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Tan Gong Fu

特色菜 · ⭐ 4.9

No. 16, Gongguan Lane, Xibei Street

Dishes

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  Three-Cucumber Pepper Sauce Crispy Shrimp

  Fresh large shrimp are deep-fried to golden crispiness, then served with a special sauce made from green onion, red onion, and chili peppers. The dish features a rich, savory-spiciness with layered textures.
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  Hand-Deveined Shrimp

  A dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
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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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  Spicy麻 Chicken Pigeon

  Fresh young pigeon marinated and deep-fried, then stir-fried with spicy Sichuan pepper and chili for a fragrant, numbing flavor.
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  Shanghai Noodles in Broth

  A traditional Shanghai noodle dish made with fine noodles, minced pork, vegetables, and a rich broth, simmered until the sauce thickens and flavors blend.
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  Sauce-Infused Black Hair Pork

  A delicacy made by marinating black hair pork in rice wine lees, then steaming it to achieve tender meat with a rich, aromatic flavor.
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  Suzhou Osmanthus Cake

  A traditional Jiangnan dessert made from glutinous rice flour, sugar, and dried osmanthus flowers, steamed to a soft and sweet texture with a fragrant floral aroma.
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  Suzhou-style smoked fish

  Suzhou-style smoked fish is a Chinese dish made with grass carp or black carp. The fish is cut into pieces, marinated, fried until crispy, then simmered with sugar, soy sauce, and yellow wine to absorb rich flavors.
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  Shrimp Soup Noodles

  Shrimp soup noodles are made with fresh shrimp and a clear broth, served with thin hand-pulled noodles. The shrimp is stir-fried first, then simmered in broth before being combined with cooked noodles and garnished with green onions.
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  Fruit Platter

  A refreshing assortment of fresh seasonal fruits, typically served after a meal to cleanse the palate.
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  Braised Pork with Abalone Sauce

  A dish of pork belly braised in a rich abalone sauce, tender and flavorful.
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  Yellow Croaker and Water Bamboo Lion's Head

  A creative dish combining seafood and vegetables, featuring yellow croaker and pork dumplings with water bamboo, gently simmered for a tender, fragrant taste.
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  Black Vinegar Triangular Wagyu Beef

  Premium triangular wagyu beef marinated in black vinegar sauce, slow-cooked then seared for a tender, richly flavored dish with a tangy finish.

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