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Dian Shui Lou's Nanjing store has been listed as a Michelin 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 out dumpling wrappers and stuff xiaolongbao. The overall atmosphere is clean and bright, with a classic decoration that presents the scenery of a small bridge and flowing water in the Jiangnan region. Dian Shui Lou stated that the Nanjing store is the flagship store and the original store, and it is the earliest opened among the eight stores in Taiwan. The restaurant recommends classic Jiangsu and Zhejiang dishes, including Dian Shui Kao Fang, which is braised pork belly with a savory sauce, tender and not greasy, and not tough. The natural colored xiaolongbao comes in a basket with seven different flavors, each using natural vegetable juice to make the colorful wrappers, including pumpkin, spinach, beets, carrots, perilla, and squid ink. The fillings include truffle, spicy, XO sauce, shrimp, crab roe, and black pork, with a diverse taste and attractive appearance. The West Lake Fish Belly is a grass carp marinated in Zhenjiang vinegar, offering 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 tea leaves can bring out the freshness of the shrimp and the aroma of the tea. Dian Shui Lou - Small bridge, flowing water, and the delicious flavors of Jiangsu and Zhejiang. Small bridge, flowing water, and the delicate dim sum and good tea of Jiangnan homes. Sitting under the wooden carvings of Dian Shui Lou, you can enjoy the strong flavors of Suzhou and Hangzhou. Dining becomes a cultural taste, even a literary scene. From Jin Yong's heroes and the feast of the martial heroes, to Zhang Ailing's and Xu Zhimo's banquets, Dian Shui Lou has amazed diners with its culinary culture. Its traditional slow-cooking techniques of Jiangsu and Zhejiang have also brought nearly vanished old dishes back to life. "The Wealthy Beggar Chicken" needs to be marinated for a whole day and then wrapped in soil and roasted for four hours, so it is impossible to dine without prior reservation. The xiaolongbao is also a must-try signature dim sum at Dian Shui Lou. The xiaolongbao with 19 folds looks like a transparent lantern when lifted, and like a hundred-fold chrysanthemum when placed down. The filling of black pork leg meat also includes old hen broth. The "Crab Roe Xiaolongbao" made with fresh crab meat and roe from male and female crabs every day is particularly fresh and tasty. Remember the tips for tasting: "Gently pick up, shake left and right, use a spoon to catch the bun, first taste the soup, then the filling." Don't forget the top dish of Hangzhou, "West Lake Vinegar Fish"... In the busy city, what could be more leisurely than enjoying a table of Jiangnan delicacies?