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Shiyan · Lu Pin (Han Yu Jingu Branch)

地方菜 · ⭐ 4.7

Third Floor, Skirt Building, Internet Tower, Building A4-3, Hanyu Jingu, Huayue Road (20 meters opposite Kempinski Hotel)

Dishes

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  Kung Fu Sea Bass

  Kung Fu bass is made from fresh bass, marinated and steamed, then topped with a sauce made from scallions, ginger, garlic, soy sauce, sugar, and vinegar, and garnished with cilantro or green onions. Cooking emphasizes precise heat control to ensure tender, delicate fish meat.
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  Eating Shrimp Skin First

  This dish features fresh shrimp with the shell left on, stir-fried with garlic and ginger to create a savory, crispy texture. The shrimp skin adds unique flavor and crunch.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Sichuan Pepper Lotus Root

  Fresh lotus root from Matahu Lake is stir-fried with Sichuan pepper and garlic, delivering a crisp texture and aromatic spiciness.
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  Hawthorn Braised Pork

  Sour haw braised pork is a traditional dish featuring pork belly as the main ingredient and sour haw as a辅料. To prepare, first cut the pork belly into pieces and stir-fry until browned, then add sour haw, caramel color, soy sauce, and other seasonings, simmering slowly until the meat is tender and the sauce thickens.
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  Mountain Delicacy Soup

  A rich soup made from various rare mushrooms and wild mountain ingredients, simmered slowly for a deeply savory flavor.
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  Seasonal Vegetable Dip

  A refreshing dish featuring fresh seasonal vegetables served with a savory dipping sauce made from soy sauce, vinegar, garlic, and sesame oil.
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  Minghu Water Plantain Dish

  A dish featuring the aquatic plantain from Jinan's Minghu Lake, stir-fried with ham and mushrooms, offering a fresh, crisp, and savory taste.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  Spicy麻 Sichuan Abalone

  Fresh abalone stir-fried with Sichuan peppercorns and chili, delivering a numbingly spicy flavor.
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  Sea Urchin Tofu in Stone Pot

  Stoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
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  Black Truffle Baked Green Beans

  A gourmet dish combining the rich aroma of black truffle with tender green beans, baked in cream and cheese until golden.

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