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InterContinental Hotel · Lingxiao Restaurant (Zifeng Tower Branch)

江浙菜 · ⭐ 4.6

76th Floor, Greenland Intercontinental Hotel, Zifeng Tower, No. 1 Zhongyang Road (near Gulou Square and Zifeng Tower)

Dishes

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  Three Pepper Steamed Mandarin Fish

  Fresh mandarin fish steamed with green, red, and chili peppers, resulting in a tender, aromatic dish with a mild spicy flavor.
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  Lanxiangzi Mango Sago Dessert

  A refreshing dessert made with mango, coconut milk, sago pearls, and fragrant lanxiang seeds, chilled for a delightful taste.
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  Lingxiao Stone Pot Chicken

  Lingxiao Stone Pot Chicken is a Chinese dish made with chicken and spices such as chili and Sichuan pepper, cooked in a stone pot. The chicken is tender, and the soup is rich, with a spicy and fragrant flavor.
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  Wensi Tofu

  Wensi Tofu is a traditional Chinese dish made from soft tofu cut into fine threads, cooked in clear broth or chicken stock. The tofu is layered, sliced thinly, blanched, then simmered to absorb the rich flavors.
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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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  Premium Maoxuewang

  Premium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Glass-Braised Pigeon

  A Cantonese delicacy featuring tender young pigeon steamed until the skin becomes translucent, offering a delicate and savory flavor.
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  Garlic Steamed Lobster

  A dish made with fresh small lobsters steamed with garlic, ginger, and seasonings, resulting in a tender and aromatic seafood experience.
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  Shrimp with Tofu Skin Noodles

  A classic Suzhou dish featuring tender shrimp and fine tofu skin noodles simmered in broth, offering a delicate and savory flavor.
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  Fish Soup Handmade Knife Noodles

  A savory fish broth served with handmade knife noodles, featuring fresh fish bones and a delicate, flavorful soup.
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  Braised Lotus Seed with Shrimp

  Chicken head rice stir-fried with shrimp is a dish primarily made with chicken head rice and fresh shrimp. The preparation involves first cleaning the shrimp and marinating them with cooking wine, salt, and other seasonings. Next, the chicken head rice is cooked and set aside. Then, heat oil in a wok, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color. Finally, add the chicken head rice, season with salt and other seasonings, and quickly stir-fry until well combined.
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  Black Pepper Garlic Beef Tenderloin

  Tender beef tenderloin stir-fried with black pepper and garlic, delivering a rich, savory flavor.

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