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Lou Shang Lou · Luling Banquet (Xizhan Store)

特色菜 · ⭐ 4.6

Podium Building, Building 8, Gan Tie Jiulong Fu Kangyuan, No. 1099, Jiujiang Street, Jiulonghu

Dishes

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  Wan'an Fish Head

  Wanan fish head is made with fresh fish head, seasoned with ginger slices and scallions, and cooked by stewing or steaming. After preparation, the fish head is slowly simmered with seasonings to ensure tender meat and rich broth.
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  Sandu Yellow Cattle Steak

  Sandu Yellow Cattle Steak is made from high-quality yellow beef sourced from Sandu, Guizhou. After marinating, it is pan-seared to perfection. The meat is firm, aromatic, tender and juicy with a distinct regional flavor.
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  Flaxseed Braised Chicken

  A dish featuring chicken braised with flaxseeds, offering a savory and nutty flavor profile.
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  Curried Shrimp

  Curry shrimp is a dish featuring shrimp as the main ingredient and curry as the primary seasoning. To prepare it, first clean the fresh shrimp, then create a rich curry sauce using curry powder and spices. Finally, cook the shrimp together with the sauce until the shrimp are fully cooked and well-seasoned.
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  Yongxin Blood Duck

  Yongxin Blood Duck is a traditional dish from Yongxin, Jiangxi, made with fresh duck meat and duck blood stir-fried with chili, ginger, and garlic for a savory, slightly spicy flavor.
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  Saba Sauce Baked Shrimp

  Fresh shrimp baked with a rich Saba sauce made from tomatoes, onions, garlic, and chili, resulting in a savory and aromatic dish.
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  Sea Urchin Sauce Baked Chestnut Pumpkin

  Chestnut pumpkin is baked with sea urchin sauce, creating a rich and savory dish with sweet, tender squash and umami-rich sauce.
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  Australian Scallop Scallion Oil Noodles

  Fresh Australian scallops are tossed with fragrant scallion oil and served over cooked noodles for a savory, aromatic dish.
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  Flame Spicy麻 Beef

  A premium Australian Wagyu beef dish seasoned with spicy Sichuan pepper and served with a flaming oil finish for intense aroma and flavor.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Glazed Barbecue Pork

  A Cantonese classic, glazed barbecue pork is marinated pork belly or loin roasted until tender and coated in a sweet glaze for a glossy finish.
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  Stir-Fried Intestines

  A Chinese dish made by stir-frying pig intestines with vegetables like green peppers and onions, resulting in a spicy and aromatic flavor.
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  Yao Tou Tofu

  Yao Tou Tofu is a specialty dish made with soft tofu, steamed and served with a specially prepared sauce or seasoned broth. The tofu is cut into cubes, steamed until tender, then topped with a savory dressing made from soy sauce, sesame oil, minced garlic, and scallions. It has a smooth, delicate texture and a fresh, aromatic flavor. Popular in southern China, especially in Fujian and Zhejiang provinces.
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  Water Bamboo Leaf Stir-Fried Eel Slices

  Stir-fried with water bamboo leaves and eel slices, primarily made from water bamboo leaves and eel. Quickly stir-fried in hot oil to retain a crisp and tender texture. The dish has a clear color and fresh, slightly salty flavor, highlighting the natural taste of the ingredients.
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  Bifengtang Stir-Fried Crab

  Prawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
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  Spiced Radish Duck Soup

  Braised radish and old duck soup uses old duck and pickled radish as main ingredients. After blanching the duck, both are simmered slowly in water until the duck meat is tender and the radish flavorful, resulting in a clear broth with a delicious taste.
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  Tamarind Ham Stew with Taihe Black Chicken

  Tamarind and ham stewed with Taihe black chicken, using the sour flavor to enhance freshness and ham for aroma, resulting in a clear broth and tender chicken with a unique taste.
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  Sour Radish Stir-fried with Pig's Tripe

  A spicy and tangy Sichuan dish featuring sour radish and pork tripe, stir-fried quickly for a crisp and flavorful bite.

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