Close

Li Bai Library Restaurant (Xietang Old Street Branch)

江浙菜 · ⭐ 4.5

Xietang Old Street

Dishes

• 

  Cloud Mist Immortal Drunk Large Head Shrimp

  Fresh large head shrimp marinated in a secret drunken sauce, served with a cloud-like presentation for a rich, savory flavor and tender texture.
• 

  Qubi Chilli Red Robe Shrimp Paste Pork Ribs

  Fresh pork ribs marinated with Qubi chili red robe shrimp paste and slowly stewed, tender meat with rich sauce flavor, slightly spicy and savory.
• 

  Home-style Burned Hong Kong Spider Crab

  Fresh spider crab from Hong Kong is stir-fried with ginger, scallions, garlic, and broth, then slowly braised to infuse rich flavor. The dish features bright red color, savory-sweet taste, and natural seafood aroma.
• 

  Cantonese Steamed Sea Bass with Three Shreds

  Fresh sea bass is steamed with ham strips, dried mushroom strips, and green and red pepper strips, resulting in tender fish meat and a rich, fresh flavor.
• 

  Signature Peking Duck

  Our signature Peking duck is made from tender Beijing duck, carefully marinated and roasted using a unique process that results in golden, crispy skin and juicy, tender meat. The whole duck has a glossy red color, served with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce. When eaten, it fills the air with irresistible aroma.
• 

  Hangzhou Bian'er Chuan

  Hangzhou Bian'er Chuan is a traditional noodle dish from Hangzhou, Zhejiang, made with pickled mustard greens, bamboo shoots, and thin slices of pork, served in a savory broth over hand-pulled noodles.
• 

  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
• 

  Spicy Pepper Chicken Leg with Chicken Juice

  A dish of whole chicken legs marinated in chicken juice and spices, then steamed to tender perfection with a fragrant chili flavor.
• 

  海胆白水洋豆腐

  海胆白水洋豆腐是一道以新鲜海胆和嫩豆腐为主要食材的菜肴。豆腐切块后焯水，与海胆一同放入清汤中煮制，保持食材原味。海胆的鲜甜与豆腐的细腻融合，口感清爽。
• 

  Extremely Spicy Zigong Jumping Frog with Beef

  Fresh frog meat stir-fried with Ziggong chili, Sichuan pepper, and aromatic spices over high heat. Tender texture, intense spiciness and numbing flavor, lively and explosive in the mouth.
• 

  Zigong Spicy Frog Legs

  Fresh frog legs stir-fried with chili, Sichuan pepper, and aromatic spices, delivering a spicy and numbing flavor typical of Sichuan cuisine.
• 

  Huaiao Braised Pork

  Hua diao braised pork is made with fatty pork belly, cooked slowly with Huangjiu (rice wine), rock sugar, light soy sauce, dark soy sauce, and spices. The pork belly is cut into pieces, blanched to remove odor, then simmered with the seasonings until tender and glossy red.
• 

  Sea Moss and Shrimp with Mei Ji Sauce

  Fresh shrimp stir-fried with sea moss and Mei Ji sauce, offering a savory and slightly sweet flavor.
• 

  West Lake Beef and Fish Rice Soup

  A traditional Zhejiang dish featuring beef, fish, and glutinous rice in a delicate broth, reflecting the region's emphasis on fresh ingredients and subtle flavors.

Reviews