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庆小粤·广式手作茶点(建邺万达店)

Cantonese cuisine · ⭐ 4.6

4th Floor, Tongqinglou Restaurant, Northwest Corner of Wanda Plaza, No. 98 Jiangdong Middle Road (beside Gate D)

Dishes

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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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  Swan Durian Pastry

  Swan Durian Pastry is an innovative dessert featuring fresh durian flesh as filling, wrapped in delicate flaky pastry and baked to a golden crisp. Shaped like a swan, it is lifelike and offers both rich flavor layers and visual appeal.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Cantonese Shrimp Dumplings

  Har Gow (Royal Shrimp Dumplings) is a dim sum dish made primarily from fresh shrimp, pork fat, and wheat starch dough. The shrimp is minced and mixed with pork fat, seasoned, then filled into transparent wrappers made from wheat starch and cornstarch. The dumplings are shaped into half-moons with pleats and steamed until translucent, resulting in a smooth and chewy texture.
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  Signature Crispy Red Rice Noodle Roll

  A specialty dish made with red rice noodles, crispy on the outside and soft inside, filled with fresh vegetables and meat, steamed and served with a special sauce.
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  Explosive Durian Ball

  A dessert made by wrapping fresh durian pulp in glutinous rice dough and deep-frying until crispy, with a molten durian center that bursts with sweetness.
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  Steamed Bok Choy in White Sauce

  Steamed bok choy is a Chinese dish featuring bok choy as the main ingredient. The bok choy is washed, quickly blanched in boiling water, then drained and served with a prepared sauce or eaten directly. The preparation emphasizes preserving the fresh tenderness and vibrant green color of the bok choy.
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  Jade Pastry Dumpling

  A green pastry dumpling made with spinach-infused dough and filled with pork and shrimp, deep-fried to a golden crisp.
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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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  Tiger Skin Chicken Feet

  A Cantonese dish featuring chicken feet fried until the skin cracks like tiger stripes, then braised in a savory sauce for rich flavor and tender texture.
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  Premium Braised Pork Belly

  Premium braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon until tender and glossy.
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  Steamed Pork Ribs with Taro

  A dish of pork ribs and taro steamed together, resulting in tender meat and sweet, soft taro.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle roll is a dish made primarily from fresh shrimp and red rice flour. Shrimp is minced and mixed with red rice flour, then stuffed into sausage casings and steamed. Sliced and served without excessive seasoning to highlight the natural flavors of the ingredients.

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