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Bai Xing Yan

地方菜 · ⭐ 3.5

China Resources Taoyuanli Phase I

Dishes

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  三鲜火锅

  三鲜火锅以猪骨或鸡骨熬制的高汤为底，加入虾仁、鱼片和猪肉等三种鲜味食材，辅以白菜、豆腐、粉丝等配菜，煮熟后食用。
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  Signature Wind-Dried Pork Liver

  A specialty dish made from fresh pork liver, marinated and air-dried or slowly roasted to achieve a tender, crisp texture with a unique aroma.
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  Spicy Pepper and Century Egg Salad

  Lai Jiao Song Hua Dan is a cold dish made primarily from preserved eggs and green peppers. The peppers are roasted, peeled, and mashed with the eggs, then mixed with seasonings. The pounding technique blends the ingredients, creating a unique texture.
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  Spring Water Tofu

  Spring water tofu is a dish made with fresh tofu cooked in mountain or mineral water. Tofu cubes are boiled in clear water, then seasoned with salt, green onions, and ginger slices, slowly stewed until flavorful. Some recipes add shrimp flakes, egg flowers, or greens for enhanced taste.
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  Leek with Tofu Skin

  A Chinese home-style dish made with fresh leeks and thin tofu skin, stir-fried or served cold for a light and nutritious meal.

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