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Tao Yin Garden (Former Residence of Li Zhonggong)

特色菜 · ⭐ 4.4

Inside Li Zhonggong's Former Residence, Baochengqiao Lane (near South Gate)

Dishes

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  Original Flavor Pig Intestine Strips

  A dish made with pork intestines, cleaned and sliced, then simmered in broth with aromatics to achieve a tender, flavorful texture that highlights the natural taste of the ingredient.
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  Taiwanese Stir-Fried Fish Maw

  Taiwanese Stir-Fried Fish Maw is a Taiwanese specialty dish featuring fresh or rehydrated fish maw (swim bladder) as the main ingredient. The fish maw is cut into bite-sized pieces and stir-fried with ingredients like bell peppers, onions, ginger, and garlic. The cooking process involves quickly blanching or frying the fish maw to set its texture and remove any fishy odor, then stir-frying it over high heat with aromatics. Seasonings typically include soy sauce, rice wine, sugar, and a dash of white pepper. The dish is characterized by its crisp, chewy texture and vibrant appearance.
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  Hawthorn with Salted Egg Yolk

  Hawthorn with Salted Egg Yolk is an innovative dish combining traditional ingredients. Main ingredients include fresh or dried hawthorn fruit and salted duck egg yolks. The basic method involves steaming the salted egg yolks until cooked, then mashing them into a paste. The hawthorn is pitted and processed. The hawthorn and salted egg yolk paste are mixed together, either lightly heated or simply stirred, allowing the oil from the yolk to blend with the tartness of the hawthorn. The finished dish presents a red and yellow color, with a texture that combines the soft, slightly sour hawthorn and the crumbly, savory salted egg yolk.
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  King Oyster Mushroom with Conch Slices

  King Oyster Mushroom with Conch Slices is a dish featuring king oyster mushrooms and conch as the main ingredients. The mushrooms are sliced or cubed, and the conch meat is sliced. Both are typically blanched or quickly stir-fried in oil. The dish is commonly prepared by stir-frying garlic, ginger, and scallions until fragrant, then adding the main ingredients for a quick toss. Seasonings such as salt, sugar, cooking wine, and oyster sauce are added, followed by a light thickening with starch. The finished dish highlights the natural flavors, with the mushrooms offering a tender-crisp texture and the conch slices providing a chewy, springy bite.
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  Jiangnan First-class Fresh

  A refined dish from Jiangnan, featuring fresh river shrimp, soft tofu, and seasonal vegetables steamed to perfection for a delicate, savory flavor.
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  Seafood Pomegranate Dumplings

  A delicate dim sum dish featuring fresh seafood like shrimp and squid wrapped in translucent dough, shaped like a pomegranate and steamed to perfection.
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  Dragon Stone Bass

  A delicately steamed dish featuring fresh grouper, enhanced with ham and mushrooms, resulting in a tender texture and savory flavor.
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  Secret-Recipe Sea Bass

  Secret recipe sea bass made with fresh fish, marinated and steamed, then topped with a specially blended sauce. Ginger slices and scallions are added during cooking to remove fishy odor, finished with scallion or cilantro garnish.
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  Suzhou-style Braised Duck

  A traditional Jiangsu dish made by marinating duck and slow-cooking it in a savory sauce of soy sauce, sugar, and spices.
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  Butter-Baked Lobster

  A dish featuring fresh lobster cooked in butter, garlic, and herbs, then baked to perfection for a rich, savory flavor.

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