Tai Dong Grand Hotel · 50 Years of Lu Cuisine
地方菜 · ⭐ 4.1
No. 24 Taidong 1st Road
Dishes
Large Meat BunA large meat bun is a Chinese pastry made with fermented wheat dough wrapped around pork filling, using main ingredients like pork, scallions, ginger, and flour. The pork is minced, seasoned, mixed, stuffed into dough, and steamed.
Oil-fried flatbreadOil-spring bread is a flour-based food made by kneading dough, rolling it out, applying oil, folding, and baking. It has a crispy inner layer and soft outer layer with distinct texture layers.
Oil-Soaked BreadA flaky, buttery bread made by layering dough with oil and baking until golden and crisp.
Scallion-braised Hoof TendonsScallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.
Honey Bean BreadA sweet bread made with flour, honey, and red bean paste, featuring a soft crust and a smooth, slightly sweet filling—ideal for breakfast or afternoon tea.
Spicy Pig IntestinesA spicy Sichuan dish made with cleaned and stir-fried pig intestines, seasoned with chili and Sichuan peppercorns for a numbing, fiery flavor.
Silver Thread Steamed BunA traditional Chinese steamed bun made from fermented dough, rolled thin and layered with salt and scallions, then steamed to create a soft, flaky texture with a savory aroma.
Qingdao Big BunQingdao Big Bun is a traditional steamed bun from Qingdao, Shandong, filled with pork, cabbage, and shrimp paste, known for its soft texture and savory flavor.
Shiitake Pork BunA traditional Chinese steamed bun filled with minced pork and fresh shiitake mushrooms, known for its savory flavor and soft texture.
Crispy Fried ChickenFragrant crispy chicken is made with chicken as the main ingredient, marinated and then deep-fried until golden and crunchy. The chicken must first be marinated with seasonings to absorb flavor, then fried at high temperature until the skin becomes crispy while the meat remains tender and juicy.