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Dao Qian Hui Private Banquet Restaurant

江浙菜 · ⭐ 4.9

Building C03, No. 1100, Huinan Street (opposite Qushui Lanting)

Dishes

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  15-Year Caviar

  15-year-aged caviar is primarily made from sturgeon roe, salted and fermented for a long time. It has a granular texture, deep brown to black color, and a full-bodied consistency. No additional ingredients are added—only natural fermentation and salting.
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  Five Grains Health Buddha Jumping Over the Wall

  Five-grain health Buddha Jumping Over the Wall features various grains like millet, brown rice, oats, red beans, and black beans, combined with abalone, sea cucumber, fish maw, scallop, chicken, and ham, slowly stewed in high-quality broth for rich flavor.
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  Taizhou Yellow Croaker

  TaiZhou Yellow Croaker is a dish featuring fresh yellow croaker, typically steamed or braised after cleaning, with ginger and scallions to preserve its delicate flavor.
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  Wagyu Tart

  Wagyu tart made with premium wagyu beef and custard pastry. Wagyu is marinated, placed in pre-made pastry shells, and baked until golden and crispy on the outside, tender and juicy inside.
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  Wagyu Egg Tart

  Wagyu egg tart features premium wagyu mince mixed with eggs, milk, and cream, encased in a crisp pastry shell and baked at high temperature until golden and set.
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  Appetizer Four Small Dishes

  Appetizer four small dishes usually include four delicate side dishes, commonly featuring pickled cucumber, cold seaweed salad, peanuts, and seasoned tofu. Ingredients are prepared separately, cut, mixed with seasonings or marinated, then served in four individual portions.
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  New Wheat Scallion Braised Kelp

  New wheat scallion-braised Kansai ginseng is a dish featuring fresh Kansai ginseng and scallions, slowly cooked with seasoning to absorb the aroma and flavor of the broth.
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  Matsutake Mushroom Soup

  Matsutake soup is made with the precious matsutake mushroom as the main ingredient, enhanced with chicken or lean meat for flavor. The preparation is simple: first simmer the meat to create a rich broth, then add sliced matsutake and gently stew over low heat to preserve its natural aroma. The soup has a clear color and a rich, smooth taste, making it an excellent choice for nourishment and health preservation.
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  Oil-Poured Lettuce

  A Chinese cold dish made with fresh lettuce blanched and topped with hot oil and seasoning, offering a crisp and savory taste.
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  Stir-Fried Guangdong Mustard Greens

  Steamed Cantonese Bok Choy is a vegetarian dish primarily made with fresh Cantonese bok choy. After washing the vegetables, they are briefly blanched and then quickly stir-fried in hot oil, seasoned with an appropriate amount of salt to preserve the crisp and tender texture of the greens.
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  Braised珍品 Buddha Jump Over the Wall

  Braised珍品佛跳墙 is a premium dish featuring rare ingredients like abalone, sea cucumber, shark fin, scallop, fish maw, pigeon eggs, pig trotters, chicken, and ham. After soaking, ingredients are layered in a clay pot with broth and seasonings, then slowly stewed for hours to blend flavors.
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  Wild Bamboo Shoot Soup

  Wild bamboo fungus soup features fresh wild bamboo fungus with chicken or ham, simmered in broth after cleaning and blanching. The fungus is crisp and tender, with a clear broth and delicious flavor.
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  Braised Tofu with Salted Pork

  A dish featuring Taizhou tofu slow-cooked with Jin Gou salted pork, a cured meat. Cubed tofu is simmered with the salted pork in water or broth until the tofu absorbs the savory aroma.
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  Duck Feet

  Duck feet, made from duck's feet, offer a unique texture after cooking. Typically, duck feet are first braised or stewed to fully absorb the flavors of the seasonings, becoming soft and tender. During cooking, spices such as chili peppers and Sichuan peppercorns can be added to enhance the spicy and numbing flavor. Finally, the duck feet develop an appealing brown sauce color, with fresh and tender meat—making them an excellent dish for drinking alcohol or enjoying with meals.
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  Black Truffle Jiangnan Braised Pork

  Made with pork belly as the main ingredient, seasoned with black truffle, soy sauce, sugar, and cooking wine, then slow-cooked. Tender meat with rich aroma, enhanced by the unique flavor of black truffle.

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