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Xinghu Restaurant (Baijia Lake Store)

苏北土菜 · ⭐

No. 8 Yuanjia Street, Tianyuan West Road, Building 1, Room 108

Dishes

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  Xinghu Gouhun Fish Head Handmade Noodles

  Xinghu Gouhun Fish Head Handmade Noodles are made with fresh fish head and handmade noodles, cooked by stewing. The fish head is tender, and the broth is rich and flavorful.
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  Spicy Mapo Tofu with Small Dragon

  Xiao Qing Long Mapo Tofu is a dish made with soft tofu and Xiao Qing Long (a small shrimp). The tofu is cubed, boiled, then stir-fried with sautéed Xiao Qing Long, doubanjiang, minced meat, and seasonings until flavorful.
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  Large Appetizer Noodles

  Large appetizer noodles is a cold dish made with wide noodles, cucumber sticks, carrot sticks, bean sprouts and other vegetables, mixed with sauce. The main flavor is sour and spicy, with a refreshing texture.
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  Signature Peking Duck

  Our signature Peking duck is made from tender Beijing duck, carefully marinated and roasted using a unique process that results in golden, crispy skin and juicy, tender meat. The whole duck has a glossy red color, served with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce. When eaten, it fills the air with irresistible aroma.
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  Wenzhou Blue Crab with Local Rooster

  Wenzhou Blue Crab with Local Rooster is a Chinese dish made with Wenzhou blue crab and local rooster, cooked by stewing. The dish combines the freshness of seafood and meat, offering a rich flavor.
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  Stone Pot Huai'an Soft Eel

  A classic Huai'an dish featuring tender eel cooked in a stone pot with ginger and garlic, delivering a rich, savory flavor.
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  Okra Prawn

  Okra Prawn is a Chinese dish made with okra and fresh shrimp. Fresh shrimp are deveined and cooked with okra, resulting in a tender texture and light flavor.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Mustard-flavored Prawn Blossom Balls

  Fresh shrimp balls coated in egg and starch, deep-fried and served with a mustard sauce for a savory, aromatic dish.
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  Mustard Prawn Blossom Balls

  Fresh shrimp balls coated in egg white and starch, deep-fried and drizzled with mustard sauce for a savory, crunchy texture.
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  XO Sauce Stir-Fried Abalone with Bamboo Shoots

  Abalone meat stir-fried with bamboo shoots in XO sauce, tender in texture with rich savory aroma and slightly spicy flavor.
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  Lipu Taro Stew

  Lipu fragrant taro stew features premium Lipu taro as the main ingredient, combined with pork, ham, or sausage. Ingredients are cubed and slow-cooked in a clay pot with water or broth until the taro is tender and the sauce rich.
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  Braised Pork Intestines with Pickled Mustard Greens

  Xue菜烧肥肠 is a dish made primarily with pork intestines and xue菜 (pickled mustard greens). After cleaning and blanching, the intestines are stewed with sliced xue菜 and seasonings, slowly simmered until tender and flavorful.
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  Fish Head and Tofu with Pork Balls Stew

  A hearty stew combining fish head, old tofu, and pork balls, simmered to blend rich flavors.
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  Fish Roe Green Pea Cake

  A delicate green pea cake infused with fish roe, steamed to a smooth texture, offering a savory-sweet balance and a burst of oceanic flavor from the roe.

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