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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Nanjing

Dai Yuet Heen

帝粤轩

The Cantonese counterpart to Pin Ning Fu, on the same floor of the Ritz-Carlton. Chef Liang brings thirty years of experience including time in Macau, and pulls Shunde ingredients into a barbecue-led menu. Worth knowing about as the one starred restaurant in Nanjing that is not Huaiyang — useful if you have had four days of duck.

¥¥¥ on the MICHELIN price scale (upper-middle band); exact per-head price unconfirmedMichelin 1 star 2026Xuanwu district, 39F The Ritz-Carlton, 18 Zhongshan Road.
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Why come here

A place worth making time for

MICHELIN one star, retained in the MICHELIN Guide Shanghai | Jiangsu | Zhejiang 2026 (starred since the first MICHELIN Guide Jiangsu Province edition, April 2025)

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Crispy-skin chicken, which sells out (脆皮鸡)
  • Sautéed baby lobster with radish cake and salted kohlrabi (萝卜糕炒龙虾仔)
  • Sweet and sour pork with Chinese olive kernels (橄榄仁咕咾肉)

What it actually tastes like

Mild by the standards of this list, and the closest thing in Nanjing to food a first-time visitor will already recognise. Cantonese barbecue means whole birds carved at the table with bones in.

Allergens in this kitchen

shellfishfishsoygluten/wheatsesameeggpeanuttree nuts

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.