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Longcheng Night Banquet

江浙菜 · ⭐ 4.5

No. 18 Changjiang North Road

Dishes

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  Steamed Blue Crab with Iberian Black Pork

  This dish features fresh blue crab and Iberian black pork as the main ingredients. The cleaned and chopped crab is arranged on a plate with thinly sliced or diced Iberian black pork. A small amount of simple seasonings like ginger slices and scallions is typically added to remove any fishy taste and enhance freshness. It is then steamed to preserve the original flavors of the ingredients. The resulting dish combines the sweet freshness of the crab meat with the rich, savory fat of the black pork, offering a complex and layered taste experience.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Barbecued Pork Pastry with Durian Pastry

  This is a combination platter of two types of pastries. The barbecued pork pastry features flaky pastry dough filled with sweet and savory barbecued pork, baked until the crust is crisp and the filling is juicy. The durian pastry uses similar flaky dough filled with a sweet paste made from fresh or frozen durian flesh, baked to achieve a golden, crispy exterior and a soft, fragrant durian filling. Both pastries are prepared separately and served together on a plate.
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  Steamed Yellow Croaker with Dahongpao Peppercorns

  This dish features fresh yellow croaker as the main ingredient, paired with Sichuan's specialty Dahongpao peppercorns. The cleaned fish is placed on a plate, sprinkled with Dahongpao peppercorns, ginger slices, and scallions, then drizzled with a small amount of cooking wine and steamed fish soy sauce. It is steamed over high heat. The numbing aroma of the peppercorns and the tender fish meat blend thoroughly under the steam, resulting in a dish with white, delicate flesh, clear and fresh broth, and a distinctive peppercorn fragrance.
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  Sichuan-Style Jellyfish Head

  Sichuan-Style Jellyfish Head is a classic Sichuan cold dish, primarily made with fresh or salted jellyfish head. The jellyfish head is first soaked and rinsed to remove excess salt and restore its crisp, tender texture, then sliced or cut into bite-sized pieces. The seasoning centers on a classic Sichuan mala sauce made from chili oil, Sichuan peppercorn oil, light soy sauce, aromatic vinegar, minced garlic, and sugar. The finished dish features a crunchy and bouncy texture, with a flavor profile dominated by the signature Sichuan numbing-spiciness (mala), complemented by the aromas of garlic and vinegar, making it a refreshing and appetizing cold starter.
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  Imperial Delicacy Crisp Pastry

  A traditional Chinese pastry made with flour, lard, and sugar, baked to a crisp texture with a sweet filling—often served at imperial banquets or festive occasions.
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  Spring River Moon Night Beef

  A creative Chinese dish featuring tender beef with seasonal vegetables like bamboo shoots and carrots, gently stewed and stir-fried for a rich, savory flavor.
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  松茸鮰鱼狮子头

  A delicate dish made from fresh river catfish and matsutake mushroom, hand-formed into meatballs and steamed to perfection.
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  Sichuan Pepper Crab

  Sichuan Pepper Crab is a Sichuan-style dish featuring fresh crab as the main ingredient. Live crabs are cleaned, cut into pieces, and stir-fried with seasonings like Sichuan peppercorns, dried chilies, scallions, ginger, and garlic. The crab pieces are first briefly fried to seal in freshness, then stir-fried with abundant peppercorns and chilies, allowing the numbing and spicy flavors to penetrate the meat. The dish has a bright red color, tender crab meat, and a distinctive numbing-spicy aroma. It is commonly served with rice.
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  Stir-fried Seasonal Fresh Vegetables

  Stir-fried Seasonal Fresh Vegetables is a healthy dish made with fresh seasonal vegetables, stir-fried quickly in hot oil. Main ingredients include carrots, green peppers, broccoli, and corn, with a crisp texture and light taste.
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  Exquisite Cold Appetizer Trio

  The Exquisite Cold Appetizer Trio is a classic Chinese starter combination, typically featuring three different cold dishes. Common main ingredients include marinated beef shank, crystal pork trotter terrine, and jellyfish salad. The beef shank is braised with star anise, cinnamon, soy sauce, and other spices before being sliced. The crystal pork terrine is made from pork hock that is cured, cooked, and congealed into a translucent jelly, then sliced. The jellyfish salad consists of reconstituted jellyfish head tossed with aromatic vinegar, light soy sauce, minced garlic, and sesame oil. The trio offers a complex interplay of savory, salty, umami, and tangy flavors, presented in an elegant and colorful arrangement to stimulate the palate before the main meal.
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  Red Onion Mixed Vegetables

  A refreshing cold dish made with seasonal vegetables tossed in a savory dressing with sautéed red onions.
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  Lychee Shrimp Balls 'Imperial Concubine's Smile'

  Lychee Shrimp Balls 'Imperial Concubine's Smile' is a creative fusion dish inspired by a Tang Dynasty典故. Main ingredients include fresh shrimp, minced pork, and lychee. The shrimp and pork are mixed, seasoned, and beaten until elastic, then shaped into balls. The balls are coated with red crispy crumbs or breadcrumbs and deep-fried until golden and crispy. Finally, the fried shrimp balls are plated with pitted fresh lychee or lychee flesh, sometimes drizzled with a sweet and sour sauce. The dish features a crispy exterior and tender interior, with the shrimp balls resembling lychees in appearance, offering a rich texture.
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  Honeyed Nut Rose Elixir

  A creative dessert-drink fusion featuring toasted nuts and rose syrup, drizzled with honey for a sweet, fragrant, and crunchy treat.
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  Stir-Fried Asparagus, Lily Bulbs and Cashews

  A refreshing Chinese vegetarian dish made with fresh asparagus, lily bulbs, and cashews, stir-fried quickly for a crisp texture and balanced flavor.
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  Golden Soup with Wild Rice and Dalian Abalone

  Golden Soup with Wild Rice and Dalian Abalone is a soup dish featuring Dalian abalone and wild rice as main ingredients. The abalone is cleaned and simmered with wild rice in a broth. The golden soup is typically made from pumpkin and carrots, giving it a rich golden color. The finished dish has a thick, golden broth, tender and springy abalone, and uniquely chewy wild rice.
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  Pan-Fried Vegan Roast Goose

  A plant-based dish made from tofu skin and vegetables, shaped like a goose and pan-fried until golden, offering a savory and satisfying texture.
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  Cod Fish Crispy Roll

  Crispy roll made with fresh cod and vegetables, deep-fried to golden perfection for a satisfying crunch and tender bite.

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