Hampton by Hilton Nanjing Confucius Temple

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.

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 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.

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 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!

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.