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Yi Dan Shu Shi (Niushoushan Branch)

特色菜 · ⭐ 4.8

Level 1, East Entrance Zone 1, Niushou Mountain Scenic Area, No. 18 Ningdan Avenue, Guli Subdistrict

Dishes

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  Four Seasons Platter

  A Chinese cold dish featuring seasonal ingredients: spring's fragrant tofu with香椿, summer's cucumber salad, autumn's sweet and sour lotus root, and winter's steamed vegetables.
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  Baked Bamboo Shoot Pork Cutlet

  A dish featuring bamboo shoots and pork cutlets layered in a tower mold and baked until crispy outside and tender inside, blending the freshness of bamboo with savory pork flavor.
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  Hawthorn Skewers

  Hawthorn skewers are made by threading fresh hawthorn fruits onto sticks and coating them in a sugar syrup, resulting in a sweet and tangy treat.
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  Osmanthus Taro

  A sweet dish made with Liupu taro and osmanthus syrup, featuring a soft, fragrant texture.
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  Three Mushroom Sauté in Olive Oil

  Pan-fried mushrooms with olive oil is a simple and delicious dish. It uses fresh shiitake, oyster, and enoki mushrooms, pan-fried in extra virgin olive oil until golden brown. This dish highlights the savory flavor of the mushrooms and the aromatic richness of the olive oil, with no additional seasonings added during preparation, preserving the natural taste of the ingredients.
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  Bursting Tea Jelly Tofu Pudding

  Soft tofu pudding blended with bursting tea pearls infused with Yuhua tea, offering a refreshing and aromatic experience.
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  Crispy Tofu Skin Roll

  Crispy Tofu Skin Roll features seasoned pork wrapped in tofu skin and baked to golden perfection, offering a satisfying crunch and savory flavor.
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  Flavor Glacier Eggplant

  Flavor Glacier Eggplant features crispy fried eggplant with a tangy and sweet sauce, offering a unique taste experience.
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  The Life of Soybeans

  A dish made from soybeans, soaked, boiled, and seasoned, offering a soft texture and rich nutrition.
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  Truffle Fried Rice

  Truffle fried rice is made primarily with优质 rice and black truffles. First, the rice is cooked into a fluffy dish, then sliced black truffles are stir-fried with it, allowing the truffle's aroma to fully infuse into the rice.

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