城市餐厅榜单
37 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
This spacious looker, complete with a garden, has majestic rooms that meld Baroque-style furniture and art with Chinese motifs. Classic palates will relish the traditional Anhui dishes made with ingredients from the province, such as mandarin fish fermented in Anhui and braised in either soy-based or chilli sauce. The set menu includes 10-plus iconic Anhui items. Ask the sommelier about pairing your food with local craft beer or Chinese liquors.
Highly experienced when it comes to Huaiyang cuisine, Chef Hou is best known for his refined, contemporary take on traditional favourites, with an emphasis on exquisite knifework and locally sourced produce in season. The braised eight-treasure pigeon with abalone – his spin on the classic duck recipe – is a cornucopia of gourmet ingredients with a rich, luscious glaze. Private rooms come with their own balconies that afford superb views.
官网Chef Liang's career spans three decades and includes stints at famous establishments in Macau. Here, he gives Cantonese classics a makeover with condiments from his birthplace of Shunde, for instance salted kohlrabi in sautéed baby lobster with radish cake, and Chinese olive kernels in sweet and sour pork. The Cantonese barbecue is a highlight; the crispy-skin chicken with silky, juicy flesh also tends to sell out. Pre-order to avoid missing out.
官网The views of Xuanwu Lake and Mt Zijin are beautiful to behold, but the light-filled open kitchen, where the experienced chef prepares updated Huaiyang and Nanjing classics as well as seasonal dishes, also catches the eye. The crystal pork aspic boasts meaty flavour and a bouncy texture, with vinegar pearls providing mini explosions of tartness. The thinly shredded tofu in umami-laden Wensi tofu soup with crabmeat is testament to impressive knife skills.
官网The owner's father was a chef at Jiming Restaurant, an iconic Nanjing establishment. Having inherited his skill for making authentic Suzhou-style soup dumplings, she opened this no-frills shop in a residential neighbourhood in 2012. On the concise menu, the handmade soup dumplings with thin skin and juicy, mildly sweet pork filling are the main event. Regulars also opt for pork wonton soup. Closes at 2pm. Arrive early to avoid disappointment.
For almost 40 years, this small halal shop has won the hearts of locals with its well-made beef dishes. Potstickers are the must-try, seducing with crisp charred bottom, plump juicy beef filling and tempting scallion aromas. Beef wontons are little bombs bursting with meaty umami in a translucent velvety skin, served in a peppery beef broth. Other braised beef cuts and offal are also flavoursome, tender, and just the ticket with all kinds of noodles.
The owner’s grandpa used to be a street vendor selling cold jelly noodles. In 2011, when the owner opened this restaurant, he decided to uphold this legacy and put them on the menu. The fine, velvety noodles are made with three types of starch, topped with dried radish and chilli and dressed in a sauce that is sweet, sour, savoury and spicy - all at the same time. Red-braised beef rib tips boast deep flavour and the cartilage adds a lovely texture. Reservations recommended.
This unassuming-looking joint in a residential building has been in operation for over 20 years and locals are hooked on the home-style Jiangzhe dishes. With about 40 items on the menu, it's all killer, no filler. Top picks include "ruan dou" rice paddy eel served in a sizzling pot – incredible wok hei marries scallion aromas, deep umami and peppery warmth. The brine-poached pork intestine features bouncy meat on a bed of shredded tofu skin.
Founded by her mother back in the 1990s, this tiny gem continues to specialise in no-frills snacks as the current owner follows in her mother’s footsteps with all-time favourites like duck meat glass noodle soup, whose broth is slow cooked for hours to build up deep umami, while duck blood curd and duck intestine add varied textures. Glutinous rice balls in red bean soup are perfumed by sweet fermented rice. Also try soupy pork dumplings.
Trained in Huaiyang cuisine, the owner applies the same level of care to preparing his noodles. Suzhou-style noodles work magic with Nanjing-style marinated meats in his signature beef brisket and tendon noodle soup – incredibly tender meat in an umami-laden broth made fresh daily from beef bone. Alternatively, you can ask for the "dry" version tossed in sauces. The sweet and sour pork ribs are another must-try, delivering depth and sweetness.
The young chef-owner learnt his craft from his father, a renowned master in Huaiyang cuisine. At this restaurant, he flaunts solid technique, with his simple, well-made – and competitively priced – Huaiyang fare. The brine-poached pigeon has juicy, silky meat and imparts lingering umami. Check out the chef's recommendations on the blackboard, too. Certain painstakingly made dishes, such as sweet and sour "squirrel" mandarin fish, and eight treasure gourd duck, need to be pre-ordered.
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.
For over 30 years, this place has been packed with wonton soup lovers throughout the day. The room has seen better days, but regulars clearly don't consider that a deal breaker. Wontons are wrapped on the spot, cooked à la minute and jazzed up by chopped chives. It's worth paying extra to add duck blood curd, intestine or liver to your wonton soup, which goes well with flatbread in either the sweet or savoury variety.
A local chef opened this small shop in an alley to serve traditional Nanjing-style xiao long bao. With slightly thicker skin than their Shanghainese counterparts, these dumplings are depicted by a soupy pork filling that is not fully enclosed within the pleated wrapper. Try the version with local chrysanthemum leaves that impart a unique herbal fragrance; the crab roe version brimming with orange, umami-laden tomalley is also hugely popular.
This century-old halal joint always has them queuing up for its piping hot beef potstickers – perfectly shaped crescents with juicy filling and browned, crispy bases. The beef xiao long bao are plump, delicate dumplings generously stuffed with soupy, gingery beef; just be careful the scalding soup doesn't squirt out. Beef wonton soup and an array of cold appetisers are also served. Chefs working behind the glass wall provide lively entertainment.
Since the 1970s, the owner has been treating customers to iconic Nanjing-style small bites at this no-frills shop. Black rice balls, the favourite breakfast for many, comprise black sticky rice with bilberry leaves and stuffed with meat. End on a sweet note with baby taro in osmanthus sweet soup thickened by lotus root starch. Glutinous rice balls in red bean soup with wine lees, and peppery beef broth are also popular.
Back in 1983, the owner's father began selling wonton soup on a bamboo pole. Today, the same wonton soup attracts diners in droves and there's always a queue by the entrance to this place. The hand-wrapped wontons have thin skin and a generous juicy filling. Feel free to sprinkle with dried baby shrimps, pickled mustard stem and chilli oil. Scallion or bean paste flatbread makes a great companion to the dumplings. Open until 1pm; arrive early.
This restaurant comes from humble beginnings as a street hawker stall. Thanks to the unrelenting support of the city's foodies for over 30 years, it has expanded into a two-storey restaurant serving Jiangsu cooking alongside Cantonese favourites. The juicy frog's legs with duck tongues in sizzling claypot are a must – their smoky aroma is intoxicating. Some find the fragrance imparted by the stinky tofu and pork intestine pot addictive!
In the 1950s, the owner's grandparents co-founded the legendary Jiming Restaurant. He inherited the heritage soup dumpling recipe and opened his own shop in 2017. The space feels upbeat and targets a younger clientele. Soup dumplings, filled with pork or crabmeat and roe, are made to order and steamed in the typical Nanjing way – with the pleats facing down so as to retain the juices. Also try the Nanjing braised noodles, and duck blood curd glass noodle soup.
Initially a cold appetiser shop in Hongmiao District, this place moved several times before settling in the bustling city centre. The signature duck blood curd glass noodle soup comes with a choice of different duck cuts and offal. If in doubt, go for the version with a bit of everything. The duck broth is deeply flavoured, the meat moist and silky. Classic palates will also relish the roast duck with crispy skin and juicy, marinated flesh.
This much-loved, family-run noodle shop has been around since 1991. In addition to hand-made wontons, it is also famous for lao lu mian: chewy, slippery and squiggly hand-cut noodles served in a dark, soy-based broth perfumed with an array of spices. Consider ordering add-on toppings, such as braised pork intestine, pork sparerib, and soft-poached egg with runny yolk. Expect to share a table at mealtimes.
For over 20 years, this neighbourhood shop run by a husband-and-wife team has won the hearts of many with its Nanjing-style duck offal glass noodle soup. Toppings include blood curd, intestine and stuffed tofu puffs. The deluxe version also comes with duck heart and gizzard. The clear duck broth is simmered for hours to develop deep umami. It is even better when the broth is soaked up with duck fat Shaobing flatbread or paired with puffed rice crackers to add some crunch.
The owner couple opened this shop in 2012 to serve rice paddy eel noodles, a speciality from their home county of Baoying, Yangzhou. The fried version is the most popular choice: boasting velvety eel, bouncy noodles and smoky wok hei. It is served with a bowl of eel bone soup. For the soup varieties, choose between milky eel soup and clear broth topped with sautéed eel in a thick glaze. Add pork balls, pork aspic or cracklings for something extra.
Its Chinese name means "late and slow", referring to the process of growing produce on its organic farm for the good of the ecosystem. Other ingredients are sourced from sustainable farms nearby, offsetting its carbon footprint. The main menu features mostly Jiangzhe dishes, and seasonal specials written on the blackboard. The home-style braised yellow croaker is prized for its fine meat and delicious sauce, which is soaked up by rice added at the end.
For over three decades, this local darling has been serving traditional Nanjing cuisine, including painstakingly crafted recipes that are hard to come by these days. In the hand-written vintage menu, you will find classics like Sichuan pepper-scented crispy skin duck and Dun Sheng Qiao – rice paddy eel that is deboned, pounded and deep-fried, before being poached in a meat broth with dried bamboo shoot. The generous portions are ideal for sharing.
Opened in 2023, the interior is inspired by nature and splashes of green resonate with the nearby forest park. The executive chef, who hails from Yancheng, deploys his solid skills to finesse creative Huaiyang fare that highlights natural flavours. His Nanjing roast duck is steeped in a spiced soy marinade for 8 hours, before being air-dried and grilled to perfection. His deboned fish head in five-flavour sauce is equally popular.
官网Remodelled from a heritage building, Le Siècle is the fine dining spot of a luxury boutique hotel. It seduces with its contemporary take on European fare curated into set menus and à la carte choices. Diners are requested to confirm their orders ahead of time. Fluffy house-made dinner rolls are a great prelude to mains that are meticulously crafted with quality produce from around the world, such as Aussie Wagyu in the chef's original sauces.
官网This restaurant is famous for its traditional Huaiyang dishes underpinned by intricate knife work as well as precision in cooking temperatures and times – think chrysanthemum tofu, thinly shredded dried tofu with eight treasures, and sautéed hand-peeled river shrimps. The head chef, a Nanjing native, has been honing his art for over 20 years. His seafood-heavy menu is akin to a potted history of Huaiyang and Jiangsu culinary culture.
官网Perched atop a sky-scraping hotel tower, the lofty room affords stunning views of the city's skyline, complemented by blue fabric sculptures suspended from the white ceiling. The owner, a Nanjing native living in Paris, opened the restaurant in 2021 to serve refined French cooking with a modern twist in the form of a concise à la carte menu, six-course tasting menu and T-bone steak set. Save room for the millefeuille with caramel and raspberry jam.
官网This restaurant on the 50th floor of a hotel tower commands panoramic views of the city. Inspired by the water towns in Jiangnan, the decor melds ancient traditions and modern aesthetics. The large menu features a wide array of choices – mostly Huaiyang in origin, alongside some Jiangzhe classics. Signatures such as shredded dried tofu and lobster braised in chicken stock or home-style deep-fried veal show influences from other Chinese regions.
The sign may say "ramen king" but this shop is routinely packed with fans of beef potstickers – just queue at the machine to order yours, then present the ticket to collect them. These potstickers have crispy golden bottoms and a soupy filling redolent of scallion. Those in the know dip them in vinegar and chilli oil for an extra kick. The menu also includes staples typically served in halal noodle shops, such as lamb dishes and cold appetisers.
This plum blossom-themed restaurant has been serving Huaiyang classics to food-loving locals and tourists since 1983. If the extensive menu proves hard to navigate, seek advice from the knowledgeable servers. The signature brine-poached duck is infused with the aromas of the aged marinade before being deboned and sliced. It is a rare treat to see painstakingly made fried eel meat braised with pork belly and pigeon eggs on a menu.
The view of the rooftop garden from the glazed interior sets the lush green vibe. The chef adds a creative spin to French cuisine with chargrilled dishes like local turbot that is semi-dried in the ichiya-boshi tradition and then grilled and served with bearnaise laced with shrimp oil and pork crackling for extra richness. Foie gras terrine is sandwiched between wafer-thin, duck-shaped cookies and plated over caramelised apple.
This century-old mansion, decorated with wainscoting, a coffered ceiling and 1950s chairs, is located in an art community. While not a prima facie setting for a Chinese restaurant, the kitchen team of Sichuan natives cooks up authentic fare from their home province with aplomb and modern twists. Here, mapo tofu is made with tender, flavoursome diced marbled beef, as opposed to ground beef. The handmade ice jelly adds a flourish to the end of the meal.
Tucked away in an alley with a design theme, this room decorated with dried crops in woven bamboo baskets is steeped in rural charm. Even the air smells like rice cooked over a wood fire. Jiangzhe dishes are crafted with top-notch ingredients from Jiangsu and Zhejiang. ‘Clearwater’ grass carp from Kaihua County is braised in local style with chillies and shiso leaves. Wheat pancake stuffed with scallion pork filling is fried until golden and crispy.
This restaurant has moved many times since opening in 1998, but regulars always track it down. The owner-chef specialises in Huaiyang classics, especially painstaking recipes from the olden days, which he tweaks and makes his own. In the colder seasons, the sautéed crab legs with crab roe are a must, as are eight-treasure duck, and mandarin fish "lion's head" meatballs. Since they entail elaborate preparation, most items need to be pre-ordered.
Nestled in a cultural park, this restaurant has a stately presence. The chef-owner, a Jiangsu native, is classically trained in Huaiyang cooking. He excels at refined Huaiyang dishes that are influenced by other Chinese cuisines. The braised meatball is a refined version of the classic lion's head pork balls, which is tender and juicy, thanks to the perfect ratio of lean and fat meat. His braised dried abalone is also a must try.