Tong Qing Lou (Jiayou Wanda Branch)
地方菜 · ⭐ 4.4
4th Floor, Wanda Plaza, No. 98 Jiangdong Middle Road (beside Entrance D)

Dishes
Tongqing Steamed DumplingsA delicate steamed dumpling filled with pork and shrimp, known for its thin skin and rich broth, a classic Chinese delicacy.
Tongqing Building Steamed VermicelliTongqing Building's boiled tofu thread is a dish made primarily from tofu threads. After blanching to remove odor, the tofu threads are cooked with broth, ham, shrimp, and mushrooms for a fresh, tender, and smooth texture with rich soup.
Huizhou Stinky CarpHuizhou stinky mandarin fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. It is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish meat is achieved through microbial fermentation during the preparation process.
Fruitwood Roasted Salted Pig's TrotterA savory dish featuring seasoned pig trotters slowly roasted over fruitwood for a rich, smoky flavor and tender texture.
Seafood Vermicelli PotSea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
Huaiyang Soft NoodlesHuaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
Deep-water PrawnFresh deep-sea prawns steamed or blanched to preserve their natural sweetness and tenderness, served with ginger and scallions for a light, savory flavor.
Braised Pork BellyA classic Chinese dish made with pork belly, slow-cooked in a savory sauce of soy sauce, sugar, and spices until tender and glossy.
Glass-braised PigeonGlass-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.
Flame Beef Cubes in Stone PotA dish of beef cubes stir-fried with vegetables in a hot stone pot, finished with a flame for dramatic presentation and rich flavor.
Garlic Crispy ChickenGarlic crispy skin chicken is a dish made with whole chicken, marinated and deep-fried until the skin is golden and crunchy. Main ingredients include chicken, garlic, ginger, and seasonings. The chicken is first marinated, then fried at high heat to achieve a crispy crust, and finally stir-fried with sautéed garlic to infuse the flavor.