薰衣草酒店· 南京东林路中采物流园

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.

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.

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.

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.

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.

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.