城市餐厅榜单
17 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。
Giving onto a historical street adjacent to the moat, the palatial façade and entrance exude royal grandeur. In stark contrast, the cosy interior is decorated in modern Jiangnan style. The chef and owner, both from Yangzhou, champion a menu that crosses borders, showing Japanese, Cantonese, Zhejiang and even European influences. Standouts include the smoked tilefish uroko-yaki, and deep-fried pork ribs in fermented shrimp sauce with parmesan.
This hotel restaurant originally served Cantonese fare but later switched to Huaiyang cuisine. Just like its counterparts around the world, the well-appointed room is done out in modern Chinese style. The kitchen is helmed by a formally trained young chef, who expresses his creative take on Huaiyang traditions in his "new three heads": mugwort lion's head pork balls, pig's head terrine with finger lime and fermented sour soup with deboned fish head.
TripAdvisor 评论样本 · 4.4/5 · 100 条
香宫位于九龙香格里拉酒店，提供淮扬及粤菜，曾获米其林一星。80条评论均分4.4/5。正面评价集中于食物品质（39次）和服务（36次），烤鸭、点心及春卷备受推崇，服务团队如Jean Law、Jason等获点名表扬，氛围被赞为典雅正宗。负面反馈主要涉及部分菜品质量（9次）、性价比（8次）及服务波动（7次）。有评论指出价格高昂且部分套餐缺乏新意，但整体用餐体验仍受多数住客认可，适合追求传统中式餐饮与精致服务的旅客。
适合寻求正宗淮扬/粤菜体验及细致服务的商务或休闲旅客。
For over 20 years, this homely noodle joint tucked away in an alley has been building a loyal following for its flavoursome slow-boiled broth, handmade "jumping" noodles kneaded with a bamboo pole, and an array of toppings cooked à la minute. The blanched noodles topped with shrimps, crabmeat and roe are pricier, but worth every penny – a dash of vinegar cuts through the crab's richness and accentuates the shrimps' sweetness.
TripAdvisor 评论样本 · 4.0/5 · 80 条
该餐厅位于陶金路四楼及屋顶，主打德国菜与爵士乐氛围。食物方面，酸菜、烤肋排和香肠广受好评，但部分菜品分量偏小或口味过咸。服务整体友好，但偶有波动。环境复古且适合社交，不过光线较暗。尽管性价比存在争议，其独特的屋顶景观和现场音乐仍使其成为商务或朋友聚会的不错选择。
适合喜欢德国风味、爵士乐及屋顶景观的商务或休闲聚餐。
This no-frills home-style joint has been serving affordable Huaiyang classics for over 20 years, earning acclaim from local food lovers. The traditional lion's head meatballs are prized for their melt-in-the-mouth texture and their perfect ratio of fat to lean pork. The brine-poached goose has firm flesh and robust flavours, as well as a lovely sheen to the skin. The relaxing vibe makes it perfect for a friends' or family get-together.
This long-standing restaurant in Yangzhou enjoys a stellar reputation among foodies from near and far for its Huaiyang cuisine. It has moved many times over the decades, before settling in this nondescript alley in 2023. Home-style classics are its strong suit, such as blanched shredded dried tofu in a savoury sauce drizzled with sesame oil. The sautéed pork intestine is loaded with wok hei and the meat is tender while the sauce is mildly tart.
A quiet oasis in the bustling city centre, Shuang Dong is tucked away in a non-descript alley near the historical Dongguan Street. The restaurant is extremely popular among locals on account of the wide array of well-made Huaiyang fare and local specialities it offers. With its bold flavours and rich sauces, the stinky tofu and pork intestine in sizzling hot pot is perfect with a bowl of steamed rice. Reserve a room for more privacy.
This grand place with imposing architecture is perched on the shore of Slender West Lake, its traditional Chinese motifs evoking poetic elegance. Intricate knife skills are evident in the Yangzhou classic of shredded dried tofu dressed in sesame oil and sauces. Braised silver carp head is another crowd-pleaser (pre-order at least a day in advance). Live pipa and Chinese zither performances offer culture enthusiasts an immersive experience.
This neighbourhood noodle shop rose to fame after appearing on a TV show. Wild-caught rice paddy eel is the main event here. In the noodles in milky eel bone broth, "dry" noodles tossed in sauces, or fried noodles topped with sautéed eel in a peppery glaze, the umami is pronounced and the textures well layered. The milky broth, which takes six hours to make, is also a highlight. Sample different cuts of the deboned eel for different textures.
Unlike typical Yangzhou cuisine that is refined and delicate, Yu Cheng specialises in rustic and comforting farm-style fare. The meats cured in-house, including air-dried goose, salted duck, and sausages, are particular crowd pleasers – order a platter to sample a variety of items. Other specialities include cured pork face, braised pork with salted fish, and salted pork ribs with winter melon in claypot, which impart simple but warming flavours.
Over the 30 years it has been in business, this friendly noodle shop has fed generations of Yangzhouese with its signature noodles – either tossed in garlic soy sauce or served with assorted toppings such as shredded pork and pepper, pork and vegetables or vegetables and egg. Cooked to order, every bowl boasts exceptional wok hei and springy noodles. Eat like a local and order yours with pork kidney soup. Their handmade wontons are also popular.
This teahouse occupying the same elegant space as Shang Palace opens daily from 7:30-10am only. On the menu, traditional Huaiyang dim sum takes centre stage, its classic flavours recreated thanks to exquisite craftsmanship. Must-tries include the dim sum duo – diamond-shaped sugar sponge cake with 64 layers, and long-neck vase-shaped jade shaomai stuffed with shepherd's purse and grated ham. The steamed soup-filled dumpling is also stunning.
Legend has it that Emperor Qianlong visited the private residence of a salt trader in the 18C, naming it Quyuan, meaning "intriguing garden". Nestled in lush greenery by Lake Shouxi, it is now a teahouse that is famous for its Huaiyang fare, especially the dim sum breakfast. Try the Yangzhou wonder duo – millefeuille lard cake and emerald shaomai – and the five-gem buns. Arrive early to beat the crowds, or be ready to queue.
Next to Siwang Pavilion in the city centre, Yi Yuan has ample floor space for the biggest of banquets, and tables are plentiful – meaning customers often don't have to wait for a table. Better still, portions are generous and prices affordable. The authentic Yangzhou dim sum served at breakfast are particularly popular. Try the steamed dumplings with various fillings, and hand-shredded dried tofu dressed in shrimp roe soy sauce and sesame oil.
Thanks to its mindful design, the guesthouse restaurant fits into its lush surroundings well. The kitchen strikes a fine balance between Huaiyang traditions and creative flair. On every table you see their signature lantern-shadow fish: sliced grass carp belly is air-dried, seasoned and roasted into paper-thin translucent slivers. Their spicy-sweet taste is utterly addictive. Brine-poached squab is given a faint mala seasoning with Sichuan pepper.
This secluded place with its own miniature Jiangnan garden and water features exudes a serene, otherworldly feel. The menu is short but sweet, presenting all-time Huaiyang favourites alongside contemporary creations. Intoxicatingly aromatic Huadiao drunken crab is loaded with buttery roe and tomalley. The rice paddy eel sautéed tableside and simply seasoned with ground pepper and soy sauce is big on flavours. A tailor-made menu is available on request.
A former factory has been converted into an elegant restaurant complete with a floating pavilion and a boat on a pond. In the dining room, the open kitchen takes centre stage with lavish food displays – free range chicken soup in claypots, handmade ‘three dice’ buns, ‘lion head’ meatballs simmered in stock… Don’t miss their assorted sustainable braised river fish in a peppery fish broth. Brine-marinated goose with offal reveals lovely textures.
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.
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