Characteristic
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Also known as Jingsu Cuisine, Nanjing cuisine is strict in terms of selecting ingredients. It is meticulous in production, bright in color and changes according to the season. Nanjing cuisine is characterized mainly by its mellow, it tasted neither too salty nor too flat and it gives priority to freshness, fragrance, crispness, and texture. It looks hard but actually it tastes soft. The soup is thick and mellow, fat but not greasy, light but not tasteless, and the dish is tender, smooth and crisp without losing its flavor. The meat separated from the bone is cooked to a pulp, but still retains its shape.

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Total 22 Nanjing Cuisine
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Jinling Duck Feast

Sweetened Porridge with Lotus Root is made from sticky rice so it is possible to enjoy both the thick rice soup and clear particles. Add brown sugar and some lotus root to the porridge. When eating, cut the lotus root into thin slices and put them into the porridge. he lotus root is mauve while the lotus root pieces are deep brown and the grains of rice is light green. This is Sweetened Porridge with Lotus Root and it is much loved by both the old and young in Nanjing. Besides, Sweetened Porridge with Lotus Root is very fra-grant and you can eat it cold or hot all year round.
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Eight Kinds of Unique Qinhuai Snacks

Qinhuai snacks can be traced back to the Six Dynasties. They have been inherited and developed. In all previous dynasties, numerous distinguished personages had come to taste the unique snacks. Currently, the cooking tech-niques of Qinhuai snacks have been included in the List of First Group of Representative Intan-gible Cultural Heritage Items of Nanjing City. The eight kinds of unique Qinhuai snacks are: first, eggs boiled with five spices and tea leaves, spiced beans and Yuhua tea; second, clay oven rolls with duck oil and boiled bean curd shreds in sesame oil; third, steamed bun stuffed with assorted vegetables and fried bean curd boiled in chicken soup; fourth, fried dough twist and jellied bean curd; fifth, stewed black-bone chicken in clay pot and deep-fried fermented tofu; sixth, thin-wrapper dumplings and duck blood soup; seventh, fried dumpling stuffed with minced beef and beef soup with vermicelli; and eighth, rain flower pebble dumplings and plum blossom cake.
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Duck Blood Soup with Vermicelli

You have to taste a bowl of brightly-colored Duck Blood Soup with Vermicelli if you visit Nanjing. Duck Blood Soup with Vermicelli is a kind of Nanjing snack which is prepared with duck blood, duck gizzards, duck intestines, duck liver and vermicelli in a duck soup. The translucent duck blood floats on the soup. With the transparent tough and chewy vermicelli, this snack is tasty and refreshing. In addition, as the duck meat contains high levels of protein and low levels of fat, it is especially fit for elderly peo-ple. In Nanjing, duck blood soup is sold every-where. The delicious Duck Blood Soup sold at the junction of Matai Street on Hunan Road and that sold at the Confucius Temple are especially good choices.
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Hairy Crabs of Gucheng Lake

The hairy crabs of Gucheng Lake in Gaoc-hun District are typically large, fat and delicious, with strong pincers and round bellies, unique in shape and meat quality among the crabs. They have long been considered the best crabs. In deep autumn towards early winter, delicious hairy crabs of Gucheng Lake are available in various restaurants in Nanjing. Since 2001, the Gucheng Lake Crab Festival has become an in-fluential and famous festival in Nanjing.
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