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Li Ji Tai Zhou Cuisine (Financial Street Branch)

江浙菜 · ⭐ 4.9

Level 1, No. 109 Taipingqiao Street (near Sinopec Gas Station), Liji Teahouse

Dishes

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  Donghai Cuttlefish with Pickled Mustard Greens

  Donghai cuttlefish with pickled mustard greens is a dish featuring fresh cuttlefish and pickled mustard greens. Slice or shred the cleaned cuttlefish, chop the greens, then stir-fry together with seasonings like salt, soy sauce, and cooking wine until flavorful. Tender and uniquely tasty.
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  East China Sea Yellow Croaker

  Freshly caught yellow croaker from the East China Sea, typically steamed or braised to preserve its tender texture.
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  Six Times Australian Abalone Soup

  Six o'clock Australian conch soup features Australian conch as the main ingredient, simmered with pork bones and chicken to create a rich broth, enhanced with ginger slices and goji berries. The conch is tender, the soup clear, and the flavor deeply savory.
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  Crispy Young Pigeon

  Young squab with crispy skin is a dish made from tender young pigeons, marinated and roasted to achieve a golden, crunchy crust and juicy, tender meat.
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  Braised Large Yellow Croaker with Handmade Rice Cake

  Pan-seared large yellow croaker cooked with seasonings, served with handmade rice cakes that absorb the fish's rich flavor, resulting in a soft and chewy texture. Main ingredients: fresh large yellow croaker from the East China Sea and handmade rice cakes.
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  Braised Yellow Croaker with Rice Cake

  A dish featuring small yellow croaker and rice cakes, simmered with ginger, scallions, soy sauce, and cooking wine, then finished with rice cakes that absorb the flavorful broth.
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  Fan-shaped lettuce

  Fan-shaped lettuce is a dish featuring lettuce as the main ingredient. The lettuce is peeled and sliced into fan shapes, then cooked by blanching or stir-frying to retain its crisp tenderness. A small amount of seasoning such as salt, garlic, or a touch of soy sauce is typically added to enhance flavor.
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  Special Slow-Cooked Beef

  Made with beef shank as the main ingredient, slowly stewed over low heat with ginger slices, green onions, star anise, and other spices to make the beef tender and flavorful. No excessive seasonings are added to preserve the natural taste of the beef.
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  Li Ji Signature Foguotang

  Li Ji Signature Foguotang is a traditional Chinese stew, mainly containing premium ingredients such as abalone, sea cucumber, fish maw, scallop, chicken, and pig trotter, cooked slowly to create a rich and flavorful broth.
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  Private Garden Snail

  Private family-style flower snail dish made with cleaned flower snails blanched to remove fishy smell, then stir-fried with garlic, ginger, chili, soy sauce, cooking wine, and a touch of sugar until flavorful.
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  Green Crab

  A seafood dish made with fresh green crab, steamed or braised to highlight its tender meat and rich roe, typically served with ginger vinegar sauce.
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  Braised River Shrimp with Chicken Head Rice Dumplings

  Chicken head rice dumplings with fresh river shrimp are made by wrapping chicken head rice in dumpling skins, boiling them, then stir-frying with freshly peeled river shrimp for a soft, savory taste.
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  Crispy Golden Hairtail

  Golden crispy eel is made from fresh eel, marinated and coated with starch or flour, then deep-fried until golden and crunchy. The dish has an appealing color and a tender, juicy interior.
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  Black Truffle Scallop Bean Noodles

  Black truffle sand crab bean noodles feature hand-made bean noodles paired with fresh sand crab and black truffle. Cooked noodles are mixed or stir-fried with sand crab and black truffle to highlight the natural flavors.

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