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Tongqing Lou (Jinbao Hui Branch)

地方菜 · ⭐ 4.3

Jinbao Hui Shopping Center Phase II, No. 84 Jinbao Street, 7th Floor

Dishes

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  Tongqing Steamed Dumplings

  Tongqing Xiao Long Bao is a traditional Chinese snack made with pork and pig gelatin as filling, wrapped in thin wheat flour dough and steamed. The meat and gelatin are mixed, sealed in the dough, pleated, then steamed to melt into soup.
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  Tongqinglou Steamed Dumplings

  Tongqinglou steamed buns are traditional Chinese dim sum made primarily from pork and flour. The dough is made by mixing flour with water, wrapped around minced pork filling, and steamed to perfection. Seasonings like scallions, ginger, soy sauce, and sesame oil are added to keep the filling tender and juicy.
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  Stir-Fried Garlic Shrimp with Tail

  Pan-fried garlic shrimp tails with fresh large shrimp, deveined and marinated in wine and salt. Sauté minced garlic, stir-fry shrimp until pink, add sauce to flavor, garnish with scallions or cilantro. Shrimp tails curl like peacock feathers, rich in garlic aroma.
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  Huizhou Stinky Carp

  Huizhou stinky mandarin fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. It is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish meat is achieved through microbial fermentation during the preparation process.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Creamy Soup with Bamboo Shoots

  Fragrant bamboo shoot soup is made by simmering thin slices of fresh bamboo shoots in rich broth. The paper-thin slices absorb the broth, becoming tender and flavorful, with a hint of ginger and salt.
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  Special Pan-Fried Tofu

  Special pan-fried hairy tofu made from fermented tofu, with a golden crispy crust and tender interior, typically served with sauce or seasoning.
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  Fragrant Mud Carp

  Bottle-aged mandarin fish features fresh mandarin fish marinated and soaked in a special fermented liquid to absorb unique aroma, then fried or steamed for crispy skin or tender flesh, finally drizzled with a secret sauce highlighting the fusion of bottle-aged fragrance and fish freshness.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Mengcheng Flatbread

  Mengcheng baked flatbread is made primarily from wheat flour, shaped into dough through multiple steps, and baked until golden and crispy. The crust has distinct layers, and fillings can be chosen from ingredients such as pickled mustard greens or meat, offering a rich and varied taste.

Reviews

• prickly_primrose
  Had a business dinner here last time and honestly, super happy with how it went. The place is gorgeous — really cool Anhui-style decor in the private rooms, and the floor-to-ceiling windows give you a great view. We got the braised pork belly and the stinky mandarin fish since those are apparently their signature dishes, and yeah, they lived up to it. Also tried the paper-thin bamboo shoots and the hairy tofu, both really unique and tasty. Service was on point, very attentive, totally fits a more formal kind of meal. Only heads up — book ahead on weekends 'cause the private rooms go fast. Easy to get to too, bus and metro both work, and if you're driving the mall parking lot has plenty of spots.