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Tong Qing Lou (Jiayou Wanda Branch)

地方菜 · ⭐ 4.4

4th Floor, Wanda Plaza, No. 98 Jiangdong Middle Road (beside Entrance D)

Dishes

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  Tongqing Steamed Dumplings

  A delicate steamed dumpling filled with pork and shrimp, known for its thin skin and rich broth, a classic Chinese delicacy.
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  Tongqing Building Steamed Vermicelli

  Tongqing Building's boiled tofu thread is a dish made primarily from tofu threads. After blanching to remove odor, the tofu threads are cooked with broth, ham, shrimp, and mushrooms for a fresh, tender, and smooth texture with rich soup.
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  Huizhou Stinky Carp

  Huizhou stinky mandarin fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. It is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish meat is achieved through microbial fermentation during the preparation process.
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  Fruitwood Roasted Salted Pig's Trotter

  A savory dish featuring seasoned pig trotters slowly roasted over fruitwood for a rich, smoky flavor and tender texture.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
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  Deep-water Prawn

  Fresh deep-sea prawns steamed or blanched to preserve their natural sweetness and tenderness, served with ginger and scallions for a light, savory flavor.
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  Braised Pork Belly

  A classic Chinese dish made with pork belly, slow-cooked in a savory sauce of soy sauce, sugar, and spices until tender and glossy.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Flame Beef Cubes in Stone Pot

  A dish of beef cubes stir-fried with vegetables in a hot stone pot, finished with a flame for dramatic presentation and rich flavor.
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  Garlic Crispy Chicken

  Garlic crispy skin chicken is a dish made with whole chicken, marinated and deep-fried until the skin is golden and crunchy. Main ingredients include chicken, garlic, ginger, and seasonings. The chicken is first marinated, then fried at high heat to achieve a crispy crust, and finally stir-fried with sautéed garlic to infuse the flavor.

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