Close

Tang Dynasty Feast (Ru’anmen Outskirts Branch)

特色菜 · ⭐ 4.7

No. 8 You'anmen Wai Street, 1st Floor

Dishes

• 

  A Horse's Red Dust, the Concubine Smiles

  A single horse gallops with red dust, the imperial concubine smiles—this dish features fresh lychees as the main ingredient, adorned with a delicate sugar coating. The lychees are peeled and pitted, gently mixed with a specially prepared osmanthus honey sauce, then individually coated in a thin layer of sugar to reveal an enticing color. Finally, it is presented with refined plating that highlights the freshness and unique flavor of the lychees.
• 

  东市炙烤脆皮乳鸽

  东市炙烤脆皮乳鸽是一道经典粤式烧腊，选用优质乳鸽，经秘制卤水浸煮后风干，再以高温炙烤至表皮金黄酥脆。肉质鲜嫩多汁，带有独特的炭火香气。外皮薄如蝉翼，咬下时发出清脆声响，内里鸽肉细腻入味，搭配特制椒盐或酸梅酱，更显咸香与鲜甜的层次感。
• 

  Tang Dynasty Peony Blossom

  Da Tang Fuhua is a creative dish featuring fresh vegetables like carrots, cucumbers, green peppers, and wood ear mushrooms. After slicing and blanching, they are mixed with a dressing of soy sauce, vinegar, sugar, and sesame oil, then arranged into a flower shape for an elegant presentation.
• 

  Taizong Fresh Shrimp Noodles

  Tai Zong Fresh Shrimp Noodles feature fresh shrimp, noodles, and seasonings like scallions, ginger, and garlic, cooked or stir-fried. Shrimp is marinated briefly in salt and cooking wine before being combined with noodles and seasoned with soy sauce.
• 

  Mengjin Vinegar Fish

  Mengjin vinegar fish is made from fresh grass carp, marinated, deep-fried until crispy, then topped with a sweet and sour sauce of vinegar, sugar, soy sauce, ginger, and garlic.
• 

  Imperial Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a traditional Fujian dish featuring abalone, sea cucumber, shark fin, scallop, fish maw, pig trotters, chicken, duck, ham, and mushrooms. Layered in a clay pot with broth and Shaoxing wine, it's sealed and slowly stewed for hours to blend flavors.
• 

  山药烧牛肉

  山药烧牛肉是一道营养丰富的家常炖菜，主要食材为牛腩或牛腱肉与铁棍山药。牛肉切块焯水后，与姜片、八角等香料一同炖煮至软烂，再加入去皮切段的山药继续焖烧。成品汤汁浓郁醇厚，牛肉酥烂入味，山药粉糯清甜，充分吸收了肉汁的鲜美。整体口感咸鲜香浓，山药与牛肉的搭配既滋补又美味，适合秋冬季节食用。
• 

  狮麟招牌醋鱼

  狮麟招牌醋鱼是一道经典中式菜肴，选用新鲜草鱼为主料，经过去腥处理后，以精湛刀工在鱼身两侧划出均匀刀口。制作时先将鱼身煎至两面金黄，再以陈醋、白糖、生抽、姜末、蒜末等调制的酸甜酱汁慢火焖煮入味。成菜色泽红亮，鱼肉鲜嫩细腻，酱汁浓郁挂勺，入口先尝到醋的醇厚酸香，随即转为甘甜回鲜，口感层次丰富，酸而不涩，甜而不腻，开胃下饭。
• 

  Crispy Lotus Root in Pond

  Lotus root salad is a cold dish featuring lotus root as the main ingredient, combined with snap peas and carrots. Slice the lotus root, blanch it, then mix with blanched snap peas and carrot strips. Add seasonings and toss well. The key is preserving the crisp texture of the ingredients.
• 

  Western Region Camel Yogurt

  West Region Camel Yogurt is made from camel milk with natural fermentation cultures. No artificial colors or preservatives are added, preserving the original flavor and nutrients. It has a creamy white color, thick texture, and slightly sour taste.
• 

  Empress Lychee Shrimp Balls

  Imperial Lady Lychee Shrimp Balls feature fresh shrimp meat paired with seedless lychee flesh, coated in egg white and starch, then gently stir-fried. The shrimp is tender, the lychee sweet and refreshing, offering a rich, layered texture.
• 

  DaoKou Roast Chicken

  Dao Kou Roast Chicken is a traditional Chinese cooked food made primarily from whole chickens, processed through marinating, boiling, and frying. Fresh young chickens are used, marinated with various spices and seasonings, then slowly boiled in a pot before being fried to achieve a crispy skin and tender meat.
• 

  Chang'an Gourd Chicken

  Chang'an葫芦 Chicken is a traditional Shaanxi dish made with a whole chicken and a gourd. The chicken is marinated, stuffed into the gourd, deep-fried until golden and crispy, then steamed to absorb flavor. The skin is crunchy and fragrant, while the meat remains tender and juicy.
• 

  Grilled Eel with Shark Fin

  Eel and fish maw stir-fry is a dish featuring eel and fish maw. Eel is marinated, then pan-fried or grilled, while soaked fish maw is stewed with eel to absorb its rich flavor, resulting in a soft, chewy texture.

Reviews