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Lan Da Lao Tangzhou Oushu (Shuangtang Road Branch)

小吃快餐 · ⭐ 3.8

No. 22 Shuangtang Road, opposite the north main gate of Huangce Garden Phase I

Dishes

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  Five-Spice Egg

  Five-spice egg is a Chinese dish made by boiling eggs, peeling them, and marinating in a blend of five-spice powder, soy sauce, sugar, and cooking wine. The eggs are fully cooked, cracked, and slowly simmered in the seasoned broth to absorb the flavors.
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  Eight Treasure Rice

  Eight Treasure Rice is a traditional Chinese dessert made with glutinous rice, red bean paste, red dates, lotus seeds, longan, walnut kernels, sunflower seeds, and raisins. It's prepared by steaming rice, mixing it with bean paste, layering in a bowl with nuts and dried fruits, then steaming again and inverting onto a plate to form a beautiful round cake.
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  Cream Pastry

  A sweet pastry made with flour, butter, sugar, and milk, featuring a crispy crust and creamy filling, often enjoyed for breakfast or tea time.
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  Sweet Rice and Lotus Root

  A traditional sweet dessert made with glutinous rice and lotus root, cooked together to create a soft, fragrant, and sweet dish.
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  Sweet Taro Balls

  A traditional dessert made with small portions of fresh taro root, simmered in brown sugar until tender and sweet.
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  Old-Sauce Tofu Cubes (Small Portion)

  A dish of tofu cubes simmered in a rich, traditional soy-based sauce, offering a savory and slightly sweet flavor.
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  Nanjing Sticky Rice Cake

  A traditional Chinese dessert made from glutinous rice, filled with red bean paste or sesame, steamed to a soft and sweet texture.
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  Blue Elder's Nanjing Green Rice Balls

  Traditional Jiangnan snack made with glutinous rice wrapped around sweet fillings like red bean paste or salted egg yolk, dyed green with mugwort juice and steamed.
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  Red Bean Wine Fermented Glutinous Rice Balls (Small Portion)

  A traditional Chinese dessert made with glutinous rice balls, red beans, and fermented wine, offering a sweet and comforting taste.
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  Chicken Stock Braised Tofu Dry (Small Portion)

  A dish made by simmering tofu dry in chicken stock with soy sauce and sugar, resulting in a savory, tender texture.

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