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Dianshui Lou's Nanjing branch has been listed in the Michelin Guide as a Bib Gourmand recommended restaurant for Jiangsu and Zhejiang cuisine. As soon as you enter the restaurant, you can see the open kitchen where the chefs quickly and skillfully roll dumpling wrappers and make soup dumplings. The overall atmosphere is clean and bright, with decor that is elegantly traditional, featuring a scene of Jiangnan's small bridges and flowing water. Dianshui Lou stated that the Nanjing branch is the flagship store and the original store, and it was the first to open among the eight stores in Taiwan. The restaurant recommends classic Jiangsu and Zhejiang dishes, including Dianshui Kao Fang, a dish of pork belly braised with seasonings and slowly stewed over low heat until the sauce is thickened, offering a rich yet not greasy, tender yet not dry texture. The natural color steamed dumplings come in a basket of seven pieces, each with seven different flavors. The colorful wrappers are made from natural vegetable juices, including pumpkin, spinach, beetroot, carrot, perilla, and squid ink. The fillings include truffle, spicy and numbing, XO sauce, shrimp, crab roe, and black pork, offering a diverse taste and an appealing appearance. The West Lake Fish Belly (Zhangjiang Cui Tang) features a grass carp marinated with Zhenjiang vinegar, allowing you to taste the elasticity and freshness of the fish meat. The Longjing Shrimp uses Longjing tea broth in the dish, and the wild shrimp stir-fried with the tea broth allows you to taste the freshness of the shrimp and the tea aroma.