Tongqing Lou · Lu Province Mansion
地方菜 · ⭐ 4.6
100 meters north of Waneng Tower, Ma'anshan Road (opposite Tea Market)
Dishes
Tongqinglou Steamed DumplingsTongqinglou steamed buns are traditional Chinese dim sum made primarily from pork and flour. The dough is made by mixing flour with water, wrapped around minced pork filling, and steamed to perfection. Seasonings like scallions, ginger, soy sauce, and sesame oil are added to keep the filling tender and juicy.
Stewed Sea Cucumber with Herbal Mushroom SoupA nourishing soup made by slow-cooking sea cucumber with medicinal mushrooms, delivering a rich and healthy flavor.
Seafood Mǎoxiāng with a TwistA creative twist on the classic Sichuan-style Maoxiang, featuring fresh seafood like squid, shrimp, and fish in a spicy, numbing broth with vegetables.
House-made Premium Wagyu BeefPremium wagyu beef, hand-marinated and slow-cooked to perfection, tender and flavorful with a signature sauce.
Grandmother's Vegetable Stir-Fried with EggsGrandmother's vegetable stir-fried with eggs is a home-style dish, primarily made with fresh, tender eggs and uniquely flavored grandmother's vegetables. The preparation is simple: first, scramble the eggs, then mix in the chopped grandmother's vegetables, and finally quickly stir-fry in hot oil until cooked through.
Desert Wind Lamb RibsFresh lamb ribs marinated with secret spices and vegetables, then grilled to perfection—crispy outside, tender inside.
Stir-fried Soil-cultivated Bean SproutsStir-fried Soil-cultivated Bean Sprouts is a quick home-style dish featuring bean sprouts (soybean or mung bean) grown in soil as the main ingredient. It typically includes fresh soil-cultivated bean sprouts, often accompanied by shredded green and red peppers, minced garlic, and ginger strips. To prepare, the bean sprouts are washed and drained. Oil is heated in a wok, and minced garlic, ginger strips, and dried chili are stir-fried until fragrant. The bean sprouts are then added and quickly stir-fried. Seasonings like salt, light soy sauce, and a dash of vinegar are added during cooking. The dish is ready when the sprouts are cooked but still crisp and tender. The final dish has a fresh appearance, with the sprouts being juicy, crisp, and carrying a subtle bean aroma and wok hei.
Lu Zhou Preserved Meat Glutinous Rice CakeLu Zhou preserved meat glutinous rice cake is a traditional Anhui snack made by frying glutinous rice cakes stuffed with preserved meats like cured pork and sausage, resulting in a crispy exterior and soft, savory interior.
Huifang Earth-Braised Wulong ChickenA traditional Huizhou dish featuring Wulong chicken slow-braised over earth-fired stove with secret sauce and mountain ingredients, resulting in tender, flavorful meat.
Clay Pot Old Duck SoupClay Pot Old Duck Soup is a traditional Chinese soup, primarily made with old duck, ginger, goji berries, and red dates. The cleaned old duck is cut into pieces and placed in a clay pot with cold water. After boiling, the scum is skimmed off. Ginger slices, goji berries, and red dates are added, then simmered over low heat for 2-3 hours until the duck meat is tender and the broth is rich. The soup has a clear appearance, tender duck meat, and a savory flavor.
Steamed White FishA dish made by steaming fresh white fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
Mung Bean CakeGreen bean cake is a traditional Chinese dessert made primarily from mung bean flour, supplemented with glutinous rice flour and sugar. Through processes such as steaming, stirring, and pressing, it achieves a delicate texture and a refreshing mung bean aroma.
Chongqing Spicy Blood Slices with OffalA spicy Sichuan dish made with duck blood, tripe, beef tendons, and vegetables, simmered in a fiery broth of chili oil and spices.
Lime Pineapple Sweet and Sour PorkA flavorful dish of crispy pork stir-fried with pineapple and lime juice, offering a tangy and sweet taste.
Black Pepper Beef RibsBlack pepper beef short ribs is a dish featuring beef short ribs as the main ingredient, marinated and then pan-fried or stir-fried with black pepper, onion, and garlic for a tender, juicy flavor with rich black pepper aroma.