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Qing Yu An · Jiangnan Su Banquet (Ligongdi Branch)

江浙菜 · ⭐ 4.8

No. 33, Phase I, Ligongdi, Ligongdi Plaza

Dishes

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  Eight-Treasure Tofu with Baby Lobster

  Eight-Treasure Tofu with Baby Lobster is a dish combining seafood and tofu. Main ingredients include fresh baby lobster, soft tofu, and eight selected accompaniments such as shrimp, dried scallops, shiitake mushrooms, ham, chicken, bamboo shoots, green peas, and carrots. The baby lobster is cleaned, tofu is cubed; the eight treasures are pre-cooked separately, then simmered together with tofu and lobster in broth over low heat to blend flavors, finished with a light thickening. The dish features a rich broth, tender tofu, and sweet lobster meat.
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  Black Garlic Sea Crab Soup

  A nourishing soup made with fresh sea crab and black garlic, simmered slowly to bring out rich flavor and health benefits.
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  Hand-Deveined River Shrimp

  A dish made with fresh river shrimp, manually peeled and deveined, then quickly stir-fried in hot oil for a tender and flavorful result.
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  Hand-Deveined Shrimp

  A dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
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  Hand-Torn Baishuiyang Tofu

  Hand-Torn Baishuiyang Tofu is a traditional dish featuring high-quality tofu from the Baishuiyang region of Zhejiang. Main ingredients include Baishuiyang tofu, broth (typically chicken or bone broth), a small amount of ham or salted pork slices, and seasonal vegetables like greens or shiitake mushrooms. The tofu is torn by hand into irregular pieces (not cut with a knife) to create a rough surface that better absorbs the broth. The tofu pieces are then stewed with the broth and other ingredients until fully infused with flavor. The finished dish has soft, elastic tofu in a clear, savory broth.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Clam and Noodles Stir-fry

  Clam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Flame Fresh Chili Beef Short Ribs

  Fresh chili beef short ribs stir-fried with flame effect, delivering a bold and spicy flavor.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Crispy Beef Ribs

  Crispy beef ribs made by slow-cooking tender beef ribs and frying them until the skin becomes crunchy, offering a rich texture contrast.
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  Crispy Skin Wenchang Chicken

  A Cantonese dish featuring Wenchang chicken marinated and deep-fried until the skin is crispy while the meat remains tender and juicy, often served with sweet bean sauce or chili salt.
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  Catfish Lion's Head

  Bream lion's head is a round dish made from bream meat and pork mince. The bream is mashed, mixed with pork, and seasoned with scallion-ginger water, egg white, and starch. It's shaped into large balls, then boiled or steamed and served with broth or sauce.
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  Mapo Tofu with Small Blue Lobster

  A spicy and savory dish combining tender tofu and fresh small blue lobster, seasoned with Sichuan peppercorns and chili paste.

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