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