Mercure Yangzhou Dongguan Street

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.

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.

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.

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.

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.

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.