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A taste of Nanjing

Zhi He Lao Ya Fen Si Tang

致和老鸭粉丝汤

A husband-and-wife shop in Qinhuai that has been making one bowl for more than twenty years: duck offal glass-noodle soup, the dish Nanjing is defined by. The broth is clear duck stock simmered for hours; into it go sweet-potato glass noodles, cubes of set duck blood, duck intestine, and tofu puffs stuffed with duck. Locals eat it with a duck-fat shaobing flatbread on the side. This is the version to try first.

¥ on the MICHELIN price scale (lowest band); exact figure unconfirmedMichelin Bib Gourmand 2026Qinhuai district, 51-53 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

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 (鸭血粉丝汤)
  • The deluxe bowl, which adds duck heart and gizzard (全家福 / 加鸭胗鸭心)
  • Duck-fat shaobing flatbread on the side (鸭油烧饼)

What it actually tastes like

Duck blood is not drunk and it is not raw: it is drained, left to set into a firm curd, cut into cubes and simmered. It has the texture of a slightly springy silken tofu and a mild, faintly mineral taste — closer to liver than to anything alarming. The offal in the default bowl is the real variable: duck intestine is chewy and strongly flavoured. To skip it, say 不要鸭肠 (bù yào yā cháng). To get a bowl with only blood curd and noodles, say 只要鸭血 (zhǐ yào yā xuè).

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.Duck-fat sesame flatbread 鸭油烧饼Shattering, buttery-rich layers with toasted sesame; much more savoury than it looks.