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Tongwei Banquet (Tongwei International Center Store)

Sichuan cuisine · ⭐ 3.8

3rd Floor Southwest Side, Tongwei International Center (TIC), No. 588, Middle Section of Tianfu Avenue (Restaurant accessible directly via sightseeing elevator and underground parking elevator)

Dishes

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  East China Sea Yellow Croaker

  Freshly caught yellow croaker from the East China Sea, typically steamed or braised to preserve its tender texture.
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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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  Dalian Ginseng Braised Tongwei Fish Head

  Dalian Ginseng Braised Tongwei Fish Head is a dish made with Tongwei fish head and braised with Dalian ginseng. The fish head is tender, with rich ginseng aroma and a thick, flavorful broth.
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  Hot Pot Mini

  Hot pot is a cooking method designed for individuals or small groups, primarily using ingredients such as meat, seafood, vegetables, soy products, and mushrooms. The ingredients are sliced or cut into pieces and cooked in a pot. The broth is typically made by simmering stock or seasonings, with common flavors including spicy麻 (numbing and spicy), clear soup, and mushroom soup.
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  Beef Bone Soup Mianyang Rice Noodles

  A traditional Sichuan dish featuring rice noodles served in a rich beef bone broth, topped with sliced beef, pickled mustard greens, and scallions.
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  Mutton Rice Noodles

  Lamb rice noodles are made with fresh lamb and细米粉 as the main ingredients. The lamb is carefully stewed, resulting in tender meat and rich broth. The fine rice noodles are smooth and fully absorb the lamb broth, offering a delicious taste. Garnished with cilantro and green onions, the dish is enhanced with added flavor.
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  Crispy Tangerine Peel Beef

  Crispy Tangerine Peel Beef is a Cantonese dish featuring beef marinated with tangerine peel, then deep-fried to achieve a crunchy exterior while keeping the inside tender and aromatic.
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  Huo Xiang Jiang Tuán

  A dish made with river carp and fresh ho xiang leaves, steamed or braised to preserve the natural flavor.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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  Cod Fish Meatballs

  Cod fish balls are made by mixing minced cod with pork mince, along with scallions, ginger, egg white, and starch. The mixture is shaped into balls and steamed or boiled until cooked. The dish offers a delicate texture, tender fish flavor, and the aroma of pork for a unique taste.
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  Foie Gras with Wagyu Beef

  A refined dish combining rich foie gras with marbled wagyu beef, expertly prepared through slow cooking and searing for a luxurious texture.
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  Mapo Tofu with Brain

  Mapo Tofu with Brain is a Sichuan dish, mainly made of soft tofu, minced beef, and brain. It is characterized by its spicy and numbing flavor. The tofu is stir-fried with doubanjiang and chili, then combined with minced beef and brain for stewing, offering a rich texture.

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