Nanjing specialty food snacks include Gucheng Lake hairy crab, Nanjing roast duck, Nanjing fragrant belly, dragon robe and crab roe soup packets, salted duck and so on.

1. Gucheng Lake Hairy Crab:

Gucheng Lake Hairy Crab, produced in Gucheng Lake, Gaochun District, Nanjing, also known as Gucheng Lake Crab or Gaochun Crab, has always been known as the crown of crabs. In 27, it was recognized as a national geographical indication protection product by the General Administration of Quality Supervision, Inspection and Quarantine, and in 29, it was recognized as a well-known trademark of China by the State Administration for Industry and Commerce, and the first crustacean in China.

2. Nanjing Roast Duck:

Nanjing Roast Duck is a traditional famous dish in Nanjing, belonging to Jinling cuisine, also known as Jinling Roast Duck. Nanjing people eat roast duck, paying attention to crispy skin and tender meat, fat but not greasy, so Nanjing roast duck has crispy skin and tender meat, which is not as fat as roast ducks in other regions.

3. Nanjing fragrant belly:

Nanjing fragrant belly is a famous traditional dish in Nanjing, belonging to Jinling cuisine. It was founded in Tongzhi period of Qing Dynasty, and its production technology is very elegant, and it is like an apple, petite and exquisite. It was commonly called Xiaodu in old Nanjing. Its meat is tight, red and white, and it tastes tender and delicious.

4. Dragon robe and crab roe soup dumpling:

Dragon robe and crab roe soup dumpling is a traditional food in Nanjing, which belongs to Jinling cuisine and Jinling snacks, and it is an important representative of Jinling cuisine and Jinling snacks. The raw materials of dragon robe and crab roe soup dumpling are very exquisite, with crab roe and crab roe as stuffing, and the soup is original chicken soup. The production technology is exquisite. The Dragon robe and crab roe soup dumpling festival is held all the year round in Liuhe, Nanjing, and its grand occasion is unprecedented at home and abroad.

5. salted duck:

Nanjing salted duck has a long history and accumulated rich experience in making. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crisp and tender. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus is the best in color and taste.