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Long Yue Jiangnan Private Banquet (Jinghong Apartment Branch)

特色菜 · ⭐ 4.2

No. 7, Hongbaoshi Road

Dishes

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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Steamed Eastern Star Grouper

  Steamed Eastern Star Perch is a Chinese dish featuring fresh perch. After cleaning, make cuts on both sides of the fish, add ginger slices and scallions, steam it over water until cooked through, then drizzle with soy sauce and hot oil for aroma.
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  Emerald Flowered Dongxing Sea Bass

  Steamed sea bass fillet with fresh vegetables like peas, carrots, and broccoli, showcasing natural flavors and tender texture.
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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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  Crispy Giant Shrimp with Dry-Burn Sauce

  Crispy giant shrimp served with a rich dry-burn sauce, combining crunchy texture and savory flavor.
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  Air-Dried Duck Tongues

  Fresh duck tongues are marinated and air-dried to create a chewy, savory snack perfect for drinking.
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  Soy Sauce Royal Oyster Mushroom

  Fresh oyster mushrooms cooked in soy sauce and seasonings, delivering a rich, savory flavor.
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  Sour Cabbage and Pork in Lotus Leaf Buns

  A traditional Chinese dish featuring sour cabbage and tender pork stewed together, served in soft lotus leaf buns for a flavorful, layered bite.
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  Braised Sea Cucumber with Scallion in Abalone Sauce

  A premium Chinese dish featuring sea cucumber and scallions simmered in a rich abalone sauce, offering a delicate balance of umami and tenderness.
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  Spicy Mapo Tofu with Fresh Shrimp

  A spicy Sichuan-style dish combining soft tofu and fresh shrimp, seasoned with fermented bean paste, chili, and Sichuan peppercorns for a bold, numbing flavor.

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