Tang Shi Lou · Poetry Hall (Ligongdi Branch)
火锅 · ⭐ 4.8
Jinji Lake Avenue, Ligongdi Phase III, Building 21
Dishes
Angus King BeefPremium Angus beef tenderloin, slow-cooked and seared for a juicy, flavorful experience.
Giant Tiger PrawnPrawn dish made with fresh tiger prawns, cleaned, deveined, and marinated with salt and cooking wine, then steamed, blanched, or stir-fried to preserve tender texture.
Australian Wagyu M4Premium Australian Wagyu M4, expertly cooked to preserve its rich flavor and tender texture.
Australian Wagyu M7 PlatterPremium Australian Wagyu M7 beef, featuring cuts like sirloin and fillet, prepared using low-temperature cooking and searing for tender, juicy results, served with black pepper or red wine sauce.
Australian Wagyu M7 SirloinPremium Australian Wagyu M7 sirloin steak, expertly grilled to perfection for a rich, tender bite.
Australian Wagyu M9 SirloinPremium Australian Wagyu M9 sirloin, expertly grilled to perfection with a rich, tender texture and natural beef flavor.
Australian Wagyu Beef BellyPremium Australian Wagyu beef belly, slow-cooked and grilled to perfection for tender, flavorful meat with a smoky crust.
Australian Angus KingPremium Australian Angus beef, slow-cooked and grilled to perfection, served with a signature sauce and seasonal vegetables.
Wang Wei's Matsutake Mushroom Soup PotA rich soup pot featuring fresh matsutake mushrooms, combined with other wild mushrooms and meat, slowly simmered to create a fragrant and nourishing dish.
Bamboo Mushroom Shrimp BallsBamboo fungus shrimp paste is a dish featuring fresh shrimp paste made from minced shrimp as the main ingredient, paired with dried bamboo fungus. The shrimp paste is prepared by chopping fresh shrimp and mixing in seasonings until it becomes firm and elastic. The bamboo fungus must be soaked beforehand to remove impurities. Both ingredients are then steamed or boiled together, resulting in tender, chewy shrimp paste and crisp, sweet bamboo fungus, creating a rich and layered texture.
Enoki MushroomEnoki mushroom is a dish primarily made with fresh enoki mushrooms. The preparation is simple, typically involving cleaning the enoki mushrooms and mixing them with seasonings such as minced garlic, light soy sauce, and sesame oil. The dish retains the original freshness of the enoki mushrooms and offers a refreshing taste.
Black FuzhuBlack fuzhu is a fermented soy-based product with a deep color and chewy texture, commonly used in stir-fries, soups, or salads.