
Egg shaomai —
Made with fresh shrimp paste enveloped in a thin wrapper made from egg, Ma Xiang Xing's egg shaomai is like a bite-size seafood omelet.

Hairy crab —
From mid-September to mid-October, restaurants around town celebrate hairy crab season. But the best place to crack those shellfish for their sweet meat and buttery paste is in their breeding ground -- Gaochun County.

Tangbao —
Tangbao are dumplings packed with pork meat and chicken broth in a paper-thin wrapper.

Salted duck —
Salted duck is a cold dish usually served as an appetizer or as a snack with alcohol. The best salted duck has pale skin and pink meat, like this.

Jinling roast duck —
Nanjing's roast duck may be lesser-known than its northern counterpart Peking duck, but it's no less satisfying.

Sweet and sour Mandarin fish —
Mandarin fish is the perfect example of Jinling cuisine (what Nanjing food is called locally). Preparation requires delicate skill and there's an emphasis on appearance.

Pan-fried beef dumplings —
The halal beef dumpling is one of Nanjing's eight traditional Qinhuai treasures -- famous street food that represents the city. For the complete experience, pan-fried beef should be paired with beef soup.

Duck blood vermicelli soup —
The ingredients of the duck blood vermicelli soup -- duck-blood curd and offal -- may be thrown away elsewhere, but not in Nanjing. The waste-turned-treasure soup has become a favorite Nanjinger cheap eat.


