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L'avis de Gault&Millau
Part of the Minerva Hotel, the already legendary red-and-golden Nan Jing was the first Chinese restaurant in Bucharest – and it still deserves its place on the food map, after more than 25 years. The Szechuan dish Mapo Tofu with beef is aromatic and rich, while the irresistible fermented bean flavor is not too overpowering for the uninitiated. The wontons are homemade, the pork filling is juicy, and the comforting gingery broth ties everything together. The Peking duck is also present – just make sure to order it in advance. In the dessert section, the fried milk – crispy on the outside and chewy-fluffy on the inside – brings a homey feeling to the meal.
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