Duck Blood and Vermicelli Soup(鸭血粉丝汤): Duck blood and vermicelli soup is a traditional dish in Nanjing and an representative of Jinling cuisine. Adding with intestines, liver, frozen blood and some other organs of duck. Then cook it with vermicelli, tofu and shrimp to achieve a high nutritional value. This dish hold the status of a Nanjing favorite, while some cooks add 20 different Chinese herbs in the soup, believing that their ingredients was helpful for blood circulation, toxins removal of the body, and maintenance of one’s health and beauty. It is a must-try Nanjing food during your China trip.

Salted Duck(盐水鸭): In the area of Nanjing, the duck-made dishes has a pedigree going back to thousands of years ago. Different cooking ways to duck have been recorded since Tang Dynasty. Salted duck is one of the common ways of that series, and also the popular one on the table of every family in Nanjing. The duck needs to be pickled for couple hours after it has been treated basic cleaning. Then steam it with ginger, onion and seasoning or other tradition condiments, serving as a cold dish at the end.

Taro with Osmanthus Syrup(桂花糖芋苗): It’s one of the most famous Chinese dessert in Nanjing. Adding taro and special-made osmanthus syrup, it is quite a street food and reputed to be the real taste of Nanjing. The Chinese medicine believes that taro is free of irritation to human body, and indeed it’s rich in vitamins and minerals. To have it accompanied with osamanthus syrup that tastes sweet, will be more acceptable for people.

Rice Wine Red Bean Glutinous Rice Balls(酒酿赤豆元宵): A cherished dessert in Nanjing, this treat combines tender, chewy glutinous rice balls with aromatic rice wine and velvety red bean soup. The red beans are slow-cooked until they become irresistibly soft, blending seamlessly with the springy texture of the rice balls. The subtle fragrance of rice wine, interwoven with the delicate sweetness of osmanthus, creates a well-balanced dessert that is smooth, comforting, and gently sweet without being overwhelming.

Nanjing Braised “Shengqiao”(南京炖生敲): A standout in Jinling cuisine, Nanjing’s Braised “Shengqiao” is celebrated for its distinctive preparation and deep, umami-rich flavor. Fresh eels are deboned and tenderized by carefully pounding them with a wooden mallet—a technique that gives the dish its name, “Shengqiao” (literally “raw pounding”). The eel is then deep-fried to a crisp before being braised with pork belly, garlic, and bamboo shoots. This slow-cooking method allows the flavors to infuse deeply, resulting in a dish with a thick, savory sauce and melt-in-your-mouth tenderness.

Meiren Gan (Stir- fried Duck Pancreas 美人肝): A refined specialty of Nanjing, Meiren Gan features duck pancreas and shredded chicken breast, offering a contrast of crispness and tenderness. The ingredients are first marinated in rice wine and egg whites, then stir-fried quickly with scallions and ginger to retain their freshness and enhance their natural flavors. With its vibrant presentation and unique texture, this dish highlights the delicate and skillful techniques of Nanjing cuisine.

Nanjing Assorted Tofu Pudding(南京什锦豆腐): A well-known China street food in Nanjing, this dish consists of silky tofu pudding served with an array of flavorful toppings. Locally known as “Dou Bu Lao,” which translates to tofu pudding in the Nanjing dialect, it is characterized by its smooth, melt-in-the-mouth texture. The Chinese dish is enhanced with a combination of shrimp, pickled mustard, wood ear mushrooms, scallions, and a selection of seasonings such as chili oil and sesame oil, creating a perfectly balanced taste of umami, spice, and fragrance. The variety of toppings not only adds visual appeal but also symbolizes good fortune and prosperity.

Nanjing Phoenix Tail Shrimp(南京凤尾虾): As one of the signature dishes of Nanjing cuisine, Phoenix Tail Shrimp is as visually stunning as it is delicious. Fresh river shrimp are carefully peeled, leaving only the vibrant red tails intact. After marinating, the shrimp are deep-fried to a crispy golden brown while maintaining a tender and bouncy texture inside. Garnished with bright green peas for contrast, the dish is then cooked with duck fat to add an extra layer of richness. The result is a beautifully plated dish with a crispy exterior, succulent shrimp meat, and a rich aroma that enhances its delicate sweetness.

Braised “Caihe”(炖菜核): A classic Nanjing dish, Braised “Caihe” features high-quality “Aijiao Huang” bok choy. The greens are slow-braised to achieve a soft yet slightly firm texture, absorbing the rich and savory broth. This meticulous cooking process preserves the vegetable’s natural freshness, creating a light yet flavorful dish that is both nutritious and comforting.

Jinling Meatballs(金陵丸子): An iconic dish in Nanjing’s culinary tradition, Jinling Meatballs are renowned for their crisp golden crust and tender, juicy center. Made from finely minced pork, shrimp, and eggs, the mixture is carefully shaped into meatballs, deep-fried to perfection, and then simmered in a rich, savory broth. The combination of pork’s rich umami and shrimp’s delicate sweetness results in a well-balanced dish with layers of taste and texture.