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Lu Lou Private Banquet (Li River Store)

江浙菜 · ⭐ 4.8

No. 15, Yize Road

Dishes

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  Nine-grid Slow-Cooked Tofu Shreds

  Nine-grid slow-cooked tofu thread is a dish primarily made with tofu threads. The tofu is sliced into fine strands, blanched, and set aside. Using a nine-grid small pot, each compartment is filled with high-quality broth, tofu threads, and accompaniments such as ham, shrimp, and mushrooms, then gently simmered over low heat until fully infused with flavor. The resulting tofu threads are tender and delicate, with a rich and savory broth.
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  Salted Egg Yolk and Lily Bulb Crispy Abalone

  Abalone is coated with a crispy batter and deep-fried until golden, then stir-fried with salted egg yolk and lotus blossom. The melted salted egg yolk blends with the abalone, while the lotus blossom adds a refreshing sweetness, creating a rich and layered flavor profile.
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  Imperial Clear-Stewed Lion's Head Meatballs

  State Banquet Clear Stewed Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, starch, and other ingredients until well blended. It is then shaped into large meatballs and gently simmered in clear soup until fully cooked, preserving the tender texture of the meat and the clarity of the broth.
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  樟树港辣椒煎炒牛排

  樟树港辣椒煎炒牛排是一道融合创新菜，精选优质牛排与湖南特产樟树港辣椒为主料。牛排切条后快速煎至外焦里嫩，樟树港辣椒煸炒出独特的清香味与微辣感，两者一同大火爆炒。成品口感层次丰富，牛排肉香浓郁、汁水饱满，辣椒清脆爽口，带有独特的清香与适中的辣度，咸鲜微辣，香气扑鼻。
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  Crystal Meat with Sturgeon Caviar

  Crystal meat with sturgeon caviar is a cold appetizer dish featuring crystal meat made from pork trotter and sturgeon caviar. The crystal meat, prepared by marinating, boiling, and cooling, forms a transparent gel-like texture and is sliced and arranged on the plate; sturgeon caviar serves as a garnish to enhance the flavor complexity.
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  Premium Soft-Boiled Eel with Noodles

  Premium Soft-Textured Eel with Noodles is made from fresh eels. After removing the internal organs, the eels are sliced into fine strips, marinated with cooking wine and ginger slices to remove fishy odor, then quickly stir-fried at high heat. Scallions and garlic are added as accompaniments, followed by thickening the sauce and reducing it to a glossy finish. This results in tender, smooth eel strands with a delicate texture.
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  Braised Softshell Turtle with Wang's Oil Stick

  Red-braised Hanshou Softshell Turtle with Wangba Oil条 (Deep-fried Dough Sticks) features Hanshou softshell turtle as the main ingredient, slowly stewed with various seasonings. After preparation, the turtle is simmered with high-quality broth, ginger slices, and scallion segments to achieve tender, flavorful meat. Wangba oil条, a complementary staple food, is made using traditional frying techniques—crispy on the outside and soft inside—ideal for dipping into the soup or enjoying on its own.
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  Braised Sea Cucumber with Green Onion and Chinese Yam

  Iron Rod Yam and Scalloped Sea Cucumber is a dish primarily made with iron rod yam and sea cucumber. After soaking, the sea cucumber is simmered together with sliced iron rod yam, along with green onion segments, ginger slices, and seasonings. It is slowly braised over low heat until fully infused with flavor, resulting in soft and glutinous yam and tender, fresh sea cucumber, with a rich and savory broth.
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  Vanilla Black Pepper Wenzhou Fish Cake

  Herb black pepper Wenzhou fish cakes are made from fresh fish meat, seasoned with herbs and black pepper, mixed evenly to form fish cakes, then pan-fried or steamed. Main ingredients include fish meat, herbs, black pepper, and辅料 such as starch and egg white.

Reviews

• Parker_14
  Tried a few Huaiyang dishes here — the soft eel noodles were silky and tender, and the sauce really brought out the flavor, super comforting. We got a private room which was nice, plus it had its own bathroom which was super convenient for a dinner with friends. Staff was friendly, food came out fast, didn't have to wait long at all. Honestly had a great meal overall, would definitely consider coming back here for the next get-together.