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Tang Yuan Private Banquet · Chinese Restaurant

特色菜 · ⭐ 4.8

Unit 16, 1st Floor, Building 6, No. 32 Baiziwang Courtyard

Dishes

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  XO Sauce Stir-fried Shrimp with Chinese Yam

  The dish 'XO Sauce Stir-fried Shrimp with Chinese Yam' is made with shrimp, Chinese yam, and XO sauce. The Chinese yam is first blanched, then stir-fried with shrimp in hot oil, and finally seasoned with XO sauce. It has a fresh and tender texture with a rich flavor.
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  Braised Yellow Croaker with Rice Cake

  Fresh East China Sea yellow croaker and glutinous rice cake are braised together. The fish is cleaned, pan-fried until golden, then simmered with soy sauce, cooking wine, ginger, and other seasonings before adding the rice cake to absorb the rich fish broth, resulting in a soft, flavorful dish.
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  Loofah Tips with Fresh Almonds

  A mix of tender loofah tips and fresh peach kernels, blanched and tossed with seasonings for a crisp, refreshing taste.
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  Braised Bamboo Shoot Skin

  Home-braised bamboo shoot skins is a dish made primarily from dried bamboo shoot skins. After soaking and cutting, they are simmered with pork belly, mushrooms, scallions, ginger, soy sauce, cooking wine, and sugar until flavorful. The dish has a glossy red color, soft bamboo skins, and rich meat aroma.
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  Scallion Oil Noodles

  Scallion oil noodles feature cooked noodles mixed with boiled dried shrimp and scallions. Cook noodles, sauté scallions in hot oil, add dried shrimp, then toss with noodles.
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  Dried Kombu Sautéed Broccoli

  Dried Kombu Sautéed Broccoli is a dish made with broccoli and dried kombu, stir-fried in hot oil. It has a fresh and fragrant taste with the seafood flavor of kombu.
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  Steamed Spider Crab with Taizhou Tofu

  Fresh spider crab and local tofu are slowly stewed together with ginger, cooking wine, and water until fully flavored.
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  Clam and Taitai Bean Noodles

  Clam and bean thread noodles from Taizhou is a dish featuring clams and bean threads. After washing, clams are cooked with bean threads, which absorb the clam's freshness and become soft and chewy. A few slices of ginger are added to remove fishy smell, with salt and a touch of soy sauce for seasoning, preserving the original flavor.
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  Stir-fried Pea Shoots

  Clear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
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  Basil-Glazed Seared Grouper

  Gilded sea bream is pan-seared and then baked, topped with a sauce made primarily from basil to infuse the fish with aromatic freshness, resulting in tender texture and unique flavor.
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  Crab Meat Handmade Lion's Head

  Crab meat handmade lion's head dumplings made with pork filling, crab roe, scallions, ginger, and seasonings, shaped by hand into large meatballs, then fried or stewed. Crispy outside, tender and juicy inside.
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  Aged Huangjiu Marinated Lobster

  Aged Huangjiu-steamed drunken lobster with fresh lobsters marinated in aged yellow wine, ginger, and scallions, then steamed and soaked in a sauce of yellow wine, sugar, and soy sauce to absorb the rich flavors.
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  Aged Shaoxing Wine Braised Pork

  Made with pork belly, slowly braised with aged Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, and spices. Tender meat with a glossy red color and rich wine aroma.
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  Chicken Mushroom Stir-Fried with Baby Bok Choy

  Stir-fried chicken fungus with baby bok choy, using fresh chicken fungus and tender baby bok choy. Slice the fungus, cut the greens, stir-fry the fungus first until fragrant, then add the greens until just cooked, season and serve.
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  Black Truffle Pan-Seared Qingyuan Chicken

  A premium dish featuring Qingyuan chicken pan-seared with black truffle, delivering a rich, savory flavor and elegant presentation.

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