Nanjing | Ge Jin Ji.

Shunde Boneless Pigeon The first boneless pigeon in Nanjing, you can't find it anywhere else. The fresh and tender pigeon meat is delicious after being dipped, and the more you eat, the more fragrant it becomes. Crispy Skin Squab Different cooking methods for different pigeons, but crispy skin is the best for squab. The meat is tight and tender, and one bite is enough to get you hooked. Dry Stirred Seafood Vermicelli Pot The amount of seafood inside is very sufficient, the prawns are very clean, and I love the texture of the vermicelli. Freshly Cut Dragon Hanging The portion is also very sufficient, you can see the clear texture, the quality of the beef is excellent, and it tastes great with their dipping sauce.