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Long Yan Chuan Cui · Sichuan-Guangdong Fusion Cuisine

特色菜 · ⭐ 4.7

Zone A, Level 2, Vitoria Building, No. 106 Huangpu West Road

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Caviar-Infused Pork Roll

  Crispy pork rolls filled with savory stuffing and served with luxurious Kaluga caviar for a rich, umami-packed bite.
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  Charcoal-Roasted Duck

  Roast duck is made from Beijing ducks, marinated and slow-roasted in a special hanging oven. Cooked over fruitwood charcoal, the skin becomes crispy while the meat stays tender, with a bright red color and rich aroma.
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  State Banquet Chicken Custard

  State Banquet Chicken Tofu is made primarily from chicken breast, finely processed into a tofu-like texture, then served with精选清汤, presenting a dish with a pure white color and delicate texture.
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  Large Yellow Croaker

  Yellow croaker is a common sea fish typically cooked by steaming, braising, or frying. The main ingredient is fresh yellow croaker, seasoned with ginger, scallions, cooking wine, and other seasonings. The preparation emphasizes preserving the tender texture of the fish meat.
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  Small Dragon Máo Xiě Wàng

  A spicy Sichuan-style dish featuring fresh small dragon shrimp, duck blood, bean sprouts, and beef tripe, simmered in a rich, numbing chili broth.
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  Xiangshu Gang chili stir-fried with pork

  Zhangshu Port chili stir-fried with pork is made from Zhangshu Port chili and native pork. The small chilies are from Hunan, tender and mildly spicy. The pork comes from free-range pigs, using fatty and lean parts like belly or tenderloin. Cut chilies and pork into pieces, stir-fry together with salt and soy sauce over high heat until cooked through, preserving the original flavors.
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  Spicy Handmade Sticky Rice Noodles

  A Sichuan-style cold dish made from sticky rice flour, steamed into a jelly-like texture and topped with spicy chili oil, garlic, and herbs for a bold, numbingly hot flavor.
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  Douban Flower Snowflake Beef

  Made with tender bean curd and premium snowflake beef, cooked by stewing. The beef is marbled with fat and melts in the mouth; the bean curd absorbs the broth, offering a smooth texture. Rich and savory with a hint of sweetness.
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  Crispy Spicy Chicken

  Spicy crispy chicken is a Chinese dish made with chicken, usually thigh or breast meat, marinated, coated in starch and deep-fried until crispy. It's stir-fried with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic for rich flavor.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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  Chicken Bean Curd Soup

  Chicken Bean Curd Soup is a soup made with chicken and tofu, where the chicken is stewed until tender and then cooked together with soft tofu, offering a fresh and delicate taste.
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  Black Truffle Mixed Snail Slices

  A refined cold dish featuring fresh snail slices tossed with fragrant black truffle, olive oil, garlic, and a touch of salt for a crisp, savory flavor.
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  Black Pepper Large Crab

  Fresh large crab stir-fried with black pepper, garlic, and ginger, delivering a rich, savory flavor.

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