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Tang Qian Yan · Yue She (Culture Plaza Store)

江浙菜 · ⭐ 4.3

No. Cultural Square, Zone 3, Building 2, 1st Floor, Units 108–110, Ningchuan Road

Dishes

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  Ancient City Wheat Cake

  A traditional wheat-based pastry from ancient cities, filled with seasoned pork and scallions, pan-fried to a golden crisp.
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  Taizhou Flat Dumplings

  TaiZhou dumplings are a specialty snack made with pork and shrimp as the main filling, wrapped in thin dough and boiled. The filling is mixed and shaped into half-moon or ingot forms, then cooked until they float. Commonly served with clear soup or garnished with green onions and coriander.
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  Sautéed Small Spanish Mackerel with Ginger and Scallion Paste

  Small mackerel marinated with ginger and scallion paste, then baked. The fish is tender with a fresh, aromatic flavor. Main ingredients: small mackerel, ginger, and scallions. Method: marinated and baked.
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  Clam and Noodles Stir-fry

  Clam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
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  Wenzhou Fish Cake

  Wenzhou fish cakes are made from fresh fish meat mixed with starch, egg white, salt, and other辅料, then shaped by hand or mold and steamed. The process emphasizes the fineness and elasticity of the fish meat, resulting in a white or slightly yellow product that is soft, tender, and elastic.
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  Steamed Meat Balls

  A traditional Chinese dish made of steamed meatballs using pork and shrimp, seasoned with scallions and ginger, resulting in a tender and flavorful texture.
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  Bird's Nest Mung Bean Cake

  Tangyuan green bean cake is mainly made from mung bean flour, bird's nest, and sugar. The mung bean flour is steamed and pressed into a cake, while bird's nest adds texture. It's usually light green or pale yellow, soft and glutinous with natural bean aroma and bird's nest fragrance.
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  Caramel Custard Egg

  A sweet dish made by gently cooking eggs and coating them in caramel sauce, resulting in a soft, runny yolk and a glossy amber shell.
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  White Sesame Pudding

  A silky dessert made from milk, eggs, and white sesame seeds, steamed to perfection for a rich, nutty flavor.
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  Salt-brined White Water Yang Tofu Stew

  A savory stew made with salt-brined tofu from White Water Yang, combined with minced pork, mushrooms, and greens, slowly simmered to perfection.
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  Salt-roasted Live Prawn

  Fresh live prawns are marinated in salt and then roasted. The meat is firm and savory, with a slightly crispy skin and rich salty flavor, highlighting the natural taste of seafood.
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  Braised Sea Cucumber with Yellow Rice Cake in Clay Pot

  A dish featuring tender sea cucumber braised in a clay pot with scallions and served alongside traditional yellow rice cake, blending savory umami flavors with soft, chewy textures.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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