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Heshan Hui (Ligongdi Branch)

江浙菜 · ⭐ 4.6

Building 6, Phase III Ligongdi, Jinjihu Subdistrict (behind Ruibeiting Apartment Hotel)

Dishes

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  Taizhou Rice Cake with Green Crab Bone Sauce

  This is a dish from Taizhou, Zhejiang province. The main ingredients include local Taizhou rice cakes, green crabs, and crab bone sauce. The green crabs are cleaned, chopped, and their shells and bones are used to make a rich crab bone sauce. The rice cakes are sliced or cut into strips and stewed together with the crab pieces in the sauce, allowing the cakes to fully absorb the seafood flavor. The finished dish features soft and chewy rice cakes, tender crab meat, and a rich, savory sauce with a distinct seafood taste.
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  Da Hong Pao Golden Belt Fish

  Da Hong Pao Golden Belt Fish is a seafood dish that combines traditional Chinese cooking techniques. It primarily uses fresh belt fish (a type of hairtail) as the main ingredient, which is scaled, cleaned, and cut into sections. The fish sections are first marinated with salt, cooking wine, and ginger slices for flavor. Then, they are lightly coated with starch or a special batter and deep-fried in hot oil until the exterior is golden and crispy while the inside remains tender. The key seasoning is the precious 'Da Hong Pao' Sichuan peppercorn, which imparts a unique numbing aroma and rich flavor, either quickly stir-fried with the fried fish or drizzled with a specially made peppercorn sauce. The finished dish has a golden color, a crispy exterior with tender flesh inside, and a strong, fragrant peppercorn aroma.
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  Signature Cod Balls

  Fresh cod meat is hand-formed into balls, lightly coated and deep-fried to golden crispness, with a tender interior that pairs perfectly with a special sauce.
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  Lemon Sea Cucumber

  A dish featuring tender sea cucumber seasoned with fresh lemon juice and aromatic herbs, offering a refreshing and tangy flavor.
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  Sea Cucumber Soup

  Sea cucumber soup is made with sea cucumbers as the main ingredient, combined with chicken, ham, or pork bones, slowly simmered. Sea cucumbers must be soaked beforehand to remove sand and impurities, then cooked with broth to create a rich, flavorful soup with soft, elastic sea cucumbers.
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  Spicy Sake-Infused Abalone

  The abalone is washed and soaked in sake and spicy sauce to absorb the flavors. The main ingredient is abalone, with sake and chili as seasoning, and the abalone absorbs the aroma of alcohol and spiciness through soaking.
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  Australian Lobster

  Australian lobster is prepared using fresh Australian lobster, typically steamed, boiled, or stir-fried. Cleaned lobster is either steamed to preserve its natural flavor or cooked with garlic, butter, ginger, and scallions for a rich taste and tender texture.
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  Clay Pot Mini Potato Beef Tripe

  This is a clay pot stew featuring beef tripe and mini potatoes as the main ingredients. The tripe is cut into pieces, blanched, and then simmered in a clay pot with peeled small potatoes, along with spices such as ginger, scallions, star anise, and cinnamon. Seasoned with soy sauce, cooking wine, and water, it is slowly stewed over low heat until the tripe becomes tender and the potatoes absorb the flavorful broth. The dish is characterized by its simple ingredient combination and the rich, savory sauce developed through long simmering.
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  Premium Qiandao Lake Fish Head

  This dish features a large, plump organic bighead carp head from Qiandao Lake as the main ingredient. Key accompaniments include ginger, garlic, green and red chili peppers, and perilla leaves. The cleaned fish head is briefly marinated with cooking wine and salt, then cooked together with the accompaniments using braising or stewing methods, allowing the fish head to fully absorb the savory broth. The finished dish has a milky, rich broth and tender, gelatinous fish meat.
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  Suzhou-style Mandarin Fish in Sweet and Sour Sauce

  A classic Suzhou dish featuring a whole mandarin fish with a crispy texture, deep-fried and glazed in a sweet and sour sauce, resembling a squirrel's tail.
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  Sea Cucumber and Egg Stew

  A nourishing dish made with sea cucumber and eggs, gently steamed to achieve a silky texture.
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  Breeze Bay Treasure Crab

  Fresh treasure crab stir-fried with garlic, chili, and crispy breadcrumbs, delivering a spicy and crunchy flavor.
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  Stir-fried Snowflake Beef with Wild Mushrooms

  This dish features snowflake beef and a variety of wild mushrooms as the main ingredients. The beef is thinly sliced, and the wild mushrooms (such as porcini, chanterelles) are cleaned. The beef slices are first quickly seared in oil until they change color and set aside. Then, garlic and ginger slices are stir-fried until fragrant, followed by the wild mushrooms until cooked. Finally, the beef is added back to the wok along with a splash of soy sauce, oyster sauce, and cooking wine, and everything is stir-fried quickly over high heat until well combined. The dish results in tender beef and aromatic mushrooms.
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  Snowflake Mushroom Soup

  A delicate soup made with fresh mushrooms like shiitake, oyster, and enoki, simmered in broth for a rich, savory flavor.
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  Stir-fried Green Dragon with Shengzhou Rice Cakes

  Stir-fried Green Dragon with Shengzhou Rice Cakes is a dish primarily made with Shengzhou rice cakes and green bell peppers. Main ingredients include sliced Shengzhou rice cakes, shredded green bell peppers, shredded pork or chicken, and seasoning such as minced garlic and ginger slices. To prepare, the rice cakes are first boiled or steamed until soft. Oil is heated in a wok, garlic and ginger are stir-fried until fragrant, followed by the meat until it changes color. Green peppers are then added and stir-fried. Finally, the rice cakes are added along with seasonings like soy sauce and cooking wine, and everything is quickly stir-fried together. The dish has a fresh appearance, with soft and chewy rice cakes and a savory flavor.
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  First-Harvest Laver Handmade Meatball Hot Pot

  This dish features a clear or bone broth as the hot pot base. The core ingredient is handmade pork or beef meatballs, which are mixed with first-harvest laver (premium seaweed picked in the first harvest of the year, known for its tender texture and umami flavor). The meatballs are cooked alongside fresh vegetables, tofu, and mushrooms in the simmering broth. The preparation involves shaping the meat and laver mixture into balls and then boiling them in the hot pot.
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  Steamed Eastern Star Grouper with Ginger Paste

  Fresh eastern star grouper steamed with ginger paste, resulting in tender fish and aromatic flavor.
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  Duckbill Fish

  Duckbill fish is a dish primarily made with duckbill fish, usually cleaned and cut into pieces or cooked whole. Common methods include braising, steaming, or stewing, often seasoned with ginger slices, scallions, garlic, soy sauce, cooking wine, and water, slowly cooked over low heat to make the fish flavorful and tender.
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  Black Pepper Snowflake Beef

  Black pepper wagyu beef is made with premium wagyu beef as the main ingredient, combined with辅料 such as black pepper, onion, and green pepper. After marinating, it is quickly stir-fried. The beef is tender, with a rich black pepper aroma and a complex flavor.
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  Black Gold Sauce Fat-Removed Pig's Trotter

  This dish features pig's trotters as the main ingredient, pre-treated to remove excess fat. The core is a special 'Black Gold Sauce', typically made from fermented black beans, soy sauce, oyster sauce, sugar, and other seasonings, simmered until it achieves a deep brown, nearly black color with a glossy sheen. During preparation, the prepared trotters are stewed or braised with the Black Gold Sauce, allowing the meat to fully absorb the sauce's flavors and become tender. The finished dish is rich in savory sauce aroma, with a salty, umami, and slightly sweet taste, offering a soft, melt-in-the-mouth texture without greasiness.

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