Close

Wen Gui · Guanting (Liuzhou Longhu Tianjie Branch)

江浙菜 · ⭐ 4.5

Unit A-5F-Z02, 5th Floor, Longhu Tianjie, No. 2, Jinglan Road

Dishes

• 

  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
• 

  Yangzhou Boiled Tofu Noodles

  Yangzhou Boiled Tofu Threads is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, blanched in boiling water, drained, then combined with ingredients such as ham threads, chicken threads, shrimp, and mushroom threads, and simmered in a rich broth. A small amount of salt and monosodium glutamate are added for seasoning.
• 

  Sturgeon Fish Head with Pancake

  Reservoir fish head with flatbread is a dish made primarily from fresh reservoir fish head, combined with辅料 such as tofu, vermicelli, scallions, ginger, and garlic, then stewed. The fish head is first pan-fried until golden brown, then simmered slowly in beef broth and seasonings. Finally, baked flatbread is broken into small pieces and soaked into the stew to absorb the flavors.
• 

  Special Small Fish Potstickers

  A dish featuring fresh small fish seasoned with scallions, ginger, and garlic, wrapped in dough and pan-fried until golden and crispy on the bottom, offering a savory and tender bite.
• 

  Special Roast Whole Fish

  Fresh whole fish marinated with special spices and roasted over charcoal until crispy skin and tender flesh.
• 

  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Steak Bones

  Grilled beef ribs marinated in spices and served with a rich, savory flavor.
• 

  Tomato and Egg Flower Soup

  A classic Chinese home-style soup made with fresh tomatoes and eggs, where beaten eggs form a delicate flower in the broth for a light and savory taste.
• 

  Grilled Shrimp on Iron Plate

  Sizzling shrimp is a dish made with fresh shrimp, stir-fried quickly on a hot iron plate with scallions, ginger, garlic, and onions. The shrimp are deveined, marinated in wine and salt, then cooked until tender on the iron plate.

Reviews