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Tong Qing Lou (Ma'an Mountain Road Branch)

地方菜 · ⭐ 4.7

马鞍山路皖能大厦北100米处（茶叶市场对面）

Dishes

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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Tongqing Steamed Dumplings

  Tongqing Xiao Long Bao is a traditional Chinese snack made with pork and pig gelatin as filling, wrapped in thin wheat flour dough and steamed. The meat and gelatin are mixed, sealed in the dough, pleated, then steamed to melt into soup.
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  Sichuan Mǎoxiěwàng

  Sichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
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  Stir-Fried Garlic Shrimp with Tails

  Fresh shrimp tails stir-fried with garlic, ginger, and scallions for a savory, aromatic dish.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Shenjing Roast Duck

  Shenjing roast duck is made from premium Peking duck, marinated and roasted in a special oven, resulting in crispy skin and tender meat, traditionally served with pancakes, sweet bean sauce, and scallions.
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  Seafood Vermicelli Pot

  A savory dish featuring fresh seafood like shrimp, squid, and clams simmered with vermicelli noodles in a clay pot, creating a rich and flavorful broth.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Suzhou-style Braised Spring Eel

  A dish made with fresh eel and bamboo shoots, braised in a savory sauce, typical of Jiangsu cuisine.
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  Stir-fried Green Pepper with Sweet Potato Leaves

  Stir-fried quickly with green peppers and sweet potato leaves, featuring fresh vegetables with a crisp texture and simple preparation that highlights their natural flavor.
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  Cucumber Stir-Fried with Tender Meat

  Cucumber and thin pork slices quickly stir-fried, main ingredients are cucumber and pork, crisp and refreshing texture, simple and quick cooking method.
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  Spicy Crawfish

  Spicy crayfish is primarily made with fresh crayfish, which are cleaned and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to create a rich flavor and tender, chewy shrimp meat.

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