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Flower Language Kitchen (Jiayu Tiancheng Building Branch)

江浙菜 · ⭐ 4.8

3rd Floor, Tiansheng Building, No. 98, Yunlong Mountain Road

Dishes

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  5J Ham Steamed with Nine-Year Lily

  A delicately steamed dish featuring premium 5J ham and nine-year-old lily, offering a harmonious blend of savory ham and sweet, tender lily.
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  Sanmen Crab

  A dish featuring fresh Sanmen crab, steamed or braised in yellow wine, highlighting the rich flavor of crab meat and roe.
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  Shanghai Smoked Fish

  Shanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
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  Pineapple Fried Shrimp with Crispy Dough Stick

  A creative fusion dish featuring fresh shrimp, crispy dough sticks, and sweet pineapple chunks stir-fried together for a delightful texture and tangy flavor.
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  Lobster Mapo Tofu

  Lobster Mapo Tofu is an innovative fusion dish featuring fresh lobster and soft tofu. The lobster is shelled, and the meat is cut into pieces. The tofu is cubed and blanched in boiling water. A classic Mapo sauce base is made by stir-frying Pixian bean paste, fermented black beans, Sichuan peppercorns, ginger, and garlic in oil. Broth is added, followed by the tofu and lobster pieces, simmered gently to absorb flavors. The dish is finished with a light thickening and a sprinkle of ground Sichuan peppercorns and chopped scallions, combining the sweet, springy lobster with the spicy, numbing, and tender tofu.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Sea Urchin Stone Pot Tofu

  A refined dish featuring soft tofu and fresh sea urchin, simmered in a stone pot with a savory broth for rich, delicate flavor.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Red Pepper Baked Large Yellow Croaker

  Fresh large yellow croaker from the East China Sea is baked with red pepper, resulting in a savory and aromatic dish.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Fresh Flower Pepper Wagyu Cubes

  Tender wagyu cubes stir-fried with fresh flower pepper, delivering a fragrant and numbing flavor.
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  Yellow Tribute Pepper Bamboo Shoot Shell Fish

  Yellow Tribute Pepper Bamboo Shoot Shell Fish is a dish featuring the bamboo shoot shell fish as the main ingredient. Key components include fresh bamboo shoot shell fish, Hunan's specialty yellow tribute peppers, ginger, and garlic. The basic preparation involves cleaning the fish, marinating it with yellow tribute peppers, ginger, and garlic for flavor, then cooking it through steaming or braising. The finished dish offers tender fish meat infused with the distinctive spicy aroma of the yellow tribute peppers.

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