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Duck-Blood Vermicelli Soup
Must-tryJinlingSignature dish
¥12–28/bowl
Tender duck blood, clear vermicelli, springy gizzard and broth-soaked tofu puffs create a signature Nanjing bowl.
No online product linked yet.
Jinling Food Stories
Plane-Tree Green
Nanjing's devotion to duck inspires the joke that none can swim safely across the Yangtze. The source puts annual consumption at one hundred million ducks, with duck-blood vermicelli soup a comforting city signature.
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Featured snacks
East China
Region
Savory freshnessDuck specialtiesAncient capitalJinling
Nanjing events and travel information
Published event guides and travel information for Nanjing.
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Nanjing Qinhuai Lantern Festival
2026.11-12Jiangsu
Travel information
Places and neighborhoods worth exploring in Nanjing.
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Sun Yat-sen Mausoleum
Sun Yat-sen's resting place on Purple Mountain, reached by 392 steps. The source associates the design with his political ideals and sweeping views over Nanjing.
5A scenic areaMust-visitFree admission
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Historic landmarksFree admission (reservation required)
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Confucius Temple and Qinhuai River
Temple streets, painted boats and lantern reflections bring together the Qinhuai area's long cultural and commercial history.
5A scenic areaFoodNight cruise
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Local cultureConfucius Temple Dacheng Hall ¥30/adult · Qinhuai cruise ¥60–100
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Ming Xiaoling Mausoleum
The joint tomb of Ming founder Zhu Yuanzhang and Empress Ma, a World Heritage site known for its six-hundred-year spirit way and autumn color.
5A scenic areaWorld HeritageHistoric sites
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Historic landmarks¥70/adult (Plum Blossom Hill included)
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Nanjing Presidential Palace
Six centuries of layered history, from Ming princely residences and the Taiping Heavenly Kingdom to the Republic of China's presidential offices.
Modern historyMust-visitArchitecture
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Modern history site¥35/adult
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Nanjing Museum
One of China's major museums, founded as the National Central Museum in 1933 at Cai Yuanpei's initiative. The source lists 430,000 objects and highlights a jade burial suit.
MuseumsMust-visitFree admission
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Cultural venueFree admission (reservation required)
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Xuanwu Lake
A large central-city lake with five linked islets, once associated with Six Dynasties royal gardens and now a favorite public retreat.
Free admissionBoatingFlower viewing
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Natural sceneryFree admission
Featured snacks
Nanjing's signature street-food highlights.
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Nanjing Soup Dumplings
Must-tryBreakfastSoup dumplings
¥12–30/basket
Lift gently, move slowly, open a small window, then sip the soup: Nanjing's version is larger and more broth-filled than Shanghai xiaolongbao in the source's comparison.
No online product linked yet.
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Nanjing Salted Duck
Cold dishesJinling specialtyFor guests
¥28–58/half duck
Also called osmanthus duck in its autumn season, Nanjing salted duck has pale skin and savory meat, traditionally served as a cold dish.
No online product linked yet.
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Beef Potstickers
BreakfastHalalCrisp
¥10–20/portion
Halal beef potstickers combine golden crisp bases with juicy filling, especially associated with Jiang Youji and Liji.
No online product linked yet.
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Duck-Fat Shaobing
BreakfastFlaky pastryNeighborhood lanes
¥3–6/each
Freshly rendered duck fat creates flaky layers around scallion or sesame filling, a childhood breakfast memory for Nanjing residents.
No online product linked yet.
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Sweet Taro with Osmanthus
DessertAutumnQinhuai
¥8–15/bowl
Small taros cook in alkaline water to a purple-red color, then sit in a lotus-starch-thickened sweet soup with osmanthus, a seasonal Jinling treat.
No online product linked yet.
How to enjoy it
How to enjoy Nanjing's street-food highlights.
🍲 The Details of Duck-Blood Vermicelli Soup
- Taste the plain broth：Taste a little plain broth before seasoning, looking for the rounded flavor of duck bones and old hen rather than a strong fishy smell. The source's aroma cues describe preference, not a complete quality assessment.
- Add chili oil：The source favors chili oil made with duck fat for its added aroma: one spoon in the broth and one for dipping the blood curd, with a little vinegar for balance.
- Mix the components：Loosen the vermicelli and combine blood curd, gizzard and tofu puffs in a spoonful for varied textures. Enjoy before the noodles absorb too much liquid.
- Add shaobing：A piece of duck-fat shaobing is the classic companion. Alternate crisp bread and savory soup.
🥟 Four Steps for Nanjing Soup Dumplings
- Lift gently：Lift gently by the pleated top. The source describes Nanjing wrappers as more resilient than Shanghai xiaolongbao, but careful handling still keeps the broth inside.
- Move slowly：Move the dumpling onto a spoon underneath it to catch any escaping liquid.
- Open a small window：Open a small gap near the lower side and let the steam escape before tasting. The source favors a clear, lightly golden chicken broth and contrasts it with darker jelly broth.
- Finish with the broth：Sip through the opening once cool enough, taking two or three sips for the generous broth. Finish with a little Zhenjiang vinegar and the remaining wrapper and filling.
🦆 Salted Duck Served Cool
- Know the osmanthus season：The source favors the Mid-Autumn osmanthus season and repeats the traditional pale-skin, reddish-meat, greenish-bone description. These colors and the proposed peppercorn explanation do not independently establish safety or quality.
- Enjoy it chilled：Chill the cooked duck for two to four hours as described in the source, allowing skin and meat to firm and fat to set into a thin layer. The desired texture is compact and springy rather than hot and loose.
- Choose a cut：Slice lean breast thinly, traditionally with Shaoxing rice wine; pull tender leg meat by hand; and savor wings and feet for the meat close to the bones, often paired with beer. The local aim is to appreciate every part.
- Briefly temper before serving：The source suggests about ten minutes out of the refrigerator before serving to soften the very cold texture. Follow the product's storage and serving guidance rather than treating that interval as universal.
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