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Jinling Roast Duck
$22.80Signature Nanjng Duck Vermicelli Soup
$16.80Nanjing Signature Salted Duck
$21.80Braised Pork Ribs with Pickled Mei Cai
$19.80Fried Green Bean Starch Sheet with Coriander and Sliced Duck
$17.80Steamed Hairy Crab
$25.80Golden Jade Feast
$20.80Stir-Fried Luffa and Shrimp
$16.80Braised Beef Brisket with Vermicelli in Clay Pot
$17.80Freshly Simmered Shrimp Roe and Tofu
$16.80
30 Years Signature Dishes
Jinling Roast Duck
南京人日常更爱的是南京烤鸭，与南京盐水鸭并称“文武鸭”。据传，明太祖朱元璋“日食烤鸭一只”。明成祖朱棣迁都北京，将南京烤鸭技术也带到北京，北京第一家烤鸭店刚开业时候的就叫“金陵片皮鸭”，在市幌上还特别标有一行小字：金陵烤鸭。南京人吃烤鸭，讲究皮酥肉嫩，肥而不腻，汤汁很考究，有松仁、瓜仁、芝麻以及各种调料，香气四溢，往往鸭子吃完，将汤汁拌上一大碗白米饭，吃的极香。$22.80PopularNanjing Signature Salted Duck
“鸭都”南京地处中国江南，水网纵横，远在春秋战国时期南京就有了“筑地养鸭”的传统，有记载的食鸭历史已经有一千多年。据文字记载，盐水鸭在清朝末年已流行南京城，成为南京一道名菜。南京人吃鸭子，除了不能吃的鸭毛，几乎鸭子的任何部位都可以烹制鸭馔，其中最负盛名的便是“盐水鸭”了。大牌档保留传统的手工搓盐、复卤、挂晾、炆煮等十多道工序，耗时近200个小时才能做出一只皮油黄、肉桃红、脂玉白的盐水鸭，每日工门店现制，是一道费时费功的功夫名菜。想体验“鸭都”美食，先从“斩只鸭子”开始。$21.80PopularFreshly Simmered Shrimp Roe and Tofu
有别于市面上的蟹黄豆腐，大牌档创制的虾黄豆腐是本店的一道特色名菜，咸中带鲜，别具风味，而且营养搭配也相当不错。这道虾黄豆腐，用料真材实料，每天用新鲜的虾头熬煮虾黄，再与嫩豆腐烧制而成，绝对的既美味又营养。是广受食客好评的名菜。$16.80Traditional style Crab with Ginger Sugar and Wine Sauce
明清之时，江南糟蟹、糖蟹盛行，为蟹中贡品。南京大牌档沿袭贡蟹古法，创新融合糟蟹和糖蟹的做法，将大闸蟹放置在红糖、生姜和少许花雕酒等所特制的酱汁中，熟炝冷浸，膏肥黄满，肉质鲜甜。为每年10-11月限定产品，不得不尝。$28.80Madam Chiang's Nutritious Beauty Porridge
坊间传闻：民国初期，宋美龄居住在南京。有段时间她的身体状况很不好，吃不下东西，其姐夫孙中山让其改变西式早餐，并让厨房熬制稀饭。厨师考虑营养，就用自制的豆浆和上等大米混合熬粥。宋美龄喝了一碗，顿感食欲大振，连称美味。南京大牌档由此得到灵感，经由多次尽心尝试与还原，终使这味失传已久的美食重现江湖。为纪念与此粥有渊源的第一夫人宋美龄，遂以“民国美龄粥”命名。如今，美龄粥已成为南牌的最受欢迎的产品之一。$10.50PopularChilled Drunken Virgin Red Crayfish
每日挑选鲜活印尼美娜多龙虾，在冰镇龙虾的制作基础上，用花雕酒泡制入味，并佐以其它自然香草提鲜增香，2006年首创“花雕冰醉龙虾”。一经推出，瞬间风靡中国。大牌档的冰醉龙虾只只严选、个个称重，特调秘卤浸醉足足8小时才能售卖。入口鲜嫩弹牙，酒香浓郁，冰镇爽口，为保证品质，每日限量供应。$36.80Nanjing Noodles in Light Soy Sauce Broth
相传乾隆27年，阳春三月乾隆皇帝微服私访江南，他避开了文武百官，带着汪廷珍在城内到处转，来到了一个面摊坐下来，一会儿看到摊小二端上一碗面条，根根利利爽爽，酱色面汤清澈见底，汤上浮着大大小小金色的油花和翠绿色碎蒜花，阵阵香味扑鼻而来。乾隆连吃两碗后，突然问这面叫什么名字。摊小二说：“我们没给它起名字。”乾隆深思片刻说：“现在正是阳春三月，这个面就叫‘阳春面’吧。”汪廷珍听后赶紧叫人拿来笔墨纸砚，请乾隆御笔赐名“阳春面”。 大牌档传承古法，完美复刻了那一碗神仙汤底的阳春面，已成为食客到大牌档必点招牌产品。$6.80Signature Nanjng Duck Vermicelli Soup
$16.80Prawns Infused with Yuhua Tea
清朝末年，中国江淮一带的的厨师就已用茶叶去炒河虾仁了。南京在唐代就已种茶，雨花茶是南京市特产，是中国十大名茶、中国三针之一。大牌档将雨花茶入菜$25.80Nanjing Chilled Vegetarian Delights
$11.80Steamed Glutinous Rice with Pork
相传明太祖朱元璋做和尚时，曾到处云游，靠人施舍度日。某个寒冷的夜晚，一名乞丐用剩饭和猪肉破罐用火烧煮，不一会便诞生了肉香诱人的餐食，自是被他俩吃得一粒不剩。后来朱元璋成为皇帝，虽将山珍海味尝了个遍，却念念不忘那顿难得的肉饭，然而即使找到了当时的乞丐，却已吃不出当年的味道。南京大牌档根据这一传说，在经典之上做出了改良，选用上等被称为“江米”的圆糯米腌渍调味，与肥瘦相间的五花肉腩做出这道江米扣肉，此菜形态整体饱满，口味咸鲜、回甜，食之还有粽叶的清香。$15.80Baked Yellow Croaker with Fresh Ginger
$48.80Red bean Glutinous Rice Balls in Sweet Wine Lees
$6.50Honey-glazed Stuffed Lotus Root
中国江南食藕，已有三千多年，宋代已出现“绣莲藕”之名，之后又有“花香藕”闻名遐迩。“笃笃笃 糖粥藕”南京人从小吃到大的糖粥藕，就是蜜汁藕，其精妙之处在于将糯米灌入藕眼，再入红糖、焦糖等小火熬煮。南京大牌档的金牌蜜汁藕，只选9孔老藕，取藕的中段，刨皮、灌米、煮藕、熬卤、卤藕，出品的糯米藕呈现美妙的琥珀焦糖色，藕洞中满满的紧塞着糯米，藕断丝连，软绵不烂，甚至还有那么点韧性，口感上佳。看似简单，确是费工费时的南京的味道。$15.80Braised/Kung Pao Kampong Chicken with Crispy Sesame Bun in Iron Pot
$32.80
招牌名菜
Nanjing Impressions Pot-Stickers
$6.50Beef Floss in Chinese Crepes
相传清乾隆时期，南京有位秦大士，自幼聪明好学，有“诗、书、画"三绝"之称，却多次科考不顺。乾隆十七年本不是大考之年，恰逢皇太后六十诞辰，朝廷开了“恩科”，秦大夫再次进京赶考，家人特为其准备了“建康七妙之薄饼”，配以金陵特色酸豇豆炒肉末便于携带，满载家人期待的秦大夫在这场科举考试中大放异彩，一举夺魁，得“状元”之名。酸豇豆酸酸脆脆，肉粒香而不腻，妥妥的“肉中骄子”，用薄皮小饼卷食，口感柔软滑润，味美而不腻，风味独特，仪式感拉满！秦状元府位于长乐路上，是南京目前唯一保存完好的状元故居。$16.80
大牌上新
Steamed Hairy Crab
精选中国江苏湖蟹，每日空运鲜活到店。只只膏肥黄满，现点现蒸，保持大闸蟹的原汁原味，为每年10-11月限定产品，错过得等一年。$25.80Jade Shrimp Shaomai
淮扬点心“三巨头”之一，把鲜嫩的蔬菜包进手工擀制的面皮，让您在新加坡就能品尝的一口江南鲜。$5.80Braised Beef Tendon and Brisket with Black Pepper
$22.80Golden Jade Feast
玉米的甜、山药的糯、菱角的粉、马蹄的脆、白果的韧，以顶级鲍鱼汁包裹，鲜美醇厚，愿您品尝这道菜时，也能收获满满的福气与好运。$20.80Huaiyang Three Delicacies Steamed Bun
淮扬点心“三巨头”之一，我们传承古法，精选优质猪五花肉、香菇丁与鲜笋，切成匀称肉丁。以老卤煨制，三味融合，咸中带甜。馅料饱满，一口下去，满是丰腴与满足。$7.50Stir-fried Pork Kidney with Chives
新鲜猪腰搭配韭菜，强身益气，南京独有抽炝做法。$26.80Stir-fried Wild Rice with Shredded Pork
$15.80Steamed Patin Fish
三种口味，一鱼多吃。$17.80Braised Pork Liver with Fragrant spices
每日鲜卤，配料干净。$12.80Ribs with Homemade Pickled Radish and Chilli Pot
$16.80
人气必点
Braised Pork Ribs with Pickled Mei Cai
$19.80Signature Spicy Crayfish
$59.80Signature Crayfish with Minced Garlic
$59.80Prawn with Minced Garlic on Iron Plate
$35.80Steamed Patin Fish with Chicken Broth/Green Peppercorns
$58.00
大牌热炒
Seasonal Vegetables (Blanched, Fried with Garlic, Stir-Fried)
$10.80PopularClaypot Cabbage with Cured Meat
$12.80PopularStir-Fried Luffa and Shrimp
$16.80Fried Green Bean Starch Sheet with Coriander and Sliced Duck
$17.80Stir-fried Smoked Dried Tofu with Pork Cheek
$16.80Stir-fried Sliced Flat Beans with Cured Meat
$15.80
大牌煲仔
Braised Beef Brisket with Vermicelli in Clay Pot
$17.80Boiled Chicken Soup with Wild Mushroom
$11.80Heritage Roast Duck Claypot with Beancurd Julienne
$13.80Braised Pork Intestine with Home-made Fermented Tofu
$19.80
金陵小厨
Special Steamed Egg with Okra in Chicken Broth
$7.80Handmade Diced Lotus Root and Pork Patties
$14.80
烧卤冷味
Paper-Wrapped Hand Shredded Chicken with Spicy and Sour Sauce
南京“鸭都”之称闻名遐迩，南京人吃鸡更是一绝。纸包手撕鸡每日选用鲜活甘榜鸡，大火旺蒸，配上秘制蘸料，手撕入味，吮指留香。$15.80Sesame-Scented Beancurd Julienne
$11.80Water Bamboo Shoots, Shiitake Mushrooms and Deep-Fried Tofu
$9.80Sweet soy sauce Jiangnan-style marinated fish
$22.80Braised Pork Shank
$19.80
Handmade Huaiyang Dim Sum
Braised Pork Shaomai
$6.80Wanton Dumplings in Supreme Chicken Broth
$7.80Hand-baked Taosu Cookie
$3.60Traditional Brown Sugar Rice Cakes
$9.80Osmanthus-scented Steamed Sponge Cake (3 pcs)
$6.80
米面粥
Roast Duck with Ji Cai Porridge
$9.80Nanjing Special Shredded Duck Fried Noodles
$15.80Rice
$1.70Fried Rice with Shrimps
$16.80
Fruit Juice
Luohan Snow Pear Juice
$4.80NJ Sour Plum w Hawthom Juice
$4.80
Drinks
Wong Lo Kat Herbal Tea
$2.80Coca Cola
$2.80Coca Cola Zero
$2.80Sprite
$2.80Mineral Water
$2.50
Chinese Baijiu
Spring Plum and Yellow Wine
$15.80Summer Yellow Wine w Red Dates
$15.80Winter Rice Wine
$15.80
啤酒
Tiger
$8.80IPA
$10.80
