Located on the second floor of the Shenghe Mansion Hotel, a Luxury Collection Hotel, Hanging Bell Pavilion is well-known in Nanjing. The decoration design of the Hanging Bell Pavilion is not luxurious, with Chinese red and reddish brown as the main colors, and the style is classical and stable, which is more suitable for business banquets.

Compared with other Huaiyang restaurants, Hangling Pavilion has a rich menu, in addition to classic Huaiyang dishes, local fine snacks, abalone cucumber winged belly, Jianghai live fresh and other dishes, it also provides representative dishes of other cuisines, such as mapo tofu in Sichuan cuisine, crispy pigeon in Cantonese cuisine, etc., diners have a variety of choices. Hanging Bell Pavilion pays attention to the seasonality of ingredients, and changes the menu according to the season, such as wild vegetables such as malan head mixed with fragrant dried vegetables and garlic and pea sprouts in spring, and a crab feast in autumn. In addition, Hanging Ling Pavilion will also launch creative dishes from time to time, such as spring tea dishes with spring tea in dishes.

There is still a certain gap between the Hanging Bell Pavilion and restaurants of the same level such as Jiangnan Stove and Winter Drink House. Taking Huaiyang's famous dish Wensi tofu as an example, the Wensi tofu soup in Hangling Pavilion is delicate and the knife work is in place, but the beany smell is too strong and public, covering up the umami of the broth itself. Although the crab roe roasted tofu also has a high selection rate, the performance is slightly unsuccessful. The ginger flavor in the crab roe overshadows the umami, and after the tofu is fried, it is combined with the crab roe to make it greasy, so it is not recommended to try it.

Compared with Wensi tofu soup and crab roe tofu, the level of squirrel mandarin fish is much higher. The mandarin fish used in Hangling Pavilion is not large, the meat is fresh and tender, and the fried mandarin fish has a crispy taste and is very crispy, even if it is soaked in the sauce for a long time, it will not affect the taste too much. The fly in the ointment is that the sweetness in the sauce is greater than the sourness, and for some diners, it is still on the sweet side, and the overall flaws are not hidden.

Danqing lychee fried cherry has little relationship with Huaiyang cuisine, but it is an unmissable dish in Hangling Pavilion. "Liwei" is another name for "Kung Pao", and "cherry" refers to the round shape of the chicken thighs like cherries. Danqing lychee flavor fried cherry is actually kung pao bullfrog. The dishes are sweet and sour, very appetizing, and although chili peppers are added to the dishes, it has little effect on the overall taste of the dishes.

The Hanging Bell Pavilion has a large hall and private rooms, the hall area is not large, the distance between the seats is close, and the lack of privacy reduces the dining experience. The restaurant clerk is natural and thoughtful, with quick hands and feet, and timely movements.