🦆 盐水鸭
Saltwater duck — pale skin, tender meat, best when osmanthus is in the air.
💡 韩复兴
🍜 鸭血粉丝汤
Duck-blood and vermicelli soup — with duck blood, intestines, and slurpable noodles, deeply savory.
💡 回味鸭血粉丝
🥟 小笼汤包
Nanjing soup dumplings — thin skins and a generous gush of broth.
💡 鸡鸣汤包
🍲 牛肉锅贴
Beef potstickers — fried until the bottom is golden and shatteringly crisp.
💡 李记清真馆
🍜 皮肚面
A Nanjing everyday noodle — topped with fried pork skin, springy and satisfying.
💡 老太皮肚面
🍬 桂花糕
Osmanthus cake — soft, glutinous, and gently floral-sweet.
💡 夫子庙小吃街