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Lan Ting Yu Shu • Ta Cang (Dong Si Dian)

特色菜 · ⭐ 4.8

No. 3, Dongsi Shier Tiao

Dishes

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  Chef's Signature Red Label Ribeye

  Chef's signature red-label beef short ribs are made from premium rib cuts, carefully marinated and then grilled to perfection. A special sauce is brushed on the surface, served with seasonal vegetables, presenting an enticing color and aroma.
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  Chef's Signature Veal Dish

  Chef's signature dish features tender beef chunks marinated and slow-cooked with onions, carrots, and vegetables for a rich, flavorful stew.
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  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.
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  Braised Yangzhong River Pufferfish

  Home-style Yangzhong river pufferfish is made with fresh Yangzhong river pufferfish as the main ingredient, cooked using traditional home-style stewing methods. The fish is slowly simmered with various spices and seasonings, allowing the flesh to fully absorb the rich broth, resulting in tender meat and a deeply flavorful sauce.
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  Handmade Eight Treasure Gourd Duck

  Handmade Eight Treasure Gourd Duck is a traditional Chinese dish made with high-quality duck meat and eight selected ingredients such as glutinous rice, lotus seeds, and red dates, cooked slowly over low heat. It has a tender texture and rich aroma.
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  Handmade Huangqiao Burnt Cake

  Handmade Huangqiao baked buns are a traditional Chinese pastry made primarily from refined flour, with a layer of oil paste and filled with various ingredients. After careful baking, the buns have a golden, crispy crust and distinct layers inside, offering a rich and flavorful filling. They can be enjoyed as a breakfast accompaniment or as a tea-time snack.
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  Hand-Deconstructed Crab Roe with Shrimp and Tofu

  Hand-shelled crab roe with shrimp and tofu is a dish featuring soft tofu, hand-picked crab roe, and fresh shrimp. Tofu is blanched, then stir-fried with crab roe and shrimp to absorb their rich flavors.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  松茸蟹粉狮子头

  Songong Crab Roe Lion's Head is a dish made primarily from minced pork, enhanced with matsutake mushrooms and crab roe. First, mix the minced pork with seasonings until well blended, then embed small pieces of matsutake and crab roe into the mixture, gently shaping it into round balls. Finally, simmer the meatballs slowly in clear broth until fully cooked and the soup becomes rich and flavorful.
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  Huaiyang Eight-Treasure Duck

  Huaiyang Eight Treasure Gourd Duck is prepared by removing the bones from a whole duck while keeping the skin intact. The duck's cavity is filled with eight different fillings, shaping it into a gourd-like form. After steaming, it resembles a gourd, with tender duck meat and well-blended fillings that deliver rich, flavorful taste.
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  Stir-fried Hand-剥 River Shrimp from Gaoyou Lake

  Stir-fried peeled river shrimp from Gaoyou Lake, using fresh river shrimp from Gaoyou Lake, hand-peeled to keep the shrimp meat intact and tender. Prepared with a simple stir-fry method and just the right amount of seasonings to highlight the natural freshness of the shrimp. The texture is delicate and smooth, making it a refined and refreshing dish.
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  Old Beijing Handmade Apricot Tofu

  Old Beijing handmade apricot tofu is a traditional dessert made mainly from apricots, glutinous rice flour, and sugar. Apricots are ground and mixed with water, boiled, then mixed with glutinous rice flour to form a paste, which is cooled and cut into pieces for serving.
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  Suzhou-style Eel in Hot Oil Sauce

  Suzhou-style crispy oil eel is a traditional Jiangsu dish featuring eel as the main ingredient. The eel is deboned and cut into segments, then stir-fried until it changes color, followed by adding seasonings. Finally, hot oil is poured over it, producing a sizzling sound—hence the name 'crispy oil eel.' The dish has a bright red color and tender eel meat.
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  Chives, Water Chestnuts Stir-Fried with Spring Bamboo Shoots

  Chives, water chestnuts, and spring bamboo shoots are the main ingredients, stir-fried quickly in hot oil. The texture is crisp and the flavor is fresh with a unique fragrance.
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  Zhenjiang Crystal Meat Jelly

  Zhenjiang Crystal Meat Jelly is a cold dish made from pork leg meat with spices and water. It has a delicate texture and a refreshing taste, with a rich braised flavor.
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  Zhenjiang Black Vinegar Meat Jelly

  Zhenjiang black vinegar meat jelly, made primarily from high-quality cured pork, combined with Zhenjiang's specialty black vinegar, carefully cooked and then cooled to solidify. The cured pork is tender and succulent, while the black vinegar adds a subtle acidity with a sweet aftertaste, creating a unique and distinctive flavor.
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  Stir-Fried Fresh Asparagus, Mustard Greens, and Water Chestnuts

  Fresh asparagus, mustard greens, and water chestnuts stir-fried is a refreshing vegetable dish. The main ingredients include tender asparagus, mustard greens, and water chestnuts. The preparation is simple: first clean and cut the ingredients into segments. Then heat a wok with oil, sauté minced garlic, add the asparagus, mustard greens, and water chestnuts in sequence, stir-fry until cooked through, and finally season with salt and chicken essence to taste.

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