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Tongqing Building · (Changfa Plaza Branch)

地方菜 · ⭐ 4.5

4th Floor, Changfa Plaza, No. 88 Hongshan Road

Dishes

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  Seven-Spice Tofu

  Seven-Spice Tofu is made with soft tofu simmered with seven spices including star anise, cassia bark, Sichuan pepper, bay leaf, dried tangerine peel, fennel seed, and dried chili. It has a tender texture, rich aroma, and layered flavor with a hint of spiciness and five-spice fragrance.
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  Yunnan Mushroom King Soup

  A rich soup made with a variety of wild mushrooms from Yunnan, simmered with chicken or ham for a fragrant and nourishing dish.
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  Stir-Fried Garlic Shrimp with Tails

  Fresh shrimp tails stir-fried with garlic, ginger, and scallions for a savory, aromatic dish.
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  Milk-flavored Rice Gruel

  Rice milk is made from rice, soaked and ground, then cooked with water. Milk or dairy products are added for aroma and texture, resulting in a thick liquid often enjoyed as breakfast or dessert.
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  Huizhou Stinky Carp

  Huizhou stinky mandarin fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. It is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish meat is achieved through microbial fermentation during the preparation process.
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  Osmanthus Sugar Lotus Root

  Guìhuā Táng Lián'ǒu is a dessert made primarily from lotus root and glutinous rice. After peeling and cutting the lotus root into segments, glutinous rice is stuffed into the holes of the lotus root, then steamed until cooked. It is then simmered in a sugar syrup over low heat so the lotus root absorbs the sweetness, and finally dry osmanthus flowers are added for flavor. The finished dish has a bright red color and a soft, sticky, sweet texture.
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  Loulan Lamb Ribs

  Loulan lamb ribs are marinated with spices like cumin and chili, then grilled to perfection—crispy outside, tender inside, with a bold, aromatic flavor.
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  Fur Tofu with Pig Intestines

  Fur tofu with pig intestines is a dish made with fur tofu and pig intestines, cooked by stewing. The fur tofu is crispy on the outside and tender inside, while the pig intestines are soft and flavorful.
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  Spring Water Vegetables

  Fresh seasonal vegetables are gently boiled in mountain spring or purified water. Main ingredients include cabbage, spinach, carrots, and wood ear mushrooms. Vegetables are blanched briefly to retain crispness. Minimal seasoning with a touch of salt highlights the natural flavors.
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  Clear Water Beef

  A dish made by gently simmering fresh beef in clear water, resulting in tender meat and a naturally savory broth.
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  Braised Pork Belly

  A classic Chinese dish made with pork belly, slow-cooked in a savory sauce of soy sauce, sugar, and spices until tender and glossy.
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  Cantonese Beef Cubes

  A classic Cantonese dish featuring tender beef cubes stir-fried with seasonings and vegetables for a savory, smooth texture.
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  Clam and Tofu Noodles

  A hearty dish featuring clams and tofu noodles, simmered in a savory broth with aromatics for rich flavor.
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  Steamed Fresh Baby Abalone with Garlic

  Steamed fresh baby abalone with garlic is a dish made with fresh baby abalone and garlic. The abalone is tender, smooth, and has a rich garlic flavor.
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  Garlic Crispy Chicken

  Garlic crispy skin chicken is a dish made with whole chicken, marinated and deep-fried until the skin is golden and crunchy. Main ingredients include chicken, garlic, ginger, and seasonings. The chicken is first marinated, then fried at high heat to achieve a crispy crust, and finally stir-fried with sautéed garlic to infuse the flavor.
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  Lemongrass Glass-Braised Pigeon

  Lemongrass glass pigeon features young pigeons marinated with lemongrass, ginger slices, and green onions, then steamed. The tender meat absorbs the aromatic essence of lemongrass, creating a unique fragrance.

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