Taste

Special Menu

Today's Special Menu

Taste

Gucheng Lake hairy crabs

By the shores of Gucheng Lake in Gaochun, Nanjing, lies an autumn delicacy that captivates countless food lovers—the Gucheng Lake hairy crab. Hailed as the “Crown of Crabs,” it is not only a National Geographical Indication Protected Product but also China’s first well-known trademark in the aquaculture industry.

I. Crystal-Clear Waters Nurture Superior Crabs

With waters spanning a hundred li in all directions, Gucheng Lake is abundant in aquatic vegetation and boasts pristine, unpolluted water. Gaochun District has over 220,000 mu of high-quality crab ponds. The crab farmers adhere to a philosophy of “slow-growing“—using no hormones, no growth-accelerating agents, and allowing every crab to mature naturally through the full cycle of molting.

The feeding regimen is equally meticulous, following a “three meat, three vegetable” formula: snails, small fish, and shrimp, combined with soybeans, corn, and aquatic plants. This careful nourishment gives Gucheng Lake crabs their signature eight characteristics: “plump, large, aromatic, fresh, sweet, green, early, and beautiful. “

II. Green Shell, White Belly, Golden Claws, Yellow Leg Hairs

A qualified Gucheng Lake crab is instantly recognizable by its distinctive features:

  • Green Shell: The carapace has a bluish-gray hue, smooth and glossy.

  • White Belly: The underbelly is crystal clear and pristine white, free of dark spots.

  • Yellow Leg Hairs: The hairs on the crab legs are long and golden yellow, smooth and well-groomed.

  • Golden Claws: The crab pincers are golden, firm, and powerful—when placed on a glass plate, they stand erect on all eight legs, presenting a majestic appearance.

III. Rich Roe and Golden Huang: The Perfect Season

As the saying goes, “Round navels in September, pointed navels in October.” September through November is the prime season for enjoying Gucheng Lake hairy crabs:

  • September–October (female crabs) : The roe is plump and rich, glistening with red oil, with a savory, fragrant, and mellow flavor.

  • October–November (male crabs) : The amber roe is translucent, viscous, and creamy—growing even more aromatic as the weather turns cooler.

Gucheng Lake crabs are known for arriving on the market early, often gracing dining tables ahead of other varieties. In 2024, the district’s annual crab production is expected to exceed 20,000 tons. This advantage of being the earliest to market has given Gaochun crab farmers a head start in the industry.

IV. Steaming Is the Supreme Tribute to Natural Flavor

For such a premium crab, the highest respect is to prepare it by steaming. A refined approach involves: thoroughly scrubbing the live crabs, removing the intestinal tract via the belly flap, drizzling with Shaoxing wine, sprinkling with Sichuan peppercorns and salt, and tying the claws and legs securely with string. Steamed over high heat with abundant water, they are served with a dipping sauce of minced ginger and aged vinegar—the white, delicate crab meat paired with the golden roe creates the grandest celebration of autumn in every bite.

In 2020, Gaochun’s steamed Gucheng Lake hairy crab was selected as one of Jiangsu Province’s 100 Rural Landmark Dishes—a well-deserved recognition. Today, the Gucheng Lake crab industry has developed into a full industrial chain, employing over 100,000 people and generating an annual output value exceeding 10 billion yuan. A single crab is not only Gaochun’s culinary symbol but also a golden calling card that sustains an entire region.

When autumn arrives and the crabs are at their fullest, make your way to the shores of Gucheng Lake and taste this authentic Jinling autumn delicacy.

Taste

Chicken-broth soup dumplings

Chicken-broth soup dumplings are one of Nanjing’s most iconic local delicacies, and together with duck’s blood vermicelli soup, they are known as the ‘Two Masterpieces of Jinling Breakfast’.
Their essence lies in the addition of chicken gelatine—made from a long-reared hen—to the filling; once steamed, the gelatine melts into a savoury broth, and with just a small bite, one can savour a mouthful of rich chicken flavour. Nanjing chicken-broth dumplings differ markedly from Shanghai or Wuxi xiaolongbao—the wrappers are thinner, the filling is more flavourful, the broth is more abundant, and the taste leans towards a savoury-sweet profile. The dough is prepared using a semi-fermented method, resulting in a texture that is chewy yet not too firm; once steamed, it becomes translucent, through which the wobbling broth inside can faintly be seen. Nanjing soup dumplings also have another distinctive feature: the seam faces downwards (commonly known as ‘upside down’), a technique designed to seal in the broth and prevent it from escaping during steaming.
There is a classic saying for eating chicken-broth soup dumplings: ‘Lift gently, move slowly; make a small opening first, then sip the broth’. First, carefully pick up the soup dumpling with chopsticks, bite a small hole in it, sip the delicious broth, then dip the skin and meat filling in vinegar before eating. The entire process requires great care to avoid burning your mouth. The most classic pairing is a steamer basket of soup dumplings served with a bowl of duck blood vermicelli soup or egg drop soup; this is the most authentic way for old Nanjingers to enjoy breakfast or afternoon tea. As an iconic symbol of Nanjing’s culinary culture, it forms a unique branch within the landscape of Chinese soup dumplings alongside those from other cities, combining the hearty substance of northern noodle dishes with the refinement of southern dim sum.

Taste

Auntie Xu’s Pastries

In Nanjing, when people talk about qingtuan (green rice balls), the name that springs to mind is often Auntie Xu’s Pastry Shop. This thirty-year-old establishment began its journey in 1994 as a small pushcart at the entrance of an alley in Gulou District. Starting with just a few classic pastries, it has grown into an unmissable culinary icon on every visitor’s Nanjing checklist—”must-eat, must-take-home.” Through three generations of dedication, Auntie Xu’s has preserved the tender, chewy memory of old Nanjing’s glutinous treats.

In 2026, Auntie Xu’s Pastry Shop was recognized as a “Famous, Special, Superior and Innovative” sole trader in Jianye District for its traditional craftsmanship and high-quality ingredients. This official recognition not only affirms the shop’s quality but also makes it a trusted “springtime calling card” in the eyes of visitors from afar.

I. Signature Qingtuan: The “Evergreen Internet Sensation” with Thin Wrappers and Generous Fillings

Every spring, the long queue snaking outside Auntie Xu’s Pastry Shop is practically a defining scene of Jinling’s seasonal charm. The shop’s qingtuan are made using traditional methods, resulting in a soft, chewy, and springy exterior with a subtle fragrance of mugwort—sticky to the touch but never clinging to the teeth.

  • Salted Egg Yolk and Pork Floss Qingtuan (8 RMB each): Undeniably the shop’s top seller. These qingtuan are generously sized, with a thin wrapper enveloping an entire rich, sandy salted egg yolk, surrounded by sweet-salty pork floss. With each bite, layers of glutinous, savory, and eggy flavors unfold—hailed by loyal customers as the “eternal favorite.”

  • Red Bean Paste Qingtuan (approximately 4.5 RMB each): A classic sweet filling, with red bean paste slowly simmered in-house to a smooth, rich, and delicately sweet consistency—a beloved choice for those with a sweet tooth.

  • Black Sesame Qingtuan (approximately 4.5 RMB each): The sesame filling is exceptionally smooth with a rich, runny center, delivering a burst of nutty aroma that lingers long after each bite.

II. Beyond Qingtuan: A Treasure Trove of Traditional Pastries

Beyond qingtuan, Auntie Xu’s other traditional pastries are equally worthy of attention:

  • Water Chestnut Cake (approximately 3 RMB each): Sweet and soft with a delightful chew, featuring a layer of fine red bean paste in the middle for added texture.

  • Donkey Rolling Cake (Lǘdagun, approximately 3 RMB each): The exterior is coated in fragrant roasted soybean flour, wrapped around a soft, chewy glutinous layer filled with sweet red bean paste—a nostalgic favorite.

  • Glutinous Rice Dumplings (approximately 3 RMB each): Soft and springy, filled with sweet fillings that evoke childhood memories for many.

III. Practical Information

  • Main Store Address: 1st Floor, No. 109 Yanling Lane, Qinhuai District, Nanjing (approximately 370 meters’ walk from Exit 2 of Daxinggong Metro Station).

  • Opening Hours: Daily, 7:30 AM – 7:30 PM.

  • Average Spending: Approximately 24 RMB per person.

  • Tips: All pastries are freshly made daily and have a short shelf life—best consumed on the day of purchase or stored in the refrigerator. Due to its immense popularity, be prepared to queue during peak hours.

Taste

Beef Potstickers (Pan-Fried Dumplings)

When people in Nanjing talk about “crispy” foods, the conversation almost inevitably turns to one iconic street snack—beef potstickers (niurou guotie) . These golden, pan-fried crescent-shaped dumplings, with their sizzling bottoms and juicy fillings, represent the pinnacle of Jinling’s crispy culinary tradition and hold an almost legendary status in the city’s food culture.

I. A Street Snack That Defines a City’s Flavor

Nanjing beef potstickers are a quintessential example of “stove-side” dining—the kind of humble, unpretentious street food that forms the backbone of the city’s culinary identity. Unlike the daintier dumplings served in upscale restaurants, Nanjing’s beef potstickers are bold, rustic, and reassuringly hearty. They are the food of early mornings and late nights, of hurried breakfasts and leisurely weekend brunches, of shared plates and spontaneous cravings.

The appeal of these potstickers lies in their dual-textured perfection: the bottom is pan-fried to a deep golden-brown crispiness, while the top remains soft and slightly chewy, creating a satisfying contrast that is pure comfort food magic. The filling is equally well-considered—finely minced beef mixed with chopped scallions, ginger, and a hint of local seasonings, resulting in a savory, juicy center that bursts with flavor with every bite.

II. The Legacy of “Check-In Worthy” Spots: Hidden Gems in Narrow Alleys

Many of Nanjing’s best beef potstickers are found not in glossy shopping malls but in humble, unassuming shops tucked away in narrow lanes and bustling neighborhoods. These small eateries, some of which have been operating for over 30 years, are the hidden treasures of Nanjing’s food scene.

  • Li Ji Beef Potstickers (Qinhuai District) : A 20-year-old institution with a line snaking out the door every morning. Each potsticker is individually handmade and pan-fried in a custom-built iron pan. The store also has three branch locations, making it accessible to more diners.

  • Mao Jia Potstickers (Zhanyuan Road) : Famous for its authentic Huaiyang-style potstickers, where the filling is mixed with high-quality beef from local farms and each batch is pan-fried to order.

  • Cao Ji Dumplings (Anmen Street) : A 30-year-old establishment specializing in pork and beef potstickers served with its signature sweet and spicy dipping sauce.

  • Hui Family Beef Potstickers (Fuzimiao area) : This family-run shop has been serving the temple fair crowd for over 30 years, cherished for its consistently crispy texture and rich flavor.

These humble stalls have become “must-visit check-in spots” in countless travel guides and social media posts, drawing both locals and visitors who queue patiently for their golden treats.

III. A Snack for All Occasions: From Breakfast to Midnight Cravings

One of the joys of Nanjing beef potstickers is their versatility. They are just as satisfying as a quick breakfast on the way to work as they are as a late-night snack after a night out. Many shops open early in the morning and stay open until late in the evening, serving a steady stream of customers.

Locals often pair their potstickers with a bowl of millet porridge or a serving of duck blood and vermicelli soup, creating a meal that is both comforting and filling. A dollop of dark vinegar and a sprinkling of chili oil are the finishing touches—each diner adjusting the flavors to their own taste.

IV. Cultural Significance: More Than Just a Snack

Beyond their deliciousness, Nanjing beef potstickers embody a broader cultural phenomenon—the city’s deep appreciation for crispy, sizzling textures. Nanjing’s cuisine has long favored the interplay of textures, and the potsticker, with its crunchy bottom and soft, yielding wrapper, perfectly satisfies this preference. They are a reminder that good food doesn’t need to be complicated: just good ingredients, careful preparation, and a hot pan.

V. Where to Find the Best

Shop Name Location Highlight
Li Ji Beef Potstickers Qinhuai District 20 years of tradition; the line forms early
Mao Jia Potstickers Zhanyuan Road Huaiyang-style filling; pan-fried to order
Cao Ji Dumplings Anmen Street Known for its sweet and spicy dipping sauce
Hui Family Beef Potstickers Fuzimiao area Over 30 years in the temple fair area

VI. Visitor Tips

  • Best Time to Visit: Morning rush (7:00–9:00 AM) for the freshest batch; late evening for a quiet bite.

  • Dipping Sauces: Don’t miss the vinegar with shredded ginger and chili oil—they elevate the flavor profile.

  • Pairing Suggestions: Pair with a bowl of duck blood and vermicelli soup or millet porridge for a complete local experience.

  • Language Tip: Feel free to point at what others are eating—locals are happy to guide you through the ordering process.

From the golden crisp of its bottom to the savory burst of its juicy filling, a serving of Nanjing beef potstickers is a bite-sized journey into the heart of Jinling’s street food culture. Whether you discover them in a narrow lane, a bustling market, or a cozy corner shop, these sizzling morsels are guaranteed to leave you craving just one more.

Taste

Jinling Salted Duck

This is the most iconic symbol of Nanjing’s cuisine and a representative of Xuanwu District’s ‘landmark delicacies’ – the legendary salted duck, a dish that has been gracing Jiangnan tables for over six centuries. What sets Nanjing salted duck apart is its exquisite craftsmanship: the duck is dry-cured with a precise blend of Sichuan pepper and sea salt, then gently simmered in a aged brine that infuses every fibre with savoury depth. The finished product boasts skin as white as jade and flesh so tender it practically melts on the tongue, yet its flavour is remarkably clean and never cloying – a harmonious balance that epitomises the refined palate of the ancient capital.

The duck reaches its pinnacle of flavour around the Mid-Autumn Festival, when the city is enveloped in the sweet, honeyed fragrance of golden osmanthus blossoms. It is during this season that the duck acquires an ethereal, floral nuance, earning it the poetic moniker ‘Osmanthus Duck’. Locals believe that the cool autumn air and the blooming flowers work their magic on the curing process, rendering the meat even more succulent and aromatic – a seasonal delicacy that Nanjing families eagerly anticipate each year.

To truly savour the authentic, unadulterated flavour, one must follow the locals to their trusted haunts. At Chen Lin Duck Shop or Zhang Zheng Braised Dishes Shop in Suojin Village, you will find queues of neighbourhood regulars stretching along the pavement, patiently waiting for their turn to purchase a portion of freshly sliced duck – a perfect companion for an evening drink or a casual family dinner. These unassuming shops have earned their devoted following through decades of consistent quality and time-honoured recipes passed down through generations. For those seeking a taste of history, Han Fuxing stands as a venerable century-old establishment, its salted duck renowned far and wide for its uncompromising standards. Here, each duck is meticulously selected and prepared according to ancestral methods, earning Han Fuxing a sterling reputation that has weathered a hundred years of changing tastes – a true testament to the enduring legacy of Nanjing’s culinary soul. Whether you are a first-time visitor or a seasoned gourmand, savouring this salt-kissed, osmanthus-scented delicacy is not merely a meal – it is an immersion into the very heart and heritage of this ancient city.