Yan Taihu · Lakeside Restaurant · Private Recipes · Afternoon Tea
特色菜 · ⭐ 4.6
No. 68, Duzhushan Road, Chensi Bay, Tingshan Village
Dishes
Three-Thread Lotus RootA refreshing Chinese cold dish made with lotus root, carrot, and wood ear fungus, sliced into thin strips and dressed with a light seasoning.
Two-Flavor ShrimpA dish featuring shrimp cooked in two distinct flavors: spicy and sweet, offering a rich and varied taste experience.
Chicken Soup with Matsutake MushroomSongong Chicken Soup is a nourishing soup made with fresh matsutake mushrooms and free-range chicken. The preparation is simple: simmer the chicken until tender, then add matsutake to enhance the flavor, and finally season to taste. The broth is golden yellow, the chicken is tender and juicy, and the aroma of matsutake fills the air.
Osmanthus Chicken Head Rice Small DumplingsA Jiangnan-style dessert made with fresh chicken head rice and glutinous rice balls, simmered in osmanthus syrup for a soft, sweet, and fragrant taste.
Braised Freshwater EelA Chinese dish made by slow-cooking freshwater eel with soy sauce, sugar, and wine until tender and flavorful.
Fried Silver Fish with Egg FoamA delicate dish made with fresh silver fish coated in egg white and gently fried or steamed, resulting in a tender and smooth texture.
Suzhou-style Braised Pork BellyA classic Suzhou dish featuring pork belly braised in a savory sauce of soy, sugar, and wine until tender and flavorful.
Silver Fish Fried with EggsA classic Chinese home-style dish made by stir-frying fresh silver fish with beaten eggs, resulting in a tender and savory flavor.