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Nanjing Food

Boiled Salted Duck

Nanjing Boiled Salted Duck is one of the most famous methods of preparing duck of China with a history of more than 400 years. Delicious and tender salted duck rich in flavor but not too greasy, it is features in white and oily skin as well as moderately salty meat which is reddish, fragrant and fresh. Autumn is the best time to eat the duck when the duck is seasoned with Osmanthus flowers and has a delicate flavor. Boiled salted duck is arranged in a special shape, e.g. the shape of water chestnut flower or sunflower, so as to enhance the appetite of eaters.


Duck Blood and Vermicelli Soup

Duck Blood and Vermicelli Soup is the traditional delicacy in Nanjing. The soup is made of Duck blood, vermicelli, dried fried tofu, dried small shrimp, duck gizzards, duck intestines, duck livers, shallots, ginger, sesame oil, caraway. It is seasoned with salt, pepper, and subtly spicy undertones. Simmer gently for several minutes and serve with eggs, noodles and caraway. This dish is the top of all travelers' recommendations.


Eight Qinhuai Specialties

Eight Qinhuai Specialties include Huangqiao sesame cakes, beef soups and lightly fried beef dumplings, jellied bean curds and cakes fried with green onion, crispy cakes fired with duck oil and steamed pies with assorted vegetables, etc.


Eight delicacies soup

The "Eight delicacies" are: fish, water chestnut, lotus root, vine, parsley, arrowroot and lotus seeds. This is a popular dish especially around "Moon Festival" time (roughly around the middle of August). There are numerous classical restaurants serving up these delicacies and the area around the Confucius Temple has some great places to taste good Nanjing food.


Jinling Snacks

Jinling is the former name given to Nanjing, and today it is not only the name of the tasty beer brewed in the city but also the name associated with the local traditional snacks which are named after the area. These snacks originate in the Confucius Temple area of the city. Local specialties include: deep fried dough cake with scallion and salted duck gizzard.

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