Chez Jiangnan 江南·南京盐水鸭

A traditional specialty from Nanjing. The duck meat is poached in an aromatic brine, offering white skin and tender, subtly salty meat. Usually eaten cold or lukewarm.

Classic Chinese soup composed of a flavorful broth, translucent vermicelli, and cubes of coagulated duck blood (silky texture similar to tofu). Garnished with offal for a richness of textures.

Pan-fried dumplings, typical of Nanjing. They are stuffed with juicy beef, with a golden crispy bottom and a steamed fluffy top.

Homemade chili-based condiment. Ideal for enhancing dishes with a spicy and aromatic touch.

A mix of seasonal vegetables, often served cold or marinated. Fresh and crunchy, lightly seasoned to whet the appetite.

Thinly sliced chicken fillets served cold. The meat is tender and coated with a flavorful sauce.

Thin slices of beef braised in a mixture of Chinese spices (star anise, cinnamon, cloves). Served cold, it is aromatic and firm to the bite.

Famous Sichuan dish (Fuqi Feipian). Mix of thinly sliced beef and offal, served in a spicy chili oil and Sichuan pepper sauce. Spicy and rich.

Cold chicken (Kou Shui Ji) bathing in a bright red spicy oil sauce. Tender, spicy, and sesame-scented.

Lotus root slices stuffed with sticky rice, drizzled with osmanthus flower syrup. A sweet and savory starter, crunchy and sticky at the same time.

Pressed and thinly sliced pork head meat. Offers an interesting texture combining lean meat and crunchy cartilage.

Braised duck tongues. Appreciated for their unique texture, a mix of tender skin and small cartilage. Eaten with fingers.

Crushed cucumber pieces marinated with garlic and vinegar. Very refreshing and crunchy, ideal for accompanying spicy dishes.

Sliced and seasoned duck gizzards. Characteristic firm and crunchy texture.

Also known as Jianbing. A thin folded crepe filled with egg, sweet and savory sauce, herbs, and a crispy fried dough square. Here served with sweet Chinese sausage.

Chinese crepe garnished with crispy fried chicken pieces, adding a rich texture to the soft and crunchy ensemble.

Deluxe version of the Chinese crepe filled with slices of roast duck, offering a rich, roasted flavor.

Chinese crepe filled with a breaded and fried fish fillet.

Chinese crepe filled with spicy dried tofu, providing a firm texture and a savory taste.

Chinese crepe with rousong (sweet and savory dried pork floss) and seaweed, a classic combination in Asia.

A modern fusion: crepe filled with very spicy Korean instant noodles (Samyang) and melted cheese. High in carbohydrates and very spicy.

The classic and simple version of Jianbing, with double portion of egg for richness, without meat.

Complete meal box including roast lacquered duck, served with white rice, vegetables, and egg.

Meal box with crispy fried chicken pieces, rice, and side dishes.

Meal box with breaded fish fillet, rice, and side dishes.

Meal box with beef stewed or stir-fried in a special chef's sauce, rice, and side dishes.

Shengjian Bao. Pan-fried buns with a crispy bottom and fluffy top, stuffed with pork and a juicy hot broth. Be careful on the first bite!

Southern-style Shao Mai. Steamed dumplings with thin wrappers, stuffed with a savory and sticky mixture of glutinous rice, meat, and mushrooms.

Thin dough pancakes filled with Chinese chives and egg, grilled until golden and crispy.

Tangyuan. Chewy glutinous rice dough balls served in a light broth, with a flowing black sesame paste center.

Hot and sweet soup dessert. The red bean base is sweet and slightly grainy, enhanced by the unique flavor of fermented rice.

Delicate dessert soup containing pieces of taro (starchy tuber) and flavored with floral osmanthus flowers.

Small portion of crispy fried pieces, choice of chicken or fish. Ideal as a snack.

Shrimp coated in batter and fried. Crispy on the outside and tender on the inside.

Fried duck pieces to achieve very crispy skin.

Fried spring rolls stuffed with chicken and vegetables.

Fried spring rolls stuffed with pork and vegetables.

Fried spring rolls stuffed with shrimp.

Hearty soup with tender braised beef pieces and your choice of noodles. The broth is rich and aromatic.

Soup containing cleaned and stewed pork tripe. The vermicelli version traditionally includes duck blood. Chewy texture.

Soup garnished with an assortment of braised beef offal, offering varied textures and a deep flavor.

Lighter soup garnished with shredded or sliced chicken breast.

Classic fish and pickled cabbage (Suancai) dish. The broth is sour and spicy, very appetizing, with tender fish slices.

Soup garnished with pork braised in aromatic soy sauce (Lu Rou).

Soup served with braised pork rib pieces.

Soup garnished with stir-fried pork with marinated vegetables (often brown mustard), providing a savory and umami flavor to the broth.

Rich texture dish with puffed pork skin (spongy, absorbs broth), sausage, and pork.

The most complete version with all available toppings. A feast of meats and side dishes in a large bowl.

Seafood soup, garnished with shrimp, balls, and squid.

Soup with slices of cold beef marinated in spices.

Wheat noodles stir-fried in a wok over high heat with soy sauce and vegetables, plus your choice of meat. Smoky flavor (wok hei).

Classic fried rice with egg and small vegetables. The grains are separated and fragrant.

Noodles served drained and mixed with sauce and toppings, without broth. More concentrated flavor.

Quintessential summer dish. Cold noodles mixed with crunchy vegetables and a vinaigrette or spicy sauce.

Steamed plain white rice.

Classic boiled dumplings (or grilled option). Juicy filling of minced pork and crunchy cabbage.

Chicken and cabbage dumplings.

Dumplings with a distinctive flavor thanks to the celery that seasons the beef.

Vegetarian option with a mix of vegetables for texture and taste.

Very fragrant dumplings thanks to Chinese chives, enriched with shrimp and scrambled egg.

Ice cream balls coated in a thin glutinous rice dough (mochi). Chewy texture on the outside and icy on the inside.

Standard or sugar-free carbonated soda.

French sparkling mineral water.

Wanglaoji. Very popular iced Chinese herbal tea, with a sweet and slightly herbaceous taste.

Light and refreshing Chinese pale ale, perfect for accompanying spicy dishes.

Sweet and creamy coconut milk drink.

Kangshifu brand iced lemon tea, sweet and thirst-quenching.

Genki Forest. Popular sugar-free flavored sparkling water in China.

Hot infused Chinese tea.

Sweet and vegetal soy drink.