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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

Pin Ning Fu

品宁府

The best value starred restaurant in this entire file: a one-star Huaiyang kitchen on the 39th floor of the Ritz-Carlton with an open pass, views over Xuanwu Lake and Purple Mountain, and a Michelin price band of only two symbols. The chef updates regional classics rather than reinventing them, and the knife-work dishes are the reason to come. It was newly promoted to one star in the 2026 regional guide.

¥¥ on the MICHELIN price scale (moderate), unusually low for a starred restaurant; 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, newly promoted in the MICHELIN Guide Shanghai | Jiangsu | Zhejiang 2026

The house favourites

What to order

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

  • Crystal pork aspic with vinegar pearls (水晶肴肉)
  • Wensi tofu soup with crabmeat, hand-shredded (蟹粉文思豆腐)
  • Nanjing stinky tofu, done properly (臭豆腐)

What it actually tastes like

Pork aspic is exactly what it sounds like — cured pork set in its own savoury jelly, served cold — and it is a Huaiyang delicacy, not a novelty. Stinky tofu's fermented smell is the point. Everything else is mild and faintly sweet.

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.

Get to know the menu

Local specialities to try here

Stinky tofu 臭豆腐The smell is far stronger than the taste - fried, it is savoury, mild and slightly cheesy inside.