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Tang Restaurant (Caotang Branch)

地方菜 · ⭐ 3.8

No. 10, Qinghua Road, Annex No. 1, 3rd Floor

Dishes

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  Potato Dumplings

  Potato buns are made with flour dough and filled primarily with mashed potatoes. The potatoes are boiled, mashed, mixed with scallions and salt, then wrapped in dough and steamed.
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  手抓牛肉

  手抓牛肉是一道以牛肉为主要食材的菜肴，通常选用牛腱子肉或牛腿肉，经过焯水后煮熟，再切块或撕成条状。食用时直接用手抓取，搭配蘸料或直接食用，口感筋道有嚼劲。
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  Tibetan Yak Meat Dumplings

  Tibetan yak meat dumplings are made with highland yak meat, seasoned with scallions and ginger, wrapped in fermented dough and steamed to perfection.
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  Yak Beef Fried Noodles Soup

  A dish made with yak beef and rice noodles, stir-fried and simmered in broth for a rich, savory flavor.
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  Sesame Oil Flatbread

  A traditional Chinese flatbread made from flour and butter, featuring a crispy exterior and soft interior. The dough is layered with butter, rolled, and pan-fried.
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  Tibetan Butter Tea

  Tibetan butter tea is a traditional beverage made from tea, butter, and salt, commonly consumed by Tibetan people for its rich flavor and energy-boosting properties.
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  Tibetan Beef Noodle Cake

  A fusion dish blending Tibetan flavors, made with minced beef and Tibetan noodles shaped into a crispy cake.
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  Tibetan Rice

  Tibetan rice is a traditional dish made with rice, yak meat, potatoes, and carrots, seasoned with Tibetan spices.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Sour Radish Stir-fried Yak Meat

  A Sichuan-style dish featuring tender yak meat stir-fried with sour radish, delivering a tangy and spicy flavor.
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  Snowland Mushroom Soup

  A hearty soup made with wild mushrooms from high-altitude regions, simmered with vegetables and broth for a rich, earthy flavor.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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