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Jing Cai Xuan · Suzhou-Guangdong Fusion (Ligongdi Store)

特色菜 · ⭐ 4.7

Units B5/B6, Ligongdi Phase I

Dishes

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  Traditional Red Bean Paste Square Cake (3 pieces)

  Traditional Red Bean Paste Square Cake is a classic Chinese pastry, served as three individually wrapped square pieces per portion. The main ingredients are glutinous rice flour, rice flour, white sugar, and smooth red bean paste filling. During preparation, the rice flours are mixed with sugar water to form a dough, which is then wrapped around the bean paste filling, pressed into square molds, and finally steamed. The finished product has a clean white square appearance, a soft and slightly chewy texture, with a sweet and smooth filling that carries the natural aroma of red beans.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Maple Glaze Pork Ribs

  Pork ribs marinated in maple syrup, soy sauce, and garlic, then roasted to a glossy finish with a sweet and tender texture.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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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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  Braised Free-range Chicken with Abalone

  Free-range chicken and abalone are braised together, resulting in a rich, savory dish where the tender chicken complements the succulent abalone.
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  Sour Cabbage Stir-fried Intestines

  A traditional Chinese dish made by stir-frying sour cabbage with pork intestines, offering a tangy and savory flavor.
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  Tieguanyin Pudding

  Tieguanyin pudding is made by steeping Tieguanyin tea leaves with milk, sugar, and gelatin, then chilled to set. Key ingredients: Tieguanyin tea, milk, sugar, gelatin. Method: infuse tea, mix with dairy, cool to form.
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  Aged Huangjiu Drunk Crab

  Aged Huangjiu醉 Crab is a dish made with fresh crabs marinated in aged Huangjiu, yellow wine, ginger slices, green onion segments, and other seasonings. After cleaning, the crabs are soaked in the prepared wine sauce to fully absorb the aroma of the wine and seasonings, typically requiring refrigeration for several hours to overnight.
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  Pan-Seared East Sea Squid

  Fresh East Sea squid pan-seared to perfection, with a crispy exterior and tender interior.
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  Spicy Crispy Pork Ribs

  A Chinese dish made with pork ribs marinated, coated, and deep-fried to crispy perfection, seasoned with spicy chili and Sichuan pepper for a bold, aromatic flavor.
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  Lobster Mapo Tofu

  Lobster Mapo Tofu is a fusion dish featuring tofu, lobster, and minced beef. Tofu cubes are boiled, then stir-fried with seasoned beef, doubanjiang, Sichuan pepper powder, garlic, and ginger, simmered in water or broth, and thickened. Lobster meat is added to enhance the flavor.

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