Guanghe Lou Fusion Cuisine (Lihua Jia Di Yuan Branch)
特色菜 · ⭐ 4.6
Northeast corner of the intersection of Wucheng South Road and Longcheng North Street, Lihua Jia Di Yuan
Dishes
Farmhouse StewA hearty stew made with potatoes, tofu, cabbage, and pork belly, slowly simmered to blend flavors.
18-Second Xuelong Black Angus BeefAn exquisite dish featuring premium Xuelong black beef, quickly seared for 18 seconds to retain its tenderness and natural flavor.
State Banquet Hairtail Egg SoupA refined soup made from hairtail eggs, often served at state banquets, featuring a delicate balance of flavors and rich nutritional value.
Guanghe Seafood Stew with Homemade Black TofuA creative dish combining fresh seafood and tofu, featuring shrimp, squid, crab meat, and homemade black tofu stewed in broth for a rich, savory flavor.
Cantonese Baked Pig TrotterA Cantonese dish featuring pork trotters braised and then baked until tender with a crispy skin.
Yangzhou Boiled Vermicelli with Shredded TofuYangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
Crispy Salted ChickenA classic Jiangnan dish featuring tender chicken with a crispy skin, seasoned with salt and aromatic spices.
Sea Urchin Sauce with Wasabi Shrimp BallsFresh shrimp balls are coated in a rich sea urchin sauce and served with a touch of wasabi for a bold, savory kick.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.