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North Library · Jing Lu (Leshan Road Branch)

江浙菜 · ⭐ 4.8

No. 180, Leshan Road (2nd and 3rd Floors, left side of Exit 6, Line 10 Metro)

Dishes

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  Ten-Year-Old Citrus Peel Snowflake Beef

  A delicately seasoned dish featuring aged citrus peel and tender snowflake beef, slow-cooked to perfection for a rich, aromatic flavor.
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  Rugao Sausage

  Rugao sausage is a traditional cured meat from Rugao, Jiangsu, made from pork seasoned with salt, sugar, and soy sauce, then stuffed into casings and air-dried or smoked. It has a savory-sweet flavor and firm texture.
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  Spicy Mapo Tofu with Small Dragon

  Xiao Qing Long Mapo Tofu is a dish made with soft tofu and Xiao Qing Long (a small shrimp). The tofu is cubed, boiled, then stir-fried with sautéed Xiao Qing Long, doubanjiang, minced meat, and seasonings until flavorful.
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  Stir-Fried Peanut Sprouts with Walnuts

  A healthy vegetarian dish made by stir-frying fresh peanut sprouts with crunchy walnuts, offering a crisp texture and rich flavor.
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  Cherry Liver

  Cherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
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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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  Crab Roe Stewed Fish Face

  A refined Chinese dish featuring fish face meat stewed with crab roe, offering a rich, tender texture and aromatic flavor.
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  Stewed Three-Mouth Crab with Sauce

  A dish featuring fresh Three-Mouth crab simmered in a savory sauce made from soy sauce, sugar, and yellow wine, resulting in tender meat and rich flavor.
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  Snowflake Crispy Beef

  A dish featuring tender beef slices coated in a crispy batter, creating a delightful contrast between the crunchy exterior and juicy interior, often served with a savory sauce.
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  Appetizer Fruit

  Appetizer fruits typically consist of fresh fruit pieces or arrangements, including apples, bananas, oranges, grapes, watermelons, and strawberries. Wash, peel, seed, and cut into suitable sizes, then arrange on a plate; sometimes a little honey or lemon juice is added to preserve color and flavor.
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  Caviar and Foie Gras Tart

  The Caviar and Foie Gras Tart is a refined appetizer. Key ingredients include premium foie gras, caviar (typically sturgeon caviar), and a crisp tart shell base. The basic preparation involves seasoning the foie gras, then cooking it slowly at a low temperature or pan-searing until the surface is slightly caramelized and the interior remains creamy. It is then placed on a pre-baked buttery tart shell. Finally, a suitable amount of caviar is garnished on top. The dish presents a striking contrast in textures: the crispness of the shell, the rich smoothness of the foie gras, and the salty, bursting sensation of the caviar.
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  Abalone Rice

  Abalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.
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  Chicken Soup with Goji Berries and Watercress

  This dish is based on chicken broth, with main ingredients including chicken, goji berries, and watercress. The preparation involves first simmering chicken to create a clear, flavorful broth. Once the broth is rich, washed goji berries and fresh watercress are added and cooked briefly until the watercress softens. The soup has a clear appearance and highlights the natural flavors of the ingredients, making it a simple-to-prepare soup.

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