Lang Li Bai Business Banquet & Family Feast (Jinling Shangfu Branch)
江浙菜 · ⭐ 4.6
Nos. 17–18, Building 9, Jingling Shangfu Crystal Street, No. 118 Daguang Road
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at Nos. 17–18, Building 9, Jingling Shangfu Crystal Street, No. 118 Daguang Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Goose, Small Pot Braised Pork Belly, Chuan-style Mao Xue Wang.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanjing
- Category: 江浙菜
- Rating: 4.6
- Address: Nos. 17–18, Building 9, Jingling Shangfu Crystal Street, No. 118 Daguang Road
- Popular dishes: Salted Goose, Small Pot Braised Pork Belly, Chuan-style Mao Xue Wang, Squirrel-shaped Mandarin Fish, Squirrel-Style Mandarin Fish
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Salted GooseA traditional Chinese dish made by curing and cooking a whole goose, resulting in a savory, salty flavor and firm texture.
Small Pot Braised Pork BellyA traditional Chinese dish featuring pork belly slowly braised in a small pot with soy sauce, sugar, and spices until tender and flavorful.
Chuan-style Mao Xue WangChuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
Squirrel-shaped Mandarin FishSquirrel-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.
Squirrel-Style Mandarin FishSquirrel-shaped mandarin fish is a Chinese dish featuring mandarin fish with flower cuts, deep-fried until crispy, then coated in a sweet and sour sauce made from sugar, vinegar, and tomato ketchup, giving it the appearance and texture of a squirrel—crispy outside, tender inside.
Sichuan-Style Boiled Goose IntestineA Sichuan-style dish featuring fresh goose intestine quickly blanched in boiling water and topped with spicy oil, chili, and Sichuan peppercorns for a numbingly spicy flavor.
Salted Goose Four PiecesA traditional Chinese dish made by boiling goose legs, wings, and neck in salted water with spices, resulting in tender, savory meat.
Braised Radish and Tofu Skin in Meat SauceA savory vegetarian dish featuring braised radish and tofu skin simmered in a rich meat-based sauce, offering a harmonious blend of textures and flavors.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Grilled Ribeye SteakSkillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
Catfish with Water Bamboo ShootsA Chinese dish featuring catfish and fresh water bamboo shoots, simmered together to create a rich, savory flavor.