The delicacies of Qinhuai District include Jinling Salted Duck, Stewed Vegetable Core, Nanjing Salted Duck, Qinhuai Bajue, Nanjing Fragrant Belly, Nanjing Plum Blossom Cake, Nanjing Stinky Tofu, Crab Shell Yellow Shaobing, etc.

1. Jinling salted duck: This duck is made from "osmanthus duck" from the Mid-Autumn Festival of that year. It is marinated with hot salt and clear brine, then taken out and hung in a cool place to dry. After being cooked, this duck is tender and delicious with a unique flavor. The skin of the finished vegetable is jade-white and oily, the duck meat is reddish and tender, the skin is fat and the bones are fragrant, making it extremely delicious.

2. Stewed vegetable core: It is a famous historical dish in Nanjing, Jiangsu. When cooking, first simmer the washed cabbage in warm oil until it is green in color, take it out, and then stew it in a pot with other ingredients. This can not only maintain the tenderness of the cabbage, but also make it easy to taste. The color is yellow-green, the shape of the plant is complete, the heart of the cabbage is crispy and melts in the mouth, and it is fragrant and salty.

3. Nanjing salted duck: salted salted duck is marinated and air-dried. There are two types: cured salted duck and spring salted duck. Because its meat is tender and tight, like a slab, it is called salted duck. The production technology of Nanjing salted duck has a history of more than 600 years.

4. The Eight Wonders of Qinhuai: The first is Huangqiao Shaobing and Kaiyang Dried Silk in Yonghe Garden. The second best is Jiang Youji’s beef soup and beef pot stickers. The third highlight is Liufengju’s bean curd and scallion pancakes. The fourth highlight is Qifangge’s duck pancakes and assorted vegetable buns. The fifth specialty is Qifangge’s dried shredded sesame oil and shredded chicken noodles. The sixth highlight is Lianhu Cake Shop’s sweet-scented osmanthus-filled dumplings and five-color cakes. The seventh highlight is the smoked fish silver noodles and thin-skin dumplings at Zhanyuan Noodle House. The eighth wonder is Kuiguang Pavilion’s spiced beans and spiced eggs.

5. Nanjing Xiangdu: Created during the Tongzhi period of the Qing Dynasty, it is shaped like an apple, petite and exquisite, and is called "little belly" by old Nanjing folk. Its flesh is tight, red and white, and tastes tender and refreshing, with a slight sweetness. It is not only a famous dish at banquets, but also a good accompaniment in daily life.

6. Nanjing Plum Blossom Cake: Plum Blossom Cake originated from Suzhou. In the production of Nanjing Plum Blossom Cake, small yuanxiao, green and red fruits, pine nuts, etc. were later added to make it taste more delicious, charred on the outside and tender on the inside. Moreover, there are more than ten preparation methods such as bean paste, jam, nuts, etc., which brings plum blossom cake to a new level.

7. Nanjing stinky tofu: It can be divided into two types, one is gray-white tender tofu, and the other is gray dried tofu. Deep-fry the tender stinky tofu in a pan until golden brown, then serve it out of the pan. When eating, top it with some chili sauce, sesame sauce, garlic juice, coriander, green onions, and minced ginger. It tastes crispy on the outside and soft on the inside, and has a rich flavor. The gray stinky dried tofu needs a little longer to be fried in oil. As the attractive odor spreads, small bubbles will appear on the surface of the dried tofu, and the color will turn gray. Black and ready to eat.

8. Crab shell yellow pancake: stuffed with top-grade dried vegetables and fresh fat diced meat, and slowly baked in a special oven over charcoal fire. It looks like a cooked large crab. The shell is yellow in color, hence the name Crab Shell Yellow Shaobing.