Close

Mei Mei Jiuxi · Lakeside Restaurant (Ligongdi Branch)

特色菜 · ⭐ 4.6

No. 28, Ligongdi Phase I

Dishes

• 

  Kaili Sour Soup Surfing Wagyu Beef

  A signature dish from Kaili, Guizhou, featuring tender wagyu beef slices in a tangy fermented sour soup, delivering a bold and refreshing taste.
• 

  Signature One-Bite Beef

  A premium beef dish, marinated and quickly grilled for a tender bite with rich flavor.
• 

  Stewed Three Fresh from East China Sea

  Home-style Stewed Three Fresh Seafoods from the East China Sea features fresh shrimp, fish, and shellfish like clams or scallops. Cleaned ingredients are simmered with ginger, scallions, water or broth, then thickened to a rich sauce.
• 

  Torn White Water Yang Tofu

  A home-style dish made by tearing white water Yang tofu by hand and gently cooking it with greens and minced meat, resulting in a tender texture and savory broth.
• 

  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
• 

  Braised Soft-Shell Crab in Clay Pot

  Fresh soft-shell crab is slow-braised in a clay pot with ginger, garlic, and scallions, resulting in tender meat and rich aroma.
• 

  Stewed Pork Bones and Black Pig with Three-Mouth Crab Steamed

  A dish featuring stewed pork bones and black pig meat steamed with Three-Mouth crab, enhanced by yellow wine aroma and rich seafood flavor.
• 

  Braised Pork with Stuffed Squid

  This dish features pork belly and squid with roe. Pork belly is cut into pieces and braised with soy sauce, sugar, and cooking wine until tender and flavorful. The cleaned squid is stuffed with a portion of the braised pork mixture or other fillings, then cooked together with the remaining pork, allowing the squid to absorb the rich sauce. The dish combines the richness of braised pork with the tender, chewy texture of squid.
• 

  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
• 

  Bok Choy, Bamboo Fungus and Fish Maw Stew

  A nourishing Cantonese soup featuring bok choy, bamboo fungus, and fish maw, gently simmered to create a delicate and rich flavor.
• 

  Honey-glazed Liuaotao Sandy Land Sweet Potato

  Honey-glazed Liuaotao sandy land sweet potato uses high-quality sweet potatoes grown in the Liuaotao region, steamed and coated with a special honey syrup for a soft, sweet, and slightly caramelized flavor.
• 

  Spanish Ham Lobster Soup Custard

  A rich soup made with Spanish ham and lobster, finished with a silky egg custard. Delicate and savory.
• 

  Cucumber Shoots Stir-Fried with Chicken Mushroom

  A light and fresh dish featuring tender cucumber shoots stir-fried with fragrant chicken mushrooms, perfect for a healthy meal.

Reviews