Top 10 Delicacies in Nanjing

Nanjing, the historic "Ancient Capital of Six Dynasties," awakens the red walls of the Ming Xiaoling Mausoleum and the lanterns of the Qinhuai River, expanding the soul. But is the city's true soul its music? It's the vibrant street food scene that delights food lovers. In time-honored establishments, you'll find melt-in-your-mouth duck, savory desserts, and chewy noodles that leave you wanting more. Every bite embodies the elegance and simplicity of Jiangnan. We've curated 10 famous street snacks and hidden gems beloved by locals. Come and experience the warmth and energy of Nanjing!

Salted Duck

Nanjing Salted Duck is the top of China’s "Four Famous Ducks", known for its unique flavor: "white skin, tender meat, savory taste to the bone, and rich but not greasy". It originated in the Spring and Autumn and Warring States Periods. After thousands of years of changes, it has become a must-have dish for Nanjing people’s daily meals and guest feasts. To make it, choose 3-4 catties (1.5-2 kg) of good lake ducks. Rub them inside and out with stir-fried Sichuan pepper salt, marinate at low temperature, soak in century-old brine to absorb flavor, then simmer slowly at 85℃ for 40 minutes. Nanjing locals often say, "No feast is complete without duck" — and salted duck is the golden symbol of this "City of Ducks".

Recommendation: Maxiang Duck Shop (Chanannan Street Store)

Address: Chanannan Street, Nanjing

Duck Blood Vermicelli Soup

It is one of Nanjing’s most iconic street foods. Based on a milky white broth boiled from duck bones, it’s made by adding duck offal (like duck blood, duck intestines and duck liver) and vermicelli, then sprinkling a handful of cilantro and chili oil. It warms both the heart and stomach. The duck blood is tender, the duck offal has a rich texture, the vermicelli is smooth and flavorful, and the broth is delicious and rich. It’s Nanjing people’s top choice for breakfast or late-night snacks.

Recommendation: Xiaopanji Duck Blood Vermicelli Soup

Address: 242 Xiqiao, Gulou District, Nanjing

Beef Guotie (Beef Pan-Fried Dumplings)

As one of the "Four Breakfast Staples" in Nanjing, beef guotie is loved for its crescent-shaped golden crispy crust and tender, juicy beef filling. Its wrapper is made with semi-hot dough, which keeps flexibility and doesn’t break easily. The filling uses beef shank meat, chopped by hand to keep the fiber texture, and added with pork skin jelly for extra juiciness. When pan-frying, it’s cooked in rapeseed oil until the bottom turns golden; pouring water and steaming creates a crispy "ice-flower" base. When you bite into it, beef juice bursts out instantly. Dip it in vinegar and chili oil—it tastes amazing.

Recommendation: Li Ji Halal Restaurant

Address: 32 Shengzhou Road, Qinhuai District, Nanjing

Osmanthus-Flavored Taro Soup

Taro is the main ingredient in this traditional Nanjing dessert, and it’s slow-cooked with brown sugar and osmanthus. The taro gets very tender, melting as you eat it. The thick, nice-smelling syrup has a sweet flowery smell. In autumn, a bowl of this warm dessert is really comforting—even the director of A Bite of China spoke highly of it.

Recommendation: Lianhu Cake Shop

Address: 26 Gongyuan West Street, Nanjing

Pidu Noodles

Pidu (fried pork skin) is in this Nanjing breakfast staple—it turns crispy and soaks up tasty broth. The noodles here are chewy but smooth, and they come with sausages, pork strips, greens and liver. This filling bowl gives you pure satisfaction. Locals love eating it on rainy days, and adding pork cracklings makes it smell so good that it satisfies you deeply.

Recommendation: Xiangji Noodle Shop

Address: 13 Lujia Lane, Nanjing

Red Bean and Glutinous Rice Ball Soup

A signature Nanjing dessert featuring silky red bean paste and chewy mini rice balls. Topped with a spoonful of sweet fermented rice for aromatic balance, it delights without being cloying. On frosty winter days, clutching a steaming bowl while strolling fills one with pure contentment.

Recommendation: Qifangge

Address: 12 Gongyuan West Street, Nanjing

Sweet Sticky Rice-Stuffed Lotus Root

This classic Jiangnan dessert has glutinous rice stuffed into lotus root holes. It’s slow-cooked with brown sugar for hours. The slices turn tender but chewy—rice soaks up the root’s smell and the sugar’s sweet, caramel-like taste. Slice it, drizzle with syrup, and it’s great as dessert or a snack. It’s more popular in autumn and winter because it warms you up. Jiang You Ji in Laomendong makes it well; they use good Hongze Lake lotus roots and old ways of cooking.

Recommendation: Lanlaoda Glutinous Rice-Stuffed Lotus Root Shop

Address: 49-3 Santiao Camp, Laomendong, Qinhuai District, Nanjing

Plum Blossom Cake

This is a traditional pastry by the Qinhuai River, named for its plum blossom-like shape. Baked in an old copper oven, Plum Blossom Cake has a crispy outer layer and rich filling—red bean paste is a common one, which is hot and oozing. Its surface is also covered with small glutinous rice balls, raisins, and candied fruit strips. Taking a bite makes you feel like traveling back to old Nanjing, full of the charm of the Jiangnan region.

Recommendation: Zhu's Plum Cake

Address: 120 Shanghai Road, Nanjing

Longpao Crab Roe Soup Dumplings

Longpao Crab Roe Soup Dumplings have a 140-year history and are said to have once been a tribute to the imperial court. Its filling is made with main ingredients like crab meat and roe from female crabs, fresh pork, plus chicken soup and various seasonings, then wrapped in dough. The dumpling skin is as thin as paper—so delicate it seems to break if touched. It has a round, solid shape with over 10 folds, and is filled with rich, tasty soup that’s high in amino acids. When eating, follow the rule: "Lift gently, move slowly, open a small hole first, then drink the soup." Serve with ginger vinegar, savor it slowly, and it tastes excellent.

Recommendation: Xujianping Soup Dumplings

Address: 37 Rehe South Road, Nanjing

Doufulao (Nanjing-Style Tofu Pudding)

Doufulao (smooth tofu pudding) is a loved Nanjing snack. It’s good because of its soft texture and lots of toppings. The base has clean broth and white curd. It’s decorated with chili oil, cilantro, and different things like dried shrimp, pickled vegetables and mushrooms. Its flavor is balanced—savory, fragrant and a little spicy. It follows the local saying: "clear broth, white curd, red oil, green herbs."

Recommendation: Liufengju

Address: 144 Gongyuan Street, Nanjing

By Kristen Qin
Web Editor