Often mistakenly referred to as "food stalls", the stalls are generally set up on side streets or alleys, and stools are set up next to them for diners to sit on.
Nanjing's big brand stalls just want to present such a feeling, the style of the store is made into a courtyard in the south of the Yangtze River, the couplets are elegant, the waiters are uniformly dressed in simple clothes, and you can also hear the Suzhou commentary, and the sense of immersion is very strong. Based on the traditional "Jingsu cuisine", Nanjing Dapai stall has improved the folk dishes in various places, and has now become one of the representative brands of Nanjing's food influence, with more than 40 branches across the country, and all of them are directly operated.
Having an ancient charm is not old-fashioned. Entering the Nanjing big brand stalls, the semi-open kitchen has been turned into a laneway, and the snacks and dishes are displayed in kind, and you can also chat with the chef. According to spring, summer, autumn and winter, Nanjing's big-name stalls are divided into four different menus, and dishes are launched according to the season, and you can place an order by scanning the code, which is very convenient. The titles of "account room", "shopkeeper" and "little two" are full of nostalgia, and taking parents and elders to experience it will definitely resonate.
Duck blood vermicelli casserole, ancient sugar taro sprouts, Tianwang roast duck buns, signature salted duck, stewed lion's head...... There are countless star snacks in Nanjing's big-name stalls. The more homely the taste, the more you need to keep improving, even if it is a stewed soup or a dish of roasted tofu, you also need to pursue the best taste. Taking Meiling porridge as an example, it is rumored that Mrs. Jiang let the chef use high-quality japonica rice, soybean milk, lily, and yam to boil into porridge for consumption, which is particularly sweet and sweet, and only this one can taste it. The story of each dish can be viewed on the official account of Nanjing Dapai, the friendly experience is easy to spread, and the old taste is retained and the new technology is embraced, which is why Nanjing's Dapai stall can maintain its popularity.
As a special restaurant, Nanjing's big-name stalls are more inclined to Nanjing cuisine, but they also involve some dishes of Jiangsu and Zhejiang cuisine, such as crab roe soup dumplings, glutinous rice lotus root with honey sauce, osmanthus pull cake, stewed lion's head, fragrant dried maran head, gold medal oil eel paste, etc., the production is not successful, but it is not very brilliant. From the perspective of comprehensive experience, Nanjing's big-name stalls are more suitable for experiencing the environment with relatives and friends, and if it is a business banquet, it is not enough grade. The dishes are not outstanding, but the high cost performance of the big brands is enough to become a restaurant that everyone will love.
