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Zhouhai Garden Hotel - Lijingxuan Restaurant

江浙菜 · ⭐ 4.2

No. 2777 Zhouhai Road, Gaodong Town (near Gaodong Ecological Park)

Dishes

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  Large Shrimp

  Daming shrimp is a dish featuring fresh Daming shrimp as the main ingredient, typically deveined with tails intact, marinated with salt and cooking wine, then steamed, boiled in water, or fried to preserve its tender texture.
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  Braised Fish Head with Chinese Cabbage

  A hearty dish made by simmering fish head and Chinese cabbage with aromatics, resulting in a rich, savory flavor.
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  Crystal Shrimp

  Crystal Shrimp is a dish made with fresh shrimp marinated in egg white, starch, and a little salt, then gently fried in warm oil. The shrimp are translucent like crystal, tender, and refreshingly delicate.
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  Shacha Beef Hot Pot

  A savory hot pot featuring tender beef slices simmered in a rich shacha sauce with vegetables, perfect for sharing and warming the soul.
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  Special Beef Pot Boiler

  A dish featuring tender beef slices cooked with vegetables in a rich, savory broth, served in a small pot for communal dining.
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  Secret-Recipe Mandarin Fish

  Fresh mandarin fish marinated in a special sauce and steamed to perfection, resulting in tender, flavorful meat with a rich aroma.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Sweet Rice Balls in Fermented Glutinous Rice Water

  Sweet glutinous rice balls cooked in fermented rice wine, a traditional dessert made by shaping glutinous rice flour into small balls, then simmering them in rice wine with sugar, sometimes enhanced with goji berries or red dates.
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  Fresh Shrimp and Clam Stuffed Egg

  Fresh shrimp and clam stewed egg is a Chinese dish made with fresh shrimp, clams, and eggs, mixed and cooked together, with a delicious and nutritious taste.
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  Foie Gras Stuffed Lotus Root Cakes

  A refined Chinese dish featuring lotus root slices stuffed with rich foie gras, pan-fried until golden and crispy, offering a harmonious blend of sweet lotus and savory liver.

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