Jinjia Duck Shop (RuYang Street Store)
小吃快餐 · ⭐ 3.8
No. 18 Ruiyang Street, Ruijin Road Subdistrict (near Ruijin Road)
Dragon Mate tips
If you are traveling in China to visit Nanjing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 18 Ruiyang Street, Ruijin Road Subdistrict (near Ruijin Road). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Spice Beef, Pine Nut Roast Duck, Salted Duck.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanjing
- Category: 小吃快餐
- Rating: 3.8
- Address: No. 18 Ruiyang Street, Ruijin Road Subdistrict (near Ruijin Road)
- Popular dishes: Five-Spice Beef, Pine Nut Roast Duck, Salted Duck, Sauced Duck Head, Four Parts of Duck
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Dishes
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Pine Nut Roast DuckA creative dish combining traditional roast duck with pine nuts, featuring crispy skin, tender meat, and a nutty aroma from toasted pine nuts.
Salted DuckSalted duck is a traditional dish made primarily from fresh ducks, prepared by curing and boiling. The duck is marinated with salt, Sichuan peppercorns, star anise, and other seasonings for several hours to overnight, then boiled in water to preserve the tenderness and original flavor of the duck meat.
Sauced Duck HeadSauce duck heads are simmered with soy sauce, sugar, cooking wine, star anise, and cinnamon to absorb rich flavors, resulting in a soft, savory dish.
Four Parts of DuckA traditional Chinese dish made from four parts of a duck—legs, wings, feet, and gizzard—braised or stewed until tender and flavorful.
Duck FeetDuck feet, made from duck legs, are cleaned, blanched to remove odor, then stewed, braised, or simmered in sauce until tender and flavorful. Commonly cooked with soy sauce, star anise, cinnamon, and ginger over low heat.