Dingsheng Tang · Traditional Jiangsu-Zhejiang Cuisine
特色菜 · ⭐ 4.6
No. 10 He Nong, Nanchang Street
Dishes
Health-Promoting Black TofuHealth-preserving black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated with brine. It has a smooth texture and is rich in plant protein and trace elements. No artificial colors or preservatives are added during production, preserving the natural flavor of the ingredients.
Kung Fu Sea BassKung Fu bass is made from fresh bass, marinated and steamed, then topped with a sauce made from scallions, ginger, garlic, soy sauce, sugar, and vinegar, and garnished with cilantro or green onions. Cooking emphasizes precise heat control to ensure tender, delicate fish meat.
Tianmu Bamboo Shoot Braised PorkTianmu Bamboo Shoot Braised Pork is a classic Zhejiang dish featuring pork belly and dried bamboo shoots from Tianmu Mountain. The pork is cut into chunks, blanched, then simmered with rehydrated bamboo shoots, soy sauce, Shaoxing wine, rock sugar, and water over low heat until the meat is tender and the sauce thickens. The dish has a glossy red-brown color, with the bamboo shoots absorbing the savory pork flavors, resulting in a rich, slightly sweet, and umami taste.
Victory CakeDingsheng cake is a traditional Chinese pastry made from glutinous rice flour and japonica rice flour, filled with red bean paste or jujube paste, and steamed. It is shaped into round or square forms in molds and steamed until pink, symbolizing good fortune.
Pumpkin MousseA creamy dessert made from pureed pumpkin blended with cream, eggs, and sugar, chilled to a smooth mousse-like texture.
Slow-Braised Beef with Dried Tangerine PeelThis classic Chinese dish features beef brisket or shank slow-braised with aged dried tangerine peel (chenpi). The beef is cut into chunks, blanched, then simmered for hours over low heat with chenpi, ginger, star anise, and cinnamon. The result is tender, flavorful beef with a reddish-brown hue and a rich, aromatic broth infused with the citrusy fragrance of the peel.
Xiang-style Stir-fried Beef with Green PeppersXiang-style stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green peppers, red peppers, and onions. The beef slices are marinated with seasonings before being stir-fried together with the vegetables, preserving the tenderness of the meat and the crispness of the vegetables.
特色元宝虾特色元宝虾以新鲜大虾为主料，去壳留尾，背部开刀去虾线，用料酒、盐腌制后裹上淀粉炸至金黄。虾形如元宝，外酥里嫩，搭配特制酱汁或椒盐调味。
Special Wuxi Sauce Pork RibsPremium pork ribs marinated and slowly stewed with sweet bean sauce, soy sauce, and sugar, resulting in a glossy red color, tender texture, and balanced savory-sweet flavor with rich sauce aroma.
Magnolia CakeA traditional Chinese pastry made with a flour crust filled with red bean or lotus paste, deep-fried to golden crispness.
Shengchou River ShrimpA Chinese home-style dish made with fresh river shrimp quickly stir-fried in light soy sauce, yielding a savory and tender flavor.
Sautéed Pork with Pine Nuts in Clay PotA traditional Chinese dish featuring braised pork belly and pine nuts cooked slowly in a clay pot, resulting in tender meat and nutty flavor.
Red Wine Braised Foie GrasA classic French dish featuring goose liver stuffed with red wine and spices, gently cooked to a rich, velvety texture.
Suzhou-style smoked fishSuzhou-style smoked fish is a Chinese dish made with grass carp or black carp. The fish is cut into pieces, marinated, fried until crispy, then simmered with sugar, soy sauce, and yellow wine to absorb rich flavors.- Braised Goose Liver with Wine-Infused GourdA refined Chinese dish featuring tender goose liver braised with wine-infused gourd, offering a harmonious blend of rich and delicate flavors.
Sour Soup Oxtail StewSour Soup Oxtail Stew is a braised dish featuring oxtail as the main ingredient. Fresh oxtail is blanched to remove impurities, then simmered with tomatoes, pickled peppers, and pickled vegetables. The oxtail is first stir-fried with ginger, scallions, and cooking wine to remove gaminess, then slowly braised in broth with sour ingredients until tender. The resulting dish has a tangy, appetizing broth and fall-off-the-bone meat rich in collagen.
Bone Broth Hand-Shredded Taizhou TofuBone Broth Hand-Shredded Taizhou Tofu is a soup dish featuring Taizhou's distinctive brine tofu. Main ingredients include aged Taizhou tofu, bone broth simmered from pork or chicken bones, and a small amount of leafy greens like bok choy or napa cabbage. The tofu is torn by hand into irregular pieces to increase surface area for better flavor absorption. The bone broth is brought to a boil, the hand-shredded tofu is added, and the dish is simmered over low to medium heat, allowing the tofu to fully soak up the savory broth. Greens are added last and cooked briefly. The finished dish features soft, porous tofu saturated with the rich flavor of the bone broth.- Fresh Pig Trotter and Pigeon Egg CupA delicate dish featuring fresh pig trotters and pigeon eggs simmered in broth, offering a rich, tender texture and savory flavor.
Truffle Beef Fried RiceBlack truffle beef fried rice made with rice, diced beef, black truffle slices, and vegetables like carrots and green peas, stir-fried quickly in hot oil. Beef is marinated beforehand for tenderness, and truffle adds a unique aroma.