依兰酒店 - 南京中山陵风景区南科技

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.

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.

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.

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.

快餐

快餐

快餐