NANJING CUISINE

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.

Total 13 Nanjing Cuisine

Plum Blossom Cake

snack in Jinling. Originating in the Ming  Dynasty, it was the most famous snack in the  Qing Dynasty and is included among the Four  Humane Typical Street Snacks together with  Taro Seedlings with Osmanthus Sugar, Lotus  Root with Honey Sauce and Brewed sweat  Dumplings of Glutinous Rice Flour with Osmanthus Wine. With its great color and luster as  well as its agreeable sweetness, it tastes soft and  crisp with an endless series of aftertastes. It is  said that Emperor Qianlong entitled it the “Plum  Blossom Cake”.

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