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A taste of Nanjing

You Mian

有面

A small noodle shop on Zhongyang Road run by an owner trained in Huaiyang cooking, who applies that training to a bowl of noodles: Suzhou-style thin noodles, Nanjing-style braised meats on top, and a beef bone broth boiled fresh every morning. It is the sort of place that makes the case for Nanjing as a breakfast city.

¥ on the MICHELIN price scale (lowest band); exact figure unconfirmedMichelin Bib Gourmand 2026Gulou district, 139 Zhongyang Road.
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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

The house favourites

What to order

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

  • Beef brisket and tendon noodle soup (牛腩牛筋面)
  • Nanjing braised toppings on noodles (老卤浇头面)

What it actually tastes like

Tendon is a prized texture here, not a cheap filler — gelatinous and slippery rather than chewy. Otherwise mild.

Allergens in this kitchen

gluten/wheatsoysesameegg

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.