Xiang Shan Hu Yan Bin Lou (Lin Jiang Store)
江浙菜 · ⭐ 4.8
No. 40 Yingjiang Road, Jiangbei New Area
Dishes
Stir-fried Pig Kidney and Liver with Garlic and TaroA savory stir-fry featuring pork kidney, liver, and taro, enhanced with garlic for a rich, aromatic flavor.
Spring Water CatfishFresh catfish cooked in spring water, resulting in tender flesh and a delicate, savory broth.
Steamed Lychee Potato with Fresh IngredientsSteamed taro with sauce is a dish featuring Liwu taro as the main ingredient. The peeled and cubed taro is mixed with seasonings and heated in an oven or steamer until tender, allowing it to absorb the flavors fully while maintaining a soft, glutinous texture.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Gongjiao Big White FishGongjiao Big White Fish is a Chinese dish made with big white fish and ingredients such as Gongjiao (Sichuan pepper). It is mainly cooked by frying or steaming, highlighting the freshness of the fish meat and the numbing aroma of the Sichuan pepper.
Red Bean Glutinous Rice BallsRed bean glutinous rice balls are a traditional dessert made from glutinous rice balls and cooked red bean paste. The rice balls are formed by kneading glutinous rice flour into small spheres, then boiled and served mixed with the red bean paste.
Copper Pot LambA traditional dish made with fresh lamb and vegetables, slow-cooked in a copper pot for rich flavor and warmth.
Xiangshan Lake Signature Fish Head SoupA rich and flavorful fish head soup made with fresh fish head, tofu, ginger, and secret seasoning, slowly simmered to perfection.
Xiangshan Lake Old TofuA traditional dish made with aged tofu, simmered slowly with mushrooms and greens for a rich, savory flavor.