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Bai Sheng Jia Ren (Dong Qing Lu Dian)

特色菜 · ⭐ 4.9

No. 45 Dongqing Road (diagonally opposite Guangci Hospital)

Dishes

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  Surf Egg Herb Chicken Soup

  A savory chicken soup made with eggs and herbs, simmered to perfection for a light yet flavorful dish.
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  Qian Dao Lake Fish Head

  Qianshan Lake fish head is made from organic fish heads, a specialty of Qianshan Lake, and is carefully stewed with seasonings such as green onions, ginger, and garlic. The broth turns creamy white and the fish meat remains tender and fresh.
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  Hand-Deveined Shrimp

  A dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Clear Chicken Soup with River Shrimp

  A delicate dish made with fresh river shrimp simmered in clear chicken broth, highlighting the natural sweetness of the shrimp and the rich aroma of the broth.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Cucumber Ginger Cassia Fish Strips

  Fish strips made from fish meat with cucumber, ginger, and cassia bark, sliced, blanched, and stir-fried. Tender texture with a refreshing aroma of melon and spicy ginger-cassia notes.
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  Bai Sheng 20-Year Special Su Tai Pig Liver

  Made with premium Su Tai pig liver, marinated and quickly stir-fried to retain tenderness, served with a special sauce for rich flavor.
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  Baisheng Classic Ao Zao Noodles

  A traditional Jiangsu dish featuring hand-pulled noodles in a rich bone broth, topped with braised pork and crispy fish.
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  Braised Mandarin Fish

  A classic Chinese dish featuring fresh mandarin fish braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender meat and rich flavor.
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  Suzhou-style Braised Pork

  Suzhou-style braised pork belly is made with fatty pork, blanched and then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices until tender and glossy red.
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  Crispy Eel in Suzhou Style

  A classic Jiangnan dish featuring fresh eel deep-fried until crispy and glazed with a sweet-sour sauce, offering a delightful crunch and balanced flavor.
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  Scallion Pork Sauce Sea Cucumber

  Large sea cucumber braised in a savory scallion and pork sauce, tender and richly flavored.

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