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Tian Yi Xuan Gongguan (Jinshan Federation of Industry and Commerce Building Store)

江浙菜 · ⭐ 4.2

No. 295, Longshan Road; Skirt Building of Jinshan Federation of Industry and Commerce Tower, Floors 2–3

Dishes

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  Health-Preserving功夫 Soup

  Health-preserving功夫汤 is made with a variety of nourishing ingredients, including chicken, pork ribs, goji berries, red dates, and astragalus root, slowly simmered in clear water. The main steps involve cleaning and preparing the ingredients, placing them in a pot, adding enough water to cover the ingredients, and gently stewing over low heat for 2-3 hours to fully release the nutrients.
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  Sashimi Australian Lobster

  Fresh Australian lobster is shelled and sliced into thin pieces, served raw. Tender texture with a naturally sweet taste, highlighting the ingredient's original flavor.
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  Imperial Crab Two Ways

  Snow crab two ways is a dish featuring snow crab, with the meat divided into two parts: one steamed or blanched to preserve its natural flavor, and the other stir-fried with butter and garlic for a rich taste.
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  Steamed Eastern Star Grouper

  A classic Cantonese dish featuring fresh eastern star grouper steamed with ginger and scallions, highlighting the fish's natural freshness and delicate flavor.
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  Hunan-style Smoked Fish

  A traditional Shanghai snack made by marinating and frying fish, then simmering in a sweet-savory sauce.
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  Australian Wagyu Ribeye

  Australian Wagyu ribeye features tender, marbled beef with rich flavor, slow-roasted or grilled to perfection.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Hot-Scalded Fresh Squid

  Fresh squid is quickly blanched in boiling water, then topped with hot oil to enhance aroma, served with scallions and ginger, offering a crisp, tender texture with a fresh, slightly spicy flavor.
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  Braised Abalone Rice in Stone Pot

  Braised abalone served over rice in a hot stone pot, infused with savory broth and vegetables.
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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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  Steamed Lobster with Garlic Rice Noodles

  Steamed lobster with garlic and vermicelli is a dish featuring clean lobster placed on a plate, topped with soaked vermicelli and sautéed garlic, then steamed until tender. It's rich in flavor and has a satisfying texture.
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  Sea Snail Sashimi

  Fresh abalone sashimi is sliced thin or into small pieces and eaten raw. No heating is used—just rinse with water, plate, and serve with soy sauce, wasabi, or lemon juice.
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  Green Pepper Pearl Perch

  Fresh pearl perch fish is steamed or braised with green peppercorns, ginger slices, and scallions. The tender fish flesh features a unique numbing aroma from green peppercorns, offering a refreshing and slightly spicy taste, highlighting Sichuan cuisine.
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  Abalone Sauce Stone Pot Sea Cucumber

  A premium sea cucumber dish simmered in a stone pot with rich abalone sauce, offering a tender and flavorful experience.
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  Abalone Stewed with Black Hair Pork

  Abalone stewed slowly with black hair pork, seasoned with soy sauce and cooking wine, resulting in rich broth, tender meat, and fresh, chewy abalone.

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