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Tao She Private Kitchen · Ink Painting Garden · Cantonese Culinary Art

特色菜 · ⭐ 4.8

Pairui Ceramics

Dishes

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  Golden Pumpkin Delight

  A dish made with pumpkin, often combined with ham or chicken, steamed to a soft and sweet texture.
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  Clear Soup with Goji Leaf

  A light and healthy dish made by gently cooking fresh goji leaves in clear broth, resulting in a tender and nutritious vegetable soup.
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  Angus Beef Cubes

  Angus beef cubes are made from premium Angus beef, cut into uniform pieces, marinated with soy sauce, cooking wine, and black pepper, then quickly stir-fried or pan-seared to retain tenderness. Served with onions and green peppers for enhanced flavor.
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  Hand-Made Fresh Shrimp Cake

  Fresh shrimp is hand-pounded into paste, mixed with seasonings and shaped into cakes, then pan-fried until golden and tender.
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  Crispy Tofu Delight

  Crispy tofu made by frying tender tofu in a special batter until golden and crunchy, served with a signature sauce or chili powder for a flavorful bite.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Stone Pot Sichuan Peppercorn Scallop

  Fresh scallops cooked with Sichuan peppercorns and aromatics like ginger, garlic, and green onions in a stone pot. The dish highlights the numbing spice of Sichuan pepper blended with the natural sweetness and freshness of scallops.
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  Black Truffle Tofu in Stone Pot

  A refined dish featuring soft tofu simmered in a hot stone pot with black truffle slices and broth, delivering rich aroma and smooth texture.
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  Crispy Tofu

  Crispy tofu is a dish made primarily with soft tofu. The tofu is cut into cubes, coated with starch or batter, and deep-fried until the exterior becomes crispy while the inside remains tender. It can be served with sauce or eaten as is.
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  Szechuan Scallop with Peppercorns

  Fresh scallops stir-fried with Sichuan peppercorns, ginger, and garlic for a numbingly aromatic flavor.
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  Lotus Pond Baked Prawns

  Fresh large prawns are marinated and baked with lotus root, green beans, and carrots. The dish features bright colors, tender shrimp meat, crisp vegetables, and a savory-sweet flavor with a subtle fragrance.
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  Tao She Baked Shrimp

  A dish featuring fresh shrimp baked with garlic, butter, and cheese, resulting in a rich and savory flavor.
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  Shunde Shrimp Paste Pork Ribs

  A Cantonese dish featuring pork ribs marinated in Shunde-style shrimp paste and slow-cooked until tender, offering a savory, slightly sweet flavor with rich umami from the paste.

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