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Guidang · Yongxianji · Private Rooms (Tianyi Branch)

江浙菜 · ⭐ 4.1

No. 115 Qiezhajie (Tianyi Plaza, near the central stage; take the Jordan sightseeing elevator directly to the 3rd floor)

Dishes

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  Curry Shrimp

  Curried shrimp with fresh prawns, onions, carrots, and potatoes, stir-fried with curry powder or paste, then simmered in water until the sauce thickens and prawns are fully cooked.
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  Ningbo Old Three Fresh

  Ningbo Old Three Fresh is a traditional Ningbo dish featuring fresh shrimp, fish, and meat, typically using river shrimp, yellow croaker or sea bass, and pork or tenderloin, simmered together with broth to preserve original flavors.
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  Open-Fire Seafood Pot

  The Open-Fire Seafood Pot is a hot pot dish featuring a variety of fresh seafood as the main ingredients. It typically includes shrimp, crab, shellfish (such as clams and mussels), fish fillets, and squid, accompanied by tofu, mushrooms, and vegetables. The dish is prepared by placing a clear broth (often chicken or fish-based) along with the cleaned seafood and accompaniments into a heating pot that is kept warm over a low flame. The broth is light and fresh, highlighting the natural flavors of the seafood.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Gu Tang Boiling Guilin Fish

  Fresh guilin fish is simmered with a secret sauce and spices, resulting in tender fish meat and rich, fragrant broth.
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  Guitang Braised Pork

  A classic Chinese dish featuring slow-cooked pork belly with a rich, savory glaze.
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  Red-Braised Pork Belly

  A classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce made with soy sauce, sugar, and rice wine.
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  Stone Pot Black Tofu

  A dish made with black tofu, stir-fried in a hot stone pot with minced meat and vegetables, known for its rich flavor and smooth texture.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Beijing Crispy Meat

  Old Beijing crispy meat is a traditional Beijing dish made from pork tenderloin, sliced into strips and coated with starch and egg mixture, then deep-fried until golden and crunchy. A touch of scallion and ginger is added during cooking for flavor. The result is a crispy exterior with a tender, juicy interior.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Steamed Three Fresh

  A Chinese dish made by steaming shrimp, fish fillets, and eggs together, resulting in a delicate and fresh flavor.
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  Honey-glazed Pork Ribs with Dried Vegetables

  A savory dish featuring tender pork ribs simmered with dried vegetables and glazed in honey for a sweet, rich flavor.
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  Xishi Tofu

  Xishi Tofu is a dish made with soft tofu and辅料 like minced pork, shrimp, and mushrooms. After blanching the tofu, it's stir-fried with seasoned ingredients and simmered in broth to absorb rich flavors. The result is tender tofu with layered textures and savory taste.
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  Garlic Fried Rice Noodles on Iron Plate

  A stir-fried dish of rice noodles with garlic and seasonings served hot on an iron plate, known for its rich aroma and savory taste.
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  Chicken Broth Fresh Tofu Skin

  Fresh tofu skin simmered in chicken broth, resulting in a tender and flavorful dish with rich umami taste.

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