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Lanting Yaxu Catering Club

特色菜 · ⭐ 4.4

Room 6F-06, Xinxing Gymnasium Courtyard, No. 138 Xuzhou Road

Dishes

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  Abundant Grains Feast

  Five Grains Abundance is a dish primarily made with various grains, typically including rice, millet, corn, red beans, and green beans, prepared by steaming or simmering. The ingredients are evenly mixed, preserving the original flavors of the grains and offering a rich, diverse texture.
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  Octopus Tiger Salad

  Octopus Tiger Salad is a cold dish primarily made with fresh octopus and assorted vegetables. Key ingredients include blanched and sliced octopus, green peppers, red peppers, onions, and cilantro. The octopus is cleaned, blanched until tender-crisp, then combined with julienned or sliced vegetables. The mixture is dressed with soy sauce, vinegar, minced garlic, sesame oil, salt, and sugar. The dish is colorful and offers a mix of textures, highlighting the tender octopus and crisp vegetables.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Stir-Fried Rooster

  Stir-fried rooster is a Chinese dish made with fresh rooster meat, quickly stir-fried with葱,姜,蒜 and other seasonings. No stewing is used to preserve the tender texture and original flavor.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Charcoal-grilled pork belly

  Charcoal-grilled pork neck meat (senbei) is marinated and grilled over charcoal. Firm, elastic texture with a slightly charred surface and juicy interior.
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  Braised Beef in Secret Sauce

  Homemade braised beef is made with beef shank, blanched and slowly simmered in a secret sauce containing star anise, cinnamon, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar for tender, flavorful meat.
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  Steamed Boston Lobster with Garlic Noodles

  Cleaned Boston lobster cut into pieces, arranged with rehydrated vermicelli, topped with garlic, a splash of cooking wine and soy sauce, then steamed.
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  Steamed Lobster with Garlic Vermicelli (Market Price)

  This dish features fresh lobster as the main ingredient, steamed with garlic and vermicelli. The primary preparation method involves cleaning and cutting the lobster into pieces, placing them over pre-soaked vermicelli, evenly covering with a garlic sauce made from minced garlic and cooking oil, and then steaming until cooked. The finished dish yields tender and springy lobster meat, with the vermicelli fully absorbing the umami of the lobster and the aroma of garlic.
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  Gold Leaf Braised Pork Knuckle

  Gold Leaf Braised Pork Knuckle is a dish made primarily from pork front trotters, prepared through multiple steps including blanching, deep-frying, and braising. Key ingredients are pork knuckles, rock sugar, soy sauce, cooking wine, scallions, ginger, star anise, and cinnamon. The knuckles are first blanched to remove gaminess, then deep-fried until the skin turns golden and blistered. They are then slowly braised in a seasoned broth made with spices and seasonings until the meat becomes tender and flavorful. Finally, edible gold leaf is applied as a garnish before serving. The finished dish has a glossy red-brown color, with tender, gelatinous skin and rich braising aroma.
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  Qingdao Special Roast Meat

  Qingdao Special Roast Meat is a traditional dish from the coastal area of Shandong, primarily made with pork belly or pork neck. The large pieces of meat are first marinated for several hours with basic spices such as salt, Sichuan pepper, and star anise, then hung in a special oven and slowly roasted over fruitwood or jujube wood. During roasting, a special sauce (typically based on soy sauce, sugar, and cooking wine) is repeatedly brushed on until the skin turns golden and crispy and the meat is fully cooked. The finished dish has a bright red color and is sliced to reveal alternating layers of fat and lean meat, which can be eaten directly or served with thin pancakes, scallion strips, and sweet bean sauce.
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  Prosperity Salmon with Special Sauce

  Prosperity Salmon with Special Sauce is a cold dish that blends Chinese seasoning with Japanese sashimi techniques. It primarily features thinly sliced fresh salmon sashimi, served on a base of shredded vegetables such as cucumber, carrot, and onion. The core of the dish is the special 'dipping sauce,' typically made from light soy sauce, aromatic vinegar, sugar, minced garlic, chili peppers, and sesame oil, resulting in a savory, slightly spicy, sweet, and sour flavor. Before serving, the prepared sauce is poured over the arranged ingredients and mixed. The dish is visually vibrant, with a rich texture combining tender salmon, crisp vegetables, and an appetizing sauce.

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