The cuisine of Nanjing, capital of Jiangsu province, is more famous for its "small eats" than its main courses. These streetside snacks are about as famous as the city itself, which was the center of government for six ancient dynasties, the earliest dating back to the Three Kingdoms era from 220-280 AD.
Popular dishes include pan-fried dumplings, shredded tofu in chicken soup, duck blood soup and steamed buns with crab roe presented in a bamboo steamer.
For one’s daily quota of greens, the locals usually order a plate of tender and fresh luhao, a river reed. Nanjing is famous for using a variety of wild vegetables in its cuisine.
Finally, you have to try Nanjing's signature dish - salted duck, brined to perfection in a sauce that chefs would protect with their lives.
1. Duck blood soup
Cubes of duck blood come with duck-bone stock with deep-fried firm tofu, vermicelli and bits of duck organs, such as liver. The texture of the cubes resembles bean curd: succulent, watery and tender.
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