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Li Bai Library Restaurant (Xiasha University Town Branch)

江浙菜 · ⭐ 4.4

No. 301, 27th Avenue

Dishes

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  Cloud Mist Infused Drunk Large Head Shrimp

  Fresh large head shrimp marinated in a secret sauce and steamed to perfection, offering a delicate, aromatic flavor with a mist-like appearance.
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  Desert Wind Sand Roasted Lamb Ribs

  Premium lamb ribs marinated in secret spices and grilled over charcoal, delivering a smoky, tender flavor that captures the essence of Northwest cuisine.
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  Cashew Beef Cubes

  A fusion dish featuring tender beef cubes stir-fried with crunchy cashew nuts, offering a savory and satisfying bite.
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  Signature Crab Roe Tofu

  A delicate dish of silky tofu simmered with rich crab roe, highlighting the essence of Jiangsu cuisine.
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  Li Bai Beijing Roast Duck

  A classic Beijing roast duck made from premium Peking duck, roasted to crispy skin and tender meat, served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Li Bai Jasmine Roast Duck

  Li Bai Jasmine Roast Duck is a Chinese dish made with duck meat, jasmine flower fragrance, and special seasonings. Fresh duck meat is marinated and roasted at high temperature, resulting in crispy skin and tender meat.
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  Li Bai Steamed Freshwater Crab

  Freshwater crab steamed with ginger, scallions, and yellow wine, highlighting its natural freshness and delicate flavor.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Spicy Stir-fried Beef Tenderloin

  Spicy stir-fried beef tenderloin with vegetables, a classic Hunan dish known for its bold flavors and heat.
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  Braised Lily Taro in Clay Pot

  A Cantonese dish featuring Li Li taro slowly stewed in a clay pot with ingredients like preserved meat or chicken, resulting in a rich, savory flavor and tender texture.
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  Huaiao Braised Pork Sauce Egg

  Made with pork belly, marinated in Huaiao wine and slowly braised with soy sauce and sugar, then simmered together with eggs. The dish features a rich red color, tender meat, and a savory, slightly sweet flavor with strong egg aroma.
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  Crab Roe Steamed Bun

  Steamed crab meat dumplings filled with fresh crab meat and pork, wrapped in delicate dough and steamed. The skin is thin and tender, with rich broth and an aromatic crab flavor.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  Golden Braised Pork with Sweet Rice Wine Buns

  A traditional Chinese dish featuring tender braised pork and sweet rice wine buns, combining savory and delicate flavors.

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