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Bao Yue Lou · Xiang Fe Yi Restaurant

特色菜 · ⭐ 4.3

East Gate, Taoran Garden Hotel Courtyard, No. 19 Taiping Street

Dishes

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  Imperial Cuisine Wild Large Yellow Croaker

  Imperial cuisine wild large yellow croaker is made by steaming fresh wild large yellow croaker with scallions and ginger. The fish meat is tender and retains its original flavor.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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  Braised Pork Strips

  Braised pork strips is a dish made primarily from pork, usually using pork tenderloin or belly cut into strips. After marinating, the strips are pan-fried until golden and then simmered with seasonings and a little water until flavorful, followed by reducing the sauce. The finished dish has tender meat and a bright red color.
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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 after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Beef Dumplings

  Beef potstickers are made with a dough wrapper filled with minced beef, shaped into a crescent form, and pan-fried until the bottom is golden and crispy while the top remains soft. During preparation, seasonings such as scallions and ginger are typically added, and a small amount of water is introduced during frying to steam the filling until fully cooked.
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  Lamb Skewers with Red Willow

  Lamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.
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  Braised Premium Oxtail

  Braised premium beef tails are a dish featuring beef tails as the main ingredient, blanched and then stewed with scallions, ginger, star anise, soy sauce, sugar, and cooking wine, slowly simmered until tender and flavorful.
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  Sesame Lamb

  Sesame lamb is a dish made primarily with lamb and stir-fried with toasted sesame. The lamb, sliced or shredded, is marinated and cooked with sesame to infuse the meat with rich sesame aroma and texture.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Skewered Grilled Meat

  Skewered grilled meat made from fresh beef, lamb, or pork, marinated and grilled over charcoal or a grill until the outside is slightly charred and the inside is cooked through.
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  Foie Gras with Small Mushrooms

  Foie gras with small mushrooms is a dish featuring foie gras and small mushrooms. Foie gras slices are pan-fried until golden, then sautéed with cleaned mushrooms and seasonings for enhanced flavor. The dish boasts an appealing color and delicate texture.

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