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A taste of Nanjing

Qiang Ye Fan Dian (Changbai Street)

强烨饭店

Thirty years of neighbourhood trade have turned a small Changbai Street shop into a two-storey restaurant that is still, in every other respect, a neighbourhood shop. The kitchen mixes Cantonese and Jiangsu cooking and the house style is the sizzling claypot. It is the Nanjing dinner that most resembles how the city actually eats at night.

¥¥ on the MICHELIN price scale (moderate); exact per-head price unconfirmedMichelin Bib Gourmand 2026Qinhuai district, 636 Changbai Street.
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Why come here

A place worth making time for

MICHELIN Bib Gourmand (good quality, good value cooking) in the MICHELIN Guide Shanghai | Jiangsu | Zhejiang 2026, and named in the MICHELIN Guide's Nanjing feature for stinky tofu

The house favourites

What to order

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

  • Frog's legs with duck tongues in a sizzling claypot (牛蛙鸭舌煲)
  • Nanjing stinky tofu (臭豆腐)
  • Pork intestine claypot (肥肠煲)

What it actually tastes like

This is the most offal-forward entry in Nanjing: duck tongues, pork intestine and frog all appear in the signatures, and all are eaten with the bones and cartilage in. Stinky tofu's fermented smell is strong and carries across the room. Order the claypots to share and a plain vegetable alongside.

Allergens in this kitchen

soygluten/wheatsesamefishshellfishegg

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.