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Tengyue Grand Hotel

Home-style Chinese cuisine · ⭐ 3.6

No. 165, Hengwu South Road

Dishes

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  Fresh Catch

  A Chinese dish featuring fresh seafood such as shrimp, fish, and shellfish, steamed or boiled to preserve natural flavors with ginger, scallions, and garlic.
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  Black rice dish

  Black rice is made from glutinous rice soaked in juice or leaves of the black rice tree, then steamed. The rice turns dark green and has a fresh plant aroma.
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  Farmhouse Black Rice

  Farmhouse black rice is made by steaming glutinous rice dyed with osmanthus leaves, often with pork and mushrooms, resulting in a fragrant, savory dish.
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  Rock Sugar Red Date Dessert

  A traditional Chinese dessert made with red dates and rock sugar, simmered until tender and sweet.
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  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
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  Signature Local Old Goose

  Locally raised old goose slowly braised and stewed, resulting in firm meat with rich aroma and distinct savory umami flavor.
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  Two Seasonal Vegetables

  A dish featuring two seasonal vegetables, typically stir-fried or blanched and dressed simply, offering a fresh and healthy taste.
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  Szechuan Pepper Beef

  Hangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Hengshan Fish Head

  A traditional Chinese dish made with fresh fish head, simmered slowly with tofu and seasonings to create a rich, savory broth.
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  Fish Head Hot Pot Soup

  Hot pot fish head soup is made with fresh fish heads, ginger slices, green onions, and other ingredients, slowly simmered in a clay pot. After frying the fish head, it's cooked in water or broth over low heat for several hours to create a creamy white soup with rich flavor.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Glazed Rice Duck

  Glazed Rice Duck is a Chinese dish made with duck meat, rice, and various seasonings. The duck skin is crispy, and the meat is tender, while the rice absorbs the duck's flavor, offering a rich taste.
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  Sour Cucumber Skin

  A refreshing cold dish made from cucumber skin, seasoned with vinegar, garlic, sugar, and salt for a crisp, tangy flavor.
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  Wild Kudzu Flour

  Wild kudzu flour is a natural starch made from wild yam roots, known for its smooth texture and health benefits such as detoxification and hydration.
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  Fish Head Soup

  Fish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.

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