希尔顿汉普顿酒店 南京仙林大学城

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.

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.

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.

Its Chinese name means "late and slow", referring to the process of growing produce on its organic farm for the good of the ecosystem. Other ingredients are sourced from sustainable farms nearby, offsetting its carbon footprint. The main menu features mostly Jiangzhe dishes, and seasonal specials written on the blackboard. The home-style braised yellow croaker is prized for its fine meat and delicious sauce, which is soaked up by rice added at the end.

Founded by her mother back in the 1990s, this tiny gem continues to specialise in no-frills snacks as the current owner follows in her mother’s footsteps with all-time favourites like duck meat glass noodle soup, whose broth is slow cooked for hours to build up deep umami, while duck blood curd and duck intestine add varied textures. Glutinous rice balls in red bean soup are perfumed by sweet fermented rice. Also try soupy pork dumplings.

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.

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.