南京

什么时候去最好

☀️ 最佳月份:9月–10月

高/低温为月均值,💧为月均降水(2022–23,Open-Meteo);绿色=体感舒适且少雨。

到达与交通

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会籍计划覆盖

住店前先看

附近景点与去处

大报恩寺琉璃塔

宗教6.8 公里

建於15世紀的明朝寶塔

明孝陵

纪念12.9 公里

明太祖朱元璋及馬皇后合葬墓

中山陵

纪念13.8 公里

孙中山的陵墓

南京博物院

博物馆10.6 公里

位于中华人民共和国南京市的历史艺术博物馆

紫金山

自然14.8 公里

中国南京市的山

南京城墙

历史7.2 公里

始建于明朝的南京城垣防御系统

玄武湖

自然13.6 公里

中华人民共和国湖泊

南京长江大桥

地标18.9 公里

第一座由中国自主设计建造的长江大桥

鸡鸣寺

宗教12.5 公里

building in Jiming Temple, China

侵华日军南京大屠杀遇难同胞纪念馆

纪念10.9 公里

位于南京建邺区江东门的纪念馆

石头城

历史11.9 公里

南京古迹

南京夫子庙

宗教7.7 公里

Confucius temple in Nanjing

餐饮

梦度酒汇

餐厅★ Michelin¥¥¥9.6 公里

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.

品宁府 (南京丽思卡尔顿酒店)

餐厅★ Michelin¥¥10.7 公里

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

帝粤轩 (南京丽思卡尔顿酒店)

餐厅★ Michelin¥¥¥10.7 公里

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

江南灶

餐厅★ Michelin¥¥14.5 公里

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

Guang Ying Ju · Lao Zheng Xing

餐厅必比登¥¥7.0 公里

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.

捞王锅物料理(龙茗路店)

餐厅必比登¥7.3 公里

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.

Jin Ling Wang Jia Hun Tun (Jiqing Road)

餐厅必比登¥8.0 公里

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.

厚园1912店

餐厅必比登¥¥8.3 公里

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.

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