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Taste Pavilion Special Private Chef Cuisine (Dachang Branch)

特色菜 · ⭐ 4.0

No. 666 Xudong Road

Dishes

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  Five-Finger Jellyfish

  Five-Finger Jellyfish is a cold dish made mainly with jellyfish. The main ingredients are jellyfish skin and jellyfish head. After washing, the jellyfish is sliced and mixed with seasonings such as vinegar, soy sauce, and chili oil. It has a crisp texture and a fresh, spicy taste.
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  Flavorful Pork Ribs

  A dish of pork ribs marinated, fried, and stir-fried in a savory sauce, resulting in tender meat with rich flavor.
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  Tea-Scented Chicken

  A dish of chicken slow-cooked with tea leaves, ginger, and scallions, resulting in tender meat infused with aromatic tea flavor.
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  Small Barracuda

  A dish made with fresh small barracuda, steamed or braised with ginger, scallions, and garlic, resulting in a tender and flavorful seafood delicacy.
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  Hand-Kneaded Sandwich

  A sandwich made with hand-rolled dough filled with fresh vegetables, meat, or eggs, offering a layered and satisfying taste.
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  Maple Leaf Pumpkin

  A creative dish featuring pumpkin carved into maple leaf shapes and steamed, offering a sweet, soft texture and autumnal presentation.
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  Steamed Grouper

  Steamed grouper is a dish made with fresh grouper, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Spicy Boiling Fish

  Special Boiling Fish is made with fresh grass carp as the main ingredient, accompanied by bean sprouts, garlic slices, ginger slices, dried chilies, Sichuan peppercorns, and other辅料. The fish meat is sliced and marinated with cooking wine and salt, then stir-fried together with the vegetables in hot oil, followed by adding beef broth to boil. Finally, a generous amount of chili and Sichuan peppercorns are sprinkled on top, and hot oil is poured over to enhance the aroma.
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  Stone Pot Small Potatoes

  A home-style dish made with small potatoes stir-fried in a stone pot with vegetables like green pepper and onion, offering a soft, savory flavor with a slight char.
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  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
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  Sichuan Pepper Perch

  Bamboo pepper sea bass is made with fresh sea bass, bamboo peppers, ginger slices, and green onions. The fish is scored, marinated with salt and cooking wine, then steamed with the辅料 and finished with hot oil to enhance aroma.
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  Crab Roe Tofu Noodles

  A classic Suzhou dish made with fine tofu threads and crab roe, offering a rich, savory flavor.
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  Soy Sauce Cat's Eye Snail

  A Cantonese seafood dish featuring fresh cat's eye snails cooked in soy sauce with garlic and ginger, offering a savory and slightly sweet flavor.
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  Sweet Rice Balls in Fermented Rice Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made from glutinous rice flour and brewed rice wine (jiu niao). The dough is shaped into small balls, boiled, then mixed with the fermented rice wine. Add ingredients like goji berries or red dates for flavor. Soft, chewy texture with a subtle wine aroma.
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  Blossom-Tailed Shrimp

  Fresh shrimp with tails left intact are marinated, steamed, and glazed with a savory sauce, garnished with colorful vegetables for a vibrant presentation.

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