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Minglian (Baguadian Park Branch)

江浙菜 · ⭐ 4.2

Beside the North Gate of Bagua Field Relic Park, Nanfu Road

Dishes

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  Minglian Beggar's Chicken

  A traditional Chinese dish featuring a whole chicken marinated and wrapped in lotus leaves, then sealed in clay and slow-roasted to perfection.
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  Sino-German Turtle Stew with Bull Penis

  This is a stew dish that blends Chinese and German culinary concepts. The main ingredients include soft-shell turtle (Chinese pond turtle) and processed bull penis. During preparation, the turtle is cleaned and cut into pieces, while the bull penis is blanched and scored. Both are placed in a stew pot with ginger slices, scallions, and cooking wine, then simmered gently in broth over low heat for an extended period until the ingredients become tender and the broth rich. The finished dish has a mellow, thick broth that highlights the natural flavors of the ingredients.
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  Iced Wild Crayfish from Bagua Fields

  Made with wild crayfish from Bagua Fields waters, cleaned, steamed, and quickly chilled. Main ingredients include wild crayfish, ice, and a small amount of spices. The live crayfish are first steamed, then rapidly cooled in ice water to firm up the meat. Typically served with soy sauce, wasabi, or a special dipping sauce to highlight the original flavor and refreshing texture.
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  Imperial Field Handmade Dough Drop Soup

  Imperial Field Handmade Dough Drop Soup is a traditional noodle dish. The main ingredients are high-gluten flour, water, and salt, which are kneaded by hand into a smooth dough and left to rest. The dough is then pinched or cut into small pieces and cooked directly in boiling water or broth. The dough drops have a chewy, al dente texture and irregular shapes, easily absorbing the flavor of the soup. They are often cooked with vegetables, meat, or seafood to make a soup or stew. The key lies in achieving the right dough consistency and mastering the hand-pinching technique.
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  Handmade Shrimp Soup with Bai Shui Yang Tofu

  A dish made with shrimp broth and soft tofu, rich in flavor and texture.
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  Braised Fresh Shiitake Mushrooms

  Braised Fresh Shiitake Mushrooms is a home-style dish featuring fresh shiitake mushrooms as the main ingredient. The primary method involves stir-frying cleaned mushrooms with ginger and garlic slices in hot oil until fragrant, then adding light soy sauce, dark soy sauce, sugar, and a small amount of water. The dish is simmered over medium-low heat until the mushrooms absorb the flavors and the sauce thickens. The finished dish has a glossy appearance, with tender mushrooms and a rich savory taste.
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  Special Fragrant Marinated Chicken

  Fresh chicken marinated with special seasoning and steamed to perfection, resulting in tender, juicy meat with a rich aroma and mild spiciness.
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  Ecological Paddy Field Frog

  This dish features naturally raised paddy field frogs as the main ingredient, known for their firm and tender meat. Key ingredients include cleaned frog meat, green and red peppers, ginger, and garlic. The frog is typically cut into pieces, marinated, and then stir-fried or braised with other ingredients to highlight its original flavor. The finished dish has a natural color and a smooth texture.
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  Minglian Camphor Tea Duck

  Minglian Camphor Tea Duck is a distinctive duck dish known for its smoky aroma. The whole duck is first marinated, then smoked using a mixture of camphor leaves, tea leaves (such as black, green, or floral tea), and wood chips, which impart a unique woody and tea fragrance. After smoking, the duck is typically steamed and then deep-fried (or roasted) until the skin turns golden and crispy. The finished dish features a glossy, reddish-brown, crispy skin and firm meat with a pronounced camphor-tea smoky flavor.
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  Black Garlic Braised Reservoir Catfish

  This dish features fresh reservoir catfish as the main ingredient, known for its tender and rich flesh. The primary cooking method is 'home-style braising,' using basic seasonings like soy sauce, cooking wine, and sugar. The core flavor comes from black garlic, which, after fermentation, offers a mellow and slightly sweet taste, adding a unique complexity to the sauce. During preparation, the catfish is first pan-fried to set its shape, then braised with black garlic and seasonings until fully infused. The resulting dish has a rich sauce, tender fish, and a prominent black garlic aroma.

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