History is a dish whose flavor will last forever. As a time-honored restaurant reflecting the charming features of Nanjing for a hundred years, Shizilou Restaurant presents a historical feast for its customers.

Profound cultural heritage

“From the Song to Qing Dynasty (1644-1911), only Shizilou Restaurant presented the best Beijing cuisine, Jiangsu cuisine, and Huaiyang cuisine.” “Shizilou”, an impromptu name given by Zheng Banqiao in Qing Dynasty, has become a famous gourmet signboard in Nanjing, whose cuisine always greatly impresses its visitors.

The outward appearance of Shizilou Restaurant doesn’t seem to match its reputation, but the trees, bridges over the water, and pavilions inside it make people into a garden of the early Qing Dynasty, which is fresh and impressive.

Built along with the founding of Hunan Road Gourmet Street, the new Shizilou Restaurant, after inviting the contemporary eminent Buddhist monk to the site, constructed three pools.

The central “Fate Pool” with its rich water storage offers best wishes to friends gathered by fate from all over the world, forming a rich cultural heritage and considerably high ornamental value.

The strong flavor of home

“There is a Shizilou Restaurant on the Shizi Bridge, and there are shizitous (pork meatballs) in Shizilou Restaurant.” A gentle bite of the soft and crystal shizitou, which can be ordered by everyone, gives people an aroma such as Shaoxing fermented bean curd kept for a long time.

Nanjing cuisine, whose flavor is best presented through stewing and roasting, gathers the advantages of various cuisines, and is welcomed by different kinds of diners. Loyal fans of Chiang Kai-shek, Tai Chi-tao, Kung Hsianghsi, and Chiang Ching-kuo marked its peak period as well as its innate grace and elegance.

Apart from shizitou, some other original dishes, including the “tongluo series”, which feature “tongluo squid tentacles” and “fungus series” with “pig tripe and lung boiled together with mushrooms”, are also filled with the irresistible flavors of Nanjing.