Close

Tong Shun Garden Restaurant

江浙菜 · ⭐ 4.3

No. A14, Xinjiekouwai Street, Desheng Subdistrict (1st Floor, Shiyue Building)

Dishes

• 

  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
• 

  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
• 

  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
• 

  Wuxi Spare Ribs

  Wuxi spare ribs is a dish made primarily with pork ribs, simmered with soy sauce, sugar, and cooking wine to achieve a flavorful, glossy red finish. Scallions and ginger are added during cooking to enhance aroma and reduce odor, then the sauce is reduced to a thick consistency coating the ribs.
• 

  Squirrel-Style Mandarin Fish

  Squirrel-shaped mandarin fish is a Chinese dish featuring mandarin fish with flower cuts, deep-fried until crispy, then coated in a sweet and sour sauce made from sugar, vinegar, and tomato ketchup, giving it the appearance and texture of a squirrel—crispy outside, tender inside.
• 

  Huaiyang Boiled Tofu Threads

  Huaiyang boiled tofu threads is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then simmered with ham, chicken breast, and shrimp in broth, seasoned lightly with salt and MSG. The result is tender threads with a rich, savory flavor.
• 

  Stir-fried Gaoyou Shrimp

  Stir-fried Gaoyou shrimp is a dish made with fresh Gaoyou large shrimp and stir-fried quickly with scallions, ginger, and other seasonings. It has a fresh and tender texture with a light taste that highlights the natural flavor of the shrimp.
• 

  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
• 

  Slippery Fish Slices

  Slippery fish slices is a dish made by quickly stir-frying fresh fish meat that has been marinated with egg white and starch. The fish slices are typically made from tender fish such as grass carp, sea bass, or cod, and are cooked with ingredients like scallions, ginger, garlic, green peas, and carrots in broth or water. The result is a smooth and tender texture with a clear, refreshing sauce.
• 

  Premium Eel Stew

  Premium eel stew is a traditional Chinese dish made with fresh eels, pork, wood ear mushrooms, and bamboo shoots, cooked with soy sauce, cooking wine, and sugar. It has a tender texture and rich broth.
• 

  Red Bean Bun

  A red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.
• 

  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.

Reviews