Close

Linglong Restaurant (Shaanxi South Road Branch)

江浙菜 · ⭐ 3.1

No. 57 Shaanxi South Road, Ruijin Second Road Subdistrict (at the intersection with Xinle Road)

Dishes

• 

  Steamed Water Spinach with Preserved Bean Sauce

  Nanru water spinach is a Chinese dish featuring water spinach as the main ingredient. Wash and cut the spinach, then stir-fry quickly with hot oil, nanru (red fermented tofu), and garlic until just cooked. Season and serve.
• 

  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
• 

  Pork Rib Tomato and Potato Soup

  A hearty soup made with pork ribs, tomatoes, and potatoes, simmered until tender for a rich, tangy flavor.
• 

  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
• 

  Braised Pork Belly

  Special braised pork belly is made with fatty pork, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
• 

  Sweet and Sour Pork Strips

  A Chinese dish made with pork loin strips, deep-fried and coated in a sweet and sour sauce. It has a glossy finish and balanced tangy-sweet flavor.
• 

  Braised Tofu with Yellow Croaker

  A Chinese dish combining tender tofu and fresh yellow croaker, braised in a savory sauce of soy sauce, sugar, and ginger.
• 

  Fermented Tofu with Water Spinach

  Fermented tofu with water spinach is a dish that uses water spinach as the main ingredient, cooked with fermented tofu. Wash the water spinach and cut it into segments. Heat a wok with oil, add minced garlic to stir-fry until fragrant, then add the water spinach and stir-fry until just cooked through. Add fermented tofu and a small amount of water or broth, then continue to stir-fry evenly so that the aroma of the fermented tofu infuses into the vegetables.
• 

  Braised Watercress with Wine

  A dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.
• 

  Stir-fried Pork Liver with Sauce

  Stir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.
• 

  Pickled Cabbage and Perch Hot Pot Soup

  Pickled cabbage and perch hot pot soup is made with pickled cabbage and perch, seasoned with ginger and garlic, and cooked in a clay pot. The soup is clear, sour and refreshing, with tender fish meat.

Reviews