One of the four ancient capitals, Nanjing has always been known for its impressive cultural heritage. No small part of that heritage: its delicious cuisine. Whether you like it sweet, salty, subtle or strong, Nanjing’s varied culinary tradition has something to offer everyone. Many of these dishes have been prepared for hundreds of years, and at least one has a history stretching back two thousand years.

Duck Blood Soup 鸭血粉丝汤

Duck Blood Soup
Locals will take a bowl of duck blood soup just about any time of the day. Cubes of gelatinous duck blood are served in duck-bone stock with deep-fried firm tofu, vermicelli and duck offal, often including the gizzard and liver. The texture of the coagulated blood is a bit like bean curd: succulent, tender, and ultimately watery. This is a real staple in Nanjing.

Shredded Tofu in Chicken Broth 鸡汁干丝

Shredded Tofu in Chicken Broth
Gansi, or finely shredded tofu, is boiled in chicken stock in this Nanjing classic, and served with half a dozen side goodies like ham, bamboo shoots and shrimp. The tofu slices, which can be as thin as one millimeter, absorb an irresistible, savory flavor from the broth.

Pan-fried Beef Dumpling 牛肉锅贴

Pan-fried Beef Dumpling
These doughy dumplings, loaded with minced beef, ginger and spring onion, are fried until golden and crispy. The fragrant crescents provide a contrasting series of tastes, with the outside crunchy and the inside remaining moist and soft. Pan-fried beef dumplings feature a soft top skin and a creamier bottom skin, as well as an amazing beef-based filling. These are ubiquitous in Nanjing, but we highly recommend Confucius Temple Snack Street.

Sesame Pancake 鸭油烧饼

 Sesame Pancake
These crumbly pastries come in two general types. The first is an oval savory type deal with pork and spring onion mixed in there for good measure. The second variety is round, sweet, and coated in gently caramelized sugar, with the white sesame seeds bringing this snack to a different aromatic level. For both types of sesame pancake, the Nanjing secret involves enclosing a lump of duck fat in the dough prior to baking.

Zhuangyuan Beans 状元豆

Zhuangyuan Beans
This traditional snack can be found easily in grocery stores and on snack streets, as well as in the small shops you’ll find on most roads. The beans taste the same as another popular Nanjing snack, the Five Fragrance Eggs, which are boiled in broth seasoned with cinnamon, anise, ginger and sometimes tea leaves. The beans are aromatically charged and produce a delicious scent. Be careful with the zhuangyuan beans as they’re compulsive fare: highly addictive.

Tangbao 汤包

Tangbao
Who needs fries or chips when you can snack on these delectable soup dumplings for only a dollar or two? The sight of chicken broth and pork wobbling in a paper-thin wrapper- assuming a chopstick hasn’t already breached the thing- is a frequent luxury for Nanjing locals. These steamed dumplings really are sublime. An extremely thin layer of dough retains a bomb of irresistible broth and tender pork. Proper consumption requires a small window be bitten into a corner of the dumpling, the broth sipped through this breach, and then the dough and pork wadded and consumed.

Assorted Bean Curd Jelly 豆腐涝

Assorted Bean Curd Jelly
This bean curd jelly is not only a traditional Nanjing dish, but also a traditional Chinese food. However, the tofu jelly in Nanjing is different from that in other places, showcasing a white jade color and a very tender texture. It’s traditionally served hot with seasonings and other ingredients, commonly including dried shrimps, pickles, soy sauce, coriander, chili oil and vinegar.

Dumplings in Red-Bean Soup  赤豆元宵

Dumplings in Red-Bean Soup
This traditional dessert is rich, it’s true, but not overly sweet. The glutinous red-bean soup is made with sugared red-bean paste and pearl-shaped dumpling. Osmanthus honey is added at the end to top off the whole affair. It’s a popular food across East China, but especially in Nanjing, and symbolizes the wish for a reunion with one’s family.

Duck Soaked in Brine  盐水鸭

Duck Soaked in Brine
Nanjing’s famous salted duck has over two thousand years of history, making it among the most classic dishes the city can claim. The cold dish requires considerable expertise to reproduce. The duck is well seasoned, tender and juicy. Bones are easy to dispose of. Should be fatty but not greasy. This is a must-try dish for those visiting the city.

Pidu noodles  皮肚面

Pidu noodles
Get ready for an overwhelming gastronomic experience. Ingredients may tally as high as fifteen an include pidu (golden strips of boiled, wind-dried and deep-fried pig skin), mushrooms, various vegetables, pig liver, and noodles. One serving is enough for two adults.

Comments are closed.