Tian Feng Restaurant (Moguan Road Branch)
江浙菜 · ⭐ 3.4
No. 28, Mogan Road
Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Scallion and Broad BeansA Chinese home-style dish featuring fresh broad beans and scallions, stir-fried simply to highlight their natural flavors.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Salted Pepper Tofu FishA Chinese dish made with tofu and fish, fried and seasoned with salt and pepper for a crispy, savory flavor.
Smoked MeatSmoked meat is a cooked food primarily made from pork, processed through curing, drying, or smoking. It typically uses belly pork or ham, which is marinated with salt, soy sauce, and spices, then smoked over an open flame or indirectly to develop its distinctive smoky flavor.
Vegetable Rice SoupBao饭 is a traditional Chinese staple made by mixing cooked rice with stir-fried vegetable or meat broth. Main ingredients include rice, greens, minced meat or ham. First, vegetables and meat are stir-fried, then water or broth is added and boiled before mixing into the rice to absorb the flavors.
Tofu with ClamsA dish made with soft tofu and fresh clams, stir-fried or simmered with aromatics for a delicate, savory flavor.
Pan-Seared CodPan-seared cod is a dish featuring cod as its main ingredient. After marinating, the cod is pan-fried until golden brown, with a crispy exterior and tender, juicy flesh inside. It can be served simply with basic seasonings.
Braised Pork with TaroA Chinese dish made by layering pork belly and taro, then steaming until tender, resulting in a savory and sweet flavor combination.