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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

Jiangnan Wok · Yun

江南灶·云府

Nanjing's most expensive serious restaurant, on the 42nd floor of the Shangri-La in Gulou, with private rooms that each have their own balcony over the city. Chef Hou cooks Huaiyang food in its fine-dining register, which means knife work treated as the main event and seasonal local produce handled with very little seasoning. It holds its Michelin star from one edition of the regional guide to the next.

¥¥¥¥ on the MICHELIN price scale (top band); exact per-head price unconfirmedMichelin 1 star 2026Gulou district, 42F Shangri-La, 329 Zhongyang 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.

  • Braised eight-treasure pigeon with abalone (八宝鸽)
  • Wensi tofu soup, tofu shredded to hair-thickness by hand (文思豆腐)
  • The seasonal Huaiyang set menu (时令套餐)

What it actually tastes like

Huaiyang cooking is mild, slightly sweet and built on stocks rather than spice, so the risk here is finding it under-seasoned rather than overwhelming. Expect river eel, pigeon, soft-shell turtle and other proteins that do not appear on Western menus, and dishes where the prized quality is a gelatinous, slippery texture.

Allergens in this kitchen

shellfishfishsoygluten/wheatsesameeggdairy

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.