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A taste of Nanjing

Xiao Pan Ji Ya Xie Fen Si Tang

小潘记鸭血粉丝汤

Started as a cold-appetiser stall in Hongmiao and moved several times before landing on the ground floor of an office building on Zhongshan East Road, in the middle of town. The MICHELIN Guide names it both for its duck blood noodle soup and for Nanjing roast duck — which, unlike the Beijing version, is marinated, less sweet, and served chopped rather than carved. Convenient for anyone staying near the Confucius Temple or Xinjiekou.

¥ on the MICHELIN price scale (lowest band); exact figure unconfirmedMichelin Bib Gourmand 2026Qinhuai district, 1F Longtai Building, 198 Zhongshan East Road, central and walkable from Xinjiekou.
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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 by the MICHELIN Guide's Nanjing food feature for both duck blood soup and Nanjing roast duck

The house favourites

What to order

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

  • Duck blood and glass noodle soup, with your choice of duck cuts (鸭血粉丝汤)
  • Nanjing roast duck, chopped, with its marinade poured over (南京烤鸭)
  • Cold duck appetisers, the shop's original trade (卤菜)

What it actually tastes like

Nanjing roast duck is sweeter and wetter than Beijing's: it is served chopped through the bone and ladled with its own sweet-savoury marinade, not with pancakes and hoisin. Bones stay in. As above, duck blood curd is cooked and set, and the offal in the soup can be declined with 不要鸭肠 (bù yào yā cháng).

Allergens in this kitchen

soygluten/wheatsesameegg

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

Duck blood and vermicelli soup 鸭血粉丝汤Light, clean duck broth; the blood curd is soft and faintly metallic-sweet, somewhere between silken tofu and chicken liver.Nanjing roast duck 南京烤鸭Savoury and aromatic rather than sweet, with a brothy, spiced sauce soaking into the meat.