老南京烤鸭馆·南京菜
江浙菜 · ⭐ 4.7
No. 108 Gongren Xincun, Jinmao Street
Dishes
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Goosefoot Turtle StewA nourishing stew made with turtle and millet, slow-cooked to perfection for a rich, savory flavor.
Hand-grab Mongolian Lamb RibsFresh lamb ribs marinated in secret spices and grilled over charcoal, served for hand-eating to enjoy the authentic grassland flavor.
Signature Fish Head RiceA flavorful dish featuring a fresh fish head simmered in savory sauce, served over steamed rice for a rich and satisfying meal.
Salt-and-pepper Duck FrameSichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
Huai'an Soft NoodlesHuai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
Special Lipo TaroA specialty dish featuring Lipo taro from Guangxi, steamed and stewed with pork and mushrooms for a rich, soft texture.
Old Nanjing Imperial Roast DuckOld Nanjing Imperial Roast Duck uses high-quality duck meat, which is specially marinated and roasted with fruit wood charcoal. The skin is crispy, the meat is tender, and the flavor is rich.
Chicken in TripeDoubao Chicken is a dish made with chicken thigh meat and pig stomach. Chicken pieces are mixed with seasonings, stuffed into cleaned pig stomach, sewn up, and slow-cooked until the chicken's aroma infuses the stomach.
Stinky Tofu and Intestine StewStinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.
Nanjing Roast DuckNanjing Roast Duck is a traditional Chinese dish made by marinating, air-drying, and roasting high-quality ducks with fruit wood. The skin is crispy, and the meat is tender, usually served with thin pancakes, sweet bean sauce, and scallions and cucumber strips.
Chicken-Flavored Large White FishChicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.
Duck Frame and Greens SoupA comforting soup made with duck bones and fresh greens, offering a rich, savory flavor and nourishing warmth.