ve had sukiyaki in Japan, you’ll immediately feel like they’re two different species.
That said — It’s reasonably priced. The wagyu portion is generous, with beautiful marbling and melt-in-your-mouth texture.
If you treat it as a “premium beef hot pot,” it’s worth it.
Just don’t go in expecting authentic sukiyaki.
The set also includes a giant meat bun.
It’s huge — about the size of a palm.
But the dough is thick and the filling isn’t that much.
Perfect for two people to share, but hardcore meat lovers might feel slightly disappointed.
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3️⃣ Pufferfish: This alone made the trip worth it 🐡 ¥68 🌟🌟🌟🌟
About 350g per fish, braised style.
The skin has tiny fine bones, so you have to eat it whole.
I was honestly a little nervous about the first bite (pufferfish has quite the reputation).
But the flesh? Incredibly tender.
The kind of delicate texture you simply don’t get from regular fish.
The braising sauce was savory and slightly salty — absolutely perfect with white rice.
This dish alone made the detour worth it.
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4️⃣ Drunken Crab (Jiangnan-style delicacy) 🦀 ¥50 🌟🌟🌟
About 150g female crab.
Supposedly marinated in 15-year-aged Huadiao wine with dried tangerine peel. The wine aroma is strong and distinctive.
But honestly — if you’re not from the Jiangnan region, you might feel there isn’t much meat.
This dish is about flavor and crab roe, not volume.
Those who understand it will love it. Those who don’t might wonder: “What exactly am I eating?”
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📖 Final Thoughts
💰 Around RMB 70+ per person.
Most recommended:
✔ Pufferfish
✔ Chili Oil Pork Liver
✔ Pig Head Meat
✔ Drunken Crab (depends on your taste)
It’s not a fancy fine-dining restaurant.
But the service is warm, and the manager enthusiastically introduces the dishes — without being overwhelming (even introverts will feel comfortable).
If you’re visiting Nantong and want to try something special — especially pufferfish — this place is worth checking out. 🐡
During my visit to Nantong, this detour to Maoshanchong Private Kitchen became an unforgettable culinary adventure, especially for its famed pufferfish dish. What struck me immediately was the absence of a traditional menu; instead, dishes and prices were simply chalked on a blackboard, giving the place a charming and unpretentious vibe. One thing I noticed that really enhanced the experience was the opportunity to get a complimentary side dish just by liking and saving the restaurant on the app—a clever marketing touch that also made me eager to explore the side dishes. The pig head meat, with its crunchy texture and nutty sunflower seed topping, surprised me with its balance, while the salted goose offered a savory treat that reminded me of high-protein delights favored by fitness enthusiasts. The standout was undoubtedly the chili oil pork liver—crispy and bouncy, a departure from the typical softness of pork liver dishes I've tried before, perfectly seasoned with just the right hint of chili. It completely changed my perception of how diverse pork liver dishes can be. The pufferfish itself was a revelation; despite the dish’s daunting reputation, the tender flesh and flavorful braising sauce melted perfectly with white rice. Knowing that the dish required eating around tiny fine bones didn’t diminish the utmost satisfaction from each bite. This was definitely the highlight of my meal, justifying the special trip. As for the M9 Wagyu Sukiyaki, it differed from the traditional Japanese sukiyaki I’m familiar with, leaning more toward a soy-based hot pot—still worth trying for the quality of the beef and the generous portion, paired with a giant meat bun ideal for sharing. The Jiangnan-style drunken crab was an acquired taste, rich in wine aroma and roe, but definitely something to try if you appreciate regional delicacies. Overall, Maoshanchong Private Kitchen is a great spot if you want to explore authentic local flavors in Nantong without the fuss of a fine-dining atmosphere. The warm service and chef’s enthusiasm enhance the visit, making it perfect for travelers eager to try pufferfish and traditional Jiangsu dishes before heading out of town.