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Qingyun Lou (Baohé Branch)

特色菜 · ⭐ 4.0

No. 8, Chali Shuijie, Ningxia Road, 3rd Floor

Dishes

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  Salty Assortment

  A dish featuring a selection of salty ingredients such as cured meats, sausages, and seasoned eggs, typically served cold or steamed for a rich, savory flavor.
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  Fruit Platter

  A fruit platter consists of various fresh fruits cut into chunks or slices, commonly including apples, bananas, oranges, grapes, watermelons, and strawberries, selected according to the season and region. To prepare, wash the fruits thoroughly, peel and pit them, then cut into uniform small pieces or slices, arranging them on a plate. A small amount of honey or lemon juice may be added to prevent oxidation and discoloration.
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  Ham and Winter Melon Stew

  A savory stew made with ham and winter melon, simmered gently to create a light, flavorful broth.
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  Stir-fried Dried Cucumber Salad

  A refreshing salad made from dried cucumber, stir-fried with garlic, chili oil, vinegar, and soy sauce for a crisp and flavorful dish.
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  Scholar's Rib

  A Chinese dish made with pork ribs, marinated, fried, and simmered until tender, often served with aromatic spices.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Shrimp Sashimi

  Fresh shrimp, peeled and deveined, served raw in thin slices to highlight its natural sweetness and delicate texture.
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  Shrimp and Seaweed Egg Drop Soup

  A Chinese soup made with shrimp, seaweed, and eggs, known for its light and savory flavor.
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  Sauced Duck

  Sauce duck is made from duck meat, marinated and then stewed in a sauce of soy sauce, sugar, and spices. It has a bright red color, tender meat, and rich flavor.
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  Fresh Flavor Rice

  Fresh Flavor Rice is a main dish made with high-quality rice as the primary ingredient, combined with fresh shrimp, dried scallops, shiitake mushrooms, carrots, and green peas. The rice is first washed and soaked. The seafood ingredients like shrimp and scallops are diced or sliced along with other accompaniments. In a heated pan with oil, the ingredients are stir-fried until fragrant, then the rice is added and stir-fried evenly. An appropriate amount of broth or water is added, seasoned with a little salt and soy sauce, and simmered until the rice is cooked and the liquid is absorbed. The finished rice is fluffy and distinct, infused with the umami of seafood and other ingredients.

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