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Lupo Tingyuan • Huaiyang Fusion Cuisine (North Tou Yuan 1314 Store)

江浙菜 · ⭐ 4.7

No. 1-103-6, 1st Floor, Building 4, Courtyard No. 1, Aoyuan West Road

Dishes

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  Ice and Fire Butter Pineapple Bun

  Ice and Fire Butter Pineapple Bun is an innovative bread that combines cold and hot textures. It uses butter and pineapple sauce as main ingredients, baked to create a crispy outer layer and soft inner texture. The flavor is sweet with a rich buttery and pineapple taste.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Premium Mushroom Soup

  Shangpin Mushroom Soup is made with fresh mushrooms like shiitake, king oyster, and enoki, simmered slowly in premium broth. Cleaned and sliced mushrooms are cooked with ginger over low heat for hours to fully infuse the soup with umami flavor.
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  Lugu Buddha Jumping the Wall

  Luomo Buddha Jumps Over the Wall is a rich stew combining precious ingredients like abalone, sea cucumber, shark fin, scallop, fish maw, chicken, ham, and pig trotters. After soaking, ingredients are layered in a clay pot with broth and seasonings, then slowly simmered for hours to blend flavors.
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  Shenjing Crispy Skin Roast Goose

  Deep Well Crispy Skin Roast Goose is a Cantonese roast meat dish made with a whole goose as the main ingredient. High-quality geese are selected, then marinated, inflated, and roasted in a hanging oven to achieve a crispy skin and tender meat. During roasting, a special sauce and secret spices are used to deeply flavor the goose meat and create a rich aroma.
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  Braised Beef Shank with Dried Bamboo Shoots

  A dish made by stewing beef brisket with dried bamboo shoots. Beef brisket is blanched to remove odor, then cooked slowly with rehydrated bamboo shoots and seasonings like soy sauce, cooking wine, and ginger until tender.
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  Crispy Skin Pigeon

  Crispy-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.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Chicken Soup with Crisp Bamboo Shoots

  Chicken and crisp bamboo shoot skin dish features shredded chicken breast and crispy bamboo shoot skins simmered in chicken broth, absorbing the rich flavors while retaining their textures. Ginger slices are added to remove fishy odor, with salt and a pinch of white pepper for seasoning.
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  Black Pepper Flaming Wagyu Beef

  Black pepper flame-cut wagyu beef features premium wagyu beef with black pepper sauce, quickly seared or stir-fried at high heat. Tender meat and rich black pepper aroma, enhanced with onions and green peppers.

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