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Liqiu · Huaiyang Bistro

江浙菜 · ⭐ 4.0

Unit B2-127, Xiedu Town, Xiewei Road

Dishes

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  Clear Soup Bok Choy

  A Cantonese vegetable dish featuring fresh bok choy simmered in clear broth, highlighting its natural flavor and crisp texture.
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  Braised Eastern Sea Yellow Croaker

  Home-style braised yellow croaker from the East China Sea, featuring fresh fish with ginger, scallions, soy sauce, and cooking wine. The fish is pan-fried until golden and then simmered in a savory sauce to infuse flavor and create a rich broth.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Osmanthus Red Date Cake

  A traditional Chinese dessert made from mashed red dates, osmanthus sugar, and glutinous rice flour, steamed to a soft and sweet texture with floral aroma.
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  Huaiyang Braised Tofu Noodles

  Huaiyang diced tofu threads is a Huaiyang dish made from tofu. Thinly sliced tofu is soaked, blanched to remove odor, then simmered with ham, chicken breast, and shrimp in broth. Seasoned lightly with salt and MSG. The tofu is tender and the soup is delicious.
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  Braised Huaiyang Meatballs

  Clear stewed Huaiyang lion's head is a traditional Huaiyang dish made primarily with pork belly, combined with ingredients such as scallions, ginger, and eggs. The pork belly is cut into small pieces, mixed with seasonings to form large meatballs, then slowly stewed in clear broth for several hours until the meatballs are tender and the soup is rich and flavorful.
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  Crab Roe Steamed Bun

  Steamed pork and crab roe dumplings are a traditional snack made by wrapping a mixture of minced pork and crab roe in thin dough made from flour, then steaming them. To prepare, the pork is minced and mixed with crab roe, seasoned to taste, then wrapped in dough, pleated, and steamed until cooked.
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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.
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  Ma Lan Tou with Tofu Skin

  Ma Lan Tou Xiang Gan is a dish primarily made with fresh Ma Lan Tou and fragrant tofu. The preparation involves washing and chopping the Ma Lan Tou, cutting the fragrant tofu into small cubes, mixing both ingredients together, and then seasoning and stirring well.
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  Duck Blood and Pig Intestine Stew

  A spicy Sichuan dish made with duck blood and pork intestines, slow-cooked with chili, garlic, and fermented bean paste.

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