Peony Banquet (East Lake Branch)
特色菜 · ⭐ 3.8
Opposite East Lake Liyuan Square, Yanhu Avenue
Dishes
Stir-fried Nostoc with Free-range EggsStir-fried Nostoc with free-range eggs is a home-style dish made primarily with Nostoc (a terrestrial cyanobacterium, also known as land seaweed) and free-range eggs. The Nostoc is soaked, cleaned, and then stir-fried with scrambled eggs. The eggs are first cooked until fluffy and golden, set aside, then the Nostoc is quickly stir-fried with aromatics like garlic or scallions. Seasoned with salt, the eggs are added back to the wok and tossed together. The dish has a soft, tender texture and a fresh, savory flavor.
Tianmen Sliding FishA dish featuring tender fish slices cooked in a savory broth with tofu and vegetables, known for its smooth texture and rich flavor.
Home-style Braised Free-range Pork RibsHome-style Braised Free-range Pork Ribs is a homely stewed dish, primarily using rib sections from free-range pigs. The ribs are cut into segments, blanched, then stir-fried with ginger, scallions, and cooking wine for fragrance. Soy sauce, rock sugar, and water are added before simmering over low heat until the meat becomes tender and the sauce thickens. The finished dish has a reddish-brown glaze, with firm, chewy ribs carrying the natural savory aroma of pork.
Home-style Braised Spotted Mandarin FishHome-style Braised Spotted Mandarin Fish is a homely cooked dish, primarily using fresh spotted mandarin fish (a type of freshwater fish with tender meat) as the main ingredient. The basic method involves cleaning the fish, pan-frying it until both sides are lightly browned, then adding ginger slices, scallion sections, cooking wine, soy sauce, sugar, and an appropriate amount of water for braising. Controlling the heat during cooking is key, allowing the fish to fully absorb the flavors of the sauce until the liquid reduces to a thick consistency before serving. The finished dish features tender fish with a savory, slightly soy-sauce-infused broth.
Dry-Cooked Small Mandarin FishA dish made with small mandarin fish, marinated and pan-fried until golden, then finished with a savory sauce for a rich flavor.
Appetizer Four Small DishesAppetizer four small dishes usually include four delicate side dishes, commonly featuring pickled cucumber, cold seaweed salad, peanuts, and seasoned tofu. Ingredients are prepared separately, cut, mixed with seasonings or marinated, then served in four individual portions.
Poached Peony Shrimp in SaucePoached Peony Shrimp in Sauce is a cold dish featuring fresh peony shrimp as the main ingredient. Key components include live peony shrimp, ginger, scallions, and cooking wine. The shrimp are cleaned, quickly blanched in boiling water with ginger, scallions, and wine until they turn red and curl, then immediately cooled in ice water to retain a crisp texture. After draining, they are arranged on a plate. A dipping sauce is made by mixing light soy sauce, aromatic vinegar, sugar, minced garlic, cilantro, and a touch of chili oil, creating a tangy, slightly sweet, and spicy flavor. The dish highlights the shrimp's natural sweetness and tender bite, complemented by the refreshing sauce.- Xiangxi Gongjiao Beef with Yellow BeefXiangxi Gongjiao Beef with Yellow Beef features tender yellow beef stir-fried with Xiangxi specialty gongjiao chili, delivering a rich, spicy flavor.
Braised Pork in Clay PotA Chinese dish featuring braised pork belly cooked slowly in a clay pot with vegetables, resulting in tender meat and rich flavor.
Braised Large CatfishBraised big silver carp is made with big silver carp as the main ingredient. After marinating, the fish is pan-fried until golden brown on both sides, then seasoned with sauces and a适量 of water, and braised until flavorful. Finally, the sauce is reduced to a thick consistency.- Bifengtang Peony ShrimpA Cantonese seafood dish featuring fresh shrimp stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender interior.
Sauce-Flavored Steamed Pork with Rice FlourA savory dish made by steaming marinated pork belly coated in rice flour, seasoned with soy sauce and fermented bean paste.- Braised Wild Bamboo Shoots with Beef BrisketA Chinese dish featuring wild bamboo shoots and beef brisket braised together until tender, resulting in a rich, savory flavor.
Fresh Bean Curd Skin with Egg Skin StewFresh Bean Curd Skin with Egg Skin Stew is a homestyle braised dish. The main ingredients include fresh bean curd skin (a soybean product) and thin egg skin. To prepare, the bean curd skin is soaked until soft and cut into sections, while beaten egg is spread into a thin sheet and then sliced. The ingredients are simmered together in a pot with broth or water over low heat until flavors meld and the sauce slightly thickens. The dish has a tender texture and a light broth, highlighting the blend of soybean and egg aromas.
Black Pork with Wheat SauceBlack Pork with Wheat Sauce is a dish featuring high-quality black pork as the main ingredient. Typically, pork belly or leg meat from black-haired pigs is cut into chunks. During preparation, the pork is first blanched to remove any gaminess, then braised or stewed with wheat sauce, ginger, garlic, cooking wine, and other seasonings. The wheat sauce, made from fermented wheat, imparts a distinctive savory and slightly sweet flavor. The finished dish has a glossy red-brown color, tender meat, and a rich, aromatic sauce. It is commonly served with rice or noodles.
Huangpo Earthen Stove Rice Crust CongeeHuangpo Earthen Stove Rice Crust Congee is a traditional farmhouse staple from Hubei. The main ingredients are rice and rice crust (the crispy, browned layer formed at the bottom of an iron pot over an earthen stove). To prepare, rice is first simmered into congee. Crushed rice crust is then added and cooked briefly, allowing it to partially soften and release its toasty aroma. The resulting congee is thick, with soft rice grains and the unique crispy texture and roasted grain fragrance from the crust. Typically served hot, it is a simple, rustic dish making use of leftover rice crust.