When traveling to Nanjing, you must eat local delicacies. There are a lot of delicious foods in Nanjing. Just for breakfast, there are many varieties. Today I will introduce them to you. Why do you usually eat something too early in the morning in Nanjing? Small wontons

Nanjing people’s life is almost inseparable from wontons, and they must be small wontons with thin skin and less filling. Wonton stalls on the streets are often run by a couple, one making the wontons and the other cooking the wontons. The freshly made and cooked wontons are the most delicious.

When the wontons are cooked, they float on the water one by one, plump and attractive. The master chef mixed the soup base with shrimp skin, pickled mustard, and minced leeks with one hand, and poured the wonton soup on with the other hand. The aroma suddenly overflowed, and soon the stall was crowded with people.

Nanjing’s wontons must be added with spicy oil, and the soup and wontons must be swallowed one at a time. The aroma of the spicy oil and the umami flavor of the pork filling will blend in your mouth, and that will be enough.

Store recommendation:

Anqing Chaihuo Wonton: No. 6, Zhongying, Zhuanlong Lane

Jinling Yangjia Wonton: No. 1-3, Caodu Lane

Wang’s Wontons: No. 124, Jiqing Road

Lao Ding’s Wontons: Opposite the north gate of Liangchen Jingmei, Kangju West Road

Weizhen Wontons: Chanan, Chanan Street Soup dumplings 103, No. 44, Building 13, Zhaoyuan

The best soup dumplings for Nanjing people are delicious. Among them, chicken soup dumplings are the most representative of Nanjing. Chicken soup and broth are mixed to make soup. The skin jelly and meat filling are mixed together, which is refreshing and not greasy.

Those who eat soup dumplings for the first time must have experienced such a tragic scene: when the steaming hot soup dumplings are served, they can’t help but take a big bite first, and then the corners of their mouth and the tip of their tongue are severely burned. The correct way to eat it is to bite the skin first, drink the delicious soup before eating, be sure to take small bites!

The soup dumplings in Nanjing are sweet, with a hint of sweetness and freshness, but not greasy. If you feel tired of the taste, add a spoonful of spicy oil to the plate, pour a little vinegar, and eat it with seasonings for a different taste, with richer layers.

Store recommendation:

Xiao Li Soup Buns: No. 30 Yingao Lane

Xu Jianping Soup Buns: No. 37-1, Rehe South Road

King of Lu’s Soup Buns: Beef Pot Stickers in Jinlingzha Community, No. 17 Changbai Street

“Boss, come to Sanliang Pot Stickers Shop to eat , 2 taels to take away!" This was the most simple and straightforward conversation in Nanjing morning. Pot stickers must be eaten hot. The best part is when they are just out of the pot, they are golden, crispy and delicious. Once the pot comes out, it's often sold out within minutes.

Beef pot stickers are naturally filled with beef. They are made from farm cattle, and the meat is firmer after exercise. Wrap the dough into dumplings and fry them in a frying pan until golden brown. After a while, the aroma lingering around the side of the frying pan will whet your appetite.

A plate of hotpot is placed on the table, and the aroma of meat overflows through the dough, making people unable to control themselves. Dip it into the sweet and spicy oil, take a bite, and the crispy skin mixed with the sweet and juicy filling blooms in your mouth, and you wake up.

Store recommendation:

Li Ji Muslim Restaurant: No. 1 Dingding Lane

Caoqiao Halal Beef Pot Stickers: No. 26 Hongtuqiao

Jinji Laoqijiawan’s No. 1 Pot Sticker Shop: No. 20-3 Jinshajing

Li Rongxing: No. 27 Nanhu East Road

The time-honored Jinyouji Beef Pot Sticker Shop: No. 4 Doucaiqiao Duck Blood Vermicelli Soup

On the streets of Nanjing, the chances of seeing duck blood vermicelli soup are no less than in Suguo Supermarket. This shows the importance of duck blood vermicelli soup in the lives of Nanjing people.

The soup base of duck blood vermicelli soup is delicious duck soup, milky white with some spicy oil. A bowl of it in the morning is quite appetizing and refreshing, with a delicious and smooth taste. There are also duck blood, duck intestines, duck liver and other ingredients in it. The duck blood is tender and tender, and there is absolutely no duck smell.

You can also have a piece of crispy rice, break it into small pieces and soak it in a bowl. The originally crispy rice crispy rice will soak up the soup, making every bite delicious.

Store recommendation:

Aftertaste Duck Blood Vermicelli Soup: No. 70, Hubei Road

Yadebao Old Duck Soup: No. 134-4, Fufen Road

Xiao Panji Duck Blood Vermicelli Soup: No. 275-3, Zhujiang Road

Jinyuan Old Duck Vermicelli Soup: Room 101-301, Building 1, Huaihai New Village Duck Oil Shaobings

Nanjing The nickname "Yadu" is not unfounded. Every part of the duck's body was eaten thoroughly. The sesame cakes made with duck fat have distinct layers and are fragrant and crispy in the mouth.

Duck fat pancakes are a bit like mille-feuille pancakes. They are browned and crispy, and are best eaten while they are hot. Once you take a bite, you will be able to eat it with your hands because of the crispy skin. The fragrance of green onions, the deliciousness of duck fat and the aroma of sesame seeds will leave you with an endless aftertaste.

The most famous among Nanjing’s sesame cake stalls is Zhu Ji Xiao Zhengsu’s sesame cakes. Their duck fat biscuits are plump and fragrant with duck fat flavor. The layers of the biscuits are just right but solid. It is common for one person to buy more than ten pieces.

Store recommendation:

Zhu Ji Xiao Zhengsu Shaobing: Laomendong Santiaoying No. 49 Pancake Fruit

The earliest pancakes eaten by Nanjing people are white flour and soft Fried dough sticks wrapped in skin, the soft dough is particularly chewy, paired with fried dough sticks, shredded kelp, shredded potatoes, and sour cowpeas, not to mention how delicious it is!

Nowadays, the streets are full of Xuzhou vegetable pancakes and Shandong grains Pancakes. Pour a spoonful of batter onto the pan, quickly push the batter evenly with a dough pin, beat an egg, and serve with extra crispy pancakes, it's another delicious dish.

You can also add it to both pancakes and fried dough sticks. You can taste the crispy and soft texture at the same time in one dough. If you’re a heavy-flavored person, remember to add more green onion and more sauce!

Store recommendation:

Bianxiaojun’s multi-grain pancakes: Guanyin Pavilion, No. 435, Zhujiang Road

Painter· Lao Li Pancakes: Egg-filled pancakes at No. 32 Cangding, Laifeng Community

You can definitely see egg-filled pancakes on the breakfast carts on the streets. The pancake slowly bubbles up, prick it with chopsticks, pour the eggs in, and then turn it over. An egg pancake that will not leak out the egg liquid is ready.

The fried crust will also go through processes such as brushing with sauce and rolling before it can be delivered to you. Ham and eggs are standard, and one is simply not enough!

Golden yellow The outer layer is crispy on the outside and tough on the inside, paired with a combination of sweet sauce and spicy oil. When you take a bite, all the delicious flavors are blended together. The tenderness of the lettuce and the softness of the dough are just right!

Store Recommendations :

Crispy egg-filled pancakes: Egg burgers in Lujiaxiang Property Community

Egg burgers are made in a mold, with eggs on one side and flour pancakes on the other, sandwiched in the middle Meat is very nutritious. Have one in the morning and you will be full of energy all day long!

When there are many people queuing up, you often have to wait for more than ten minutes for a pot. But looking at the whole pot of golden burgers, listening to the sizzling sound of the oil flipping up and down, and smelling the aroma of meat floating in the wind, no one gave up no matter how long they waited.

Egg burgers are most delicious when they are just out of the pan. They are crispy on the outside and tender on the inside. The delicate meat filling, eggs, and cumin are all blended together. Bite the outer skin with a small mouth, and the meat juice will ooze out slightly, which is very satisfying!

Store recommendation:

Burger Queen: No. 28-9 Renshouli (near the entrance of Sijiao Lane)< /p>

Egg Burger: Tofu Pudding, No. 18 Ruiyang Street

Speaking of tofu buns, there are too many gangs to count. Salty people and sweet people have their own preferences. Should you pour sauce or syrup?

When a bowl of tofu is served, should you chop it up and drink it or keep it in its original shape? Which side are you on?< /p>

Nanjing basically makes salted tofu puffs, which are added with more than a dozen condiments such as dried shrimps, pickled mustard, coriander, and sesame oil. When mixed together, they are moderately salty, rich in taste, and not monotonous at all. Fragrant, spicy, numb and refreshing, spoonful after spoonful, endless aftertaste.

Store recommendation:

Tang Xiaoqing’s Chongqing Douhua: Pan-fried buns, No. 242-4, Gulou West Bridge

Pan-fried buns, also called pan-fried steamed buns, one They are so tight that they look like little fat steamed buns. But the inside is more like a steamed bun. When the bun is no longer put in the steamer but put in the oil pan, the gravy is richer.

The dough should be tough, the meat filling should be delicious, and the bottom shell should be crispy. Delicious pan-fried buns must have these three things. The most delicious thing is the golden and crispy side fried in the pan. It is simply Top!

The filling of the pan-fried buns is inherited from the soup dumplings, and the salty and sweet meat filling is added with jelly. The method of eating is the same as the soup dumplings. Take a small bite and drink the soup first. Then take a gentle sip and the rich soup will spread in your mouth instantly. It's wonderful.

Store recommendation:

Wujia Shengjian: No. 195-1, Ninghai Road

Xiaoyang Shengjian: B1 Floor, Dayang Department Store, No. 122, Zhongshan South Road

Li Ji Moslem Restaurant: No. 1 Dingding Lane

Shanghai Zitong Youlian Shengjian: No. 91 Jinshajing Pidu Noodles

Speaking of noodles in Nanjing, Pidu Noodles are definitely mentioned the most! The noodles are cooked in the clear soup until they are seven-cooked, then thrown into the meat and bone soup, and cooked together with skin tripe, sausages, tomatoes, vegetables and other ingredients until boiling. Add a little red spicy oil, a mouthful of soup and a mouthful of noodles, it's a perfect match!

Pi belly is something made from deep-fried pig skin. It is too greasy to be used as a staple food and is inconspicuous as a side dish. But when the crispy skin belly is dipped in the noodle soup, it’s like Chollima meets Bole! Every pore is filled with soup, and the entrance is chewy!

Have another serving of oil residue, it’s too greasy. If you think it’s unhealthy, you won’t care about it after taking that one bite! But it depends on your luck when you encounter the oil residue. It comes out every few days, and it will be sold out as soon as it comes out of the pot. It’s so popular!

Store recommendations :

Qijia Noodle House: No. 32-2, Mingwalang Daxianglu

Lao Taipidu Noodles: No. 97 Pingshi Street

Xiangji Noodle House: No. 13 Lujia Lane, Old Braised Noodles

Eating a bowl of Old Braised Noodles in the morning will make you full of energy all morning. Common toppings for Laolu Noodles include big meat, short ribs, shredded pork with pickled vegetables, etc. Big meat is my favorite. The thick piece of meat is so satisfying just by looking at it. When you bite into it, it is really fat but not greasy, and leaves a lingering aroma in your mouth!

Put a spoonful of the cooked stew into a bowl, then add the soup and toppings. It is rich and refreshing.

In addition to generous portions of meat, there is also delicious braised vegetarian chicken, which is also very large. You will not be hungry after eating it from morning to noon! You can switch between meat and vegetables and you will not get tired of eating it for a week. !

Store recommendation:

Sihechun Noodle House: No. 78 Yangzhu Lane

Shunxin Ramen House: No. 150 Madao Street

Li Yang Noodle House: Inside the front room of Kaihongjunfu, No. 29, Rehe South Road

DiLei Noodle House: Big Pork Bun, No. 6, Changhong Road

The Big Pork Bun is probably the simplest member of the breakfast army Come on, don’t pay attention to how you eat it, and don’t distinguish between cliques. Just think of the moment when the steamer is opened, the heat and aroma hit your face, and your mouth water will be secreted instantly~

The slightly yellowed dough and the suitable fat and thin meat filling are transformed into a A big meat bun waiting to be steamed. The soft but tough dough is the secret to the delicious meat buns, and the juicy fillings cannot be ignored!

The first bite of the meat buns makes your teeth meet the meat fillings. It’s a good meat bun! The most delicious thing is the thin layer between the skin and the filling. You can taste the deliciousness of the meat filling and the softness of the dough.

Store recommendations:

Jinling Big Meat Buns: B1, Jinling Hotel, Hanzhong Road

Aerospace Steamed Buns: No. 126 Zhanyuan Road (near Zhanyuan Gate) Long Bao

The Xiao Long Bao is closed at the top, while the Nanjing Soup Bao is at the bottom. At first glance, the xiaolongbao is smaller and not as round and plump as the soup dumpling, but in terms of deliciousness, there is really no difference between them.

As the younger brother of soup dumplings, Xiao Long Bao is eaten in the same way. Use chopsticks to gently lift the Xiao Long Bao. Through the sunlight, you can see the outline of the soup in the thin dough. It is crystal clear and really beautiful.

Poke the holes in the pleats before eating and drink the delicious soup. It’s great!

Store recommendation:

Sichuan Restaurant: Taiping South Road No. 171

Liu Changxing: Oil terminal at No. 2 Xujiaxiang (Zhonghua intersection)

You terminal is the name of Nanjing people for shredded radish cake. Stir the chopped green onion and shredded white radish into the batter, then pour it into a round iron spoon with wavy edges, and finally put it into the oil pan and fry until it is set and changes color.

Freshly baked oil buns are golden in color, crispy and fragrant. The soft and glutinous batter combined with the sweetness of the shredded radish brings you the taste of your childhood!

The oil dumplings that were ubiquitous in the past are becoming less and less popular now. If you encounter them occasionally, you must eat two to be satisfied. !

Store recommendation:

Nanjing Dapai Dong: Steamed Cake at No. 48 Dashiba Street

In my memory, Steamed Cake must be sold with a burden . You can follow the smell of rice noodles from a long distance and find the vendors on the street corners, and then you can wait in line while counting how many others are waiting for you.

Do you still remember the bamboo tube used to make steamed cakes? The moment you look forward to opening them the most is steaming hot. Steamed cake is made from glutinous rice ground into rice flour. It smells faintly and tastes glutinous but chewy.

White rice noodles can be paired with black sesame and raisins. Different combinations have different textures and flavors. Black sesame has the aroma of sesame and a slight sweetness, while raisins are sour and sweet. Don't eat too much at one time. Steamed glutinous rice cakes are very easy to fill your stomach.

Store recommendation:

Steamed rice at the breakfast shop at the entrance of the old community

There are many types of steamed rice in Nanjing, sweet and salty, each with its own ingredients, as well as rice. different. My favorite is fried dough sticks, salted egg yolk, pickled mustard and sour beans. It tastes like "peeling its heart out layer by layer".

You can also add shredded pork, grilled sausage, ham, etc. to the salty version, and less to the sweet version. A spoonful of white sugar is standard, and the sticky rice and the grainy texture of the sugar are intertwined. , very wonderful.

You can also choose black rice, which tastes harder and not as soft and glutinous as white rice. No matter whether it is white rice or black rice, if you have one in the morning, you will still be full until noon!

Store recommendation:

Fangpo Cake Group: No. 50 Wangfu Street

Steamed Rice with Small Glasses: Steamed Dumplings at Hongwu Road Wuxing Electric Beimen

Nanjing’s steamed dumplings are not only beautiful in shape, but also very refreshing in taste. The skin of each steamed dumpling is as thin as paper, but it is very tough. The meat filling is visibly plump against the thin skin.

After steaming, the steamed dumplings are crystal clear, with tender meat and rich juice. When you take a bite, a fragrance will spread out.

In addition to delicious meat fillings, there are also refreshing vegetable fillings. Under the transparent dough, there is an emerald green filling, which is really cute. Steamed dumplings stuffed with meat will make you tired if you eat too much, so a combination of meat and vegetables is a good choice.

Store recommendation:

Liu Changxing: No. 2 Xujia Lane (Zhonghua Road intersection)

Halal Anyuan Restaurant: No. 138 Wangfu Street Cake Ball

Nanjing has many delicious pastries, such as square tea cakes, which taste soft and have sweet fillings inside. There are also five-color cakes, rose cakes, and green dumplings. Although they are small in size, they are quite heavy. A pair of cakes will definitely fill you up.

The three-color cakes at Lianhu Cake Shop are soft and glutinous. You can taste three flavors at one time, which is very pleasing.

The Fangpo cakes at Fangpo Cake Tuan Shop are named after themselves in a domineering manner. They are not big in size and have a relatively pink texture. The Fangpo cakes are fresh and not too sweet.

Store recommendation:

Lianhu Cake Group: No. 26 Gongyuan West Street

Fangpo Cake Group: No. 50 Wangfu Street

Nanjing’s Huilugan has a long history. Legend has it that it was a snack that Zhu Yuanzhang repeatedly praised. The soup is made from chicken stock and has a very fresh taste. The tofu soak fully absorbs the umami flavor of the chicken juice, and is ready to serve after boiling until soft.

Put a few pinches of soybean sprouts in the soup base, which is simple and refreshing. You can also add hot sauce to add more flavor. When you take a bite, the soup mixed with the fragrance of tofu fruit is very appetizing.

Store recommendation:

Qifangge: No. 12, Gongyuan West Street, Qinhuai District

Yongheyuan Restaurant: No. 68 Jiankang Road