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Lan Jin Shang Yan · Ting Yuan Private Kitchen

特色菜 · ⭐ 4.9

Next to Wazi Kindergarten, Baijin Street

Dishes

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  Braised Pork Rib with Wild Lotus Root from Honghu

  Braised pork ribs with wild lotus root from Honghu, a traditional Chinese dish featuring tender meat and soft, flavorful roots in a rich broth.
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  Stuffed Pork Rib Braised with Honghu Wild Lotus Root

  Made with stuffed pork ribs and Honghu wild lotus root, cooked slowly to preserve the original flavor of the ingredients.
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  Stir-fried Earth Green Pepper with Smelly Tofu

  Stir-fried Earth Green Pepper with Smelly Tofu is a Chinese dish made with earth green pepper and smelly tofu, stir-fried or stewed. The earth green pepper provides a crisp texture, while the smelly tofu has a unique fermented flavor.
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  Stir-Fried Eel with Chicken Feet in Ginger and Chili

  A flavorful dish combining tender eel and chicken feet stir-fried with ginger and chili, delivering a spicy and aromatic taste.
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  Braised Year-Old Softshell Turtle

  A slow-cooked dish featuring a mature softshell turtle, simmered with chicken, ham, and mushrooms for rich flavor and tender texture.
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  Home-style Braised Organic Big Fish Head (3.5 lbs)

  A 3.5-pound organic fish head is slowly braised with ginger, scallions, and garlic for a rich, savory flavor.
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  Peach Gum Stewed with Snow Lotus Seeds

  Peach gum stewed with snow lotus seeds is a dessert made mainly with peach gum and snow lotus seeds, cooked slowly. It has a soft and chewy texture and is known for its lung-nourishing and beauty-enhancing effects.
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  Spicy Prawns and Frog Stir-fry

  A spicy stir-fry featuring tender shrimp and frog legs, quickly cooked with hot oil and aromatic spices for a bold, flavorful dish.
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  Braised Black Goat with Skin in Clay Pot

  Braised black goat meat with skin, slow-cooked in a clay pot with spices and sauce for rich flavor.
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  Private Family Pan-Fried Noodles

  Pan-fried noodles made with handmade dough, crispy on the bottom and soft and chewy on top. Filled with minced pork, Chinese cabbage or leeks, seasoned with scallions and ginger, offering rich flavor and aromatic fragrance.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Stir-Fried Pepper with Braised Beef Shank

  A dish featuring charred peppers and tender beef shank, stir-fried together for a savory, aromatic flavor.
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  Bifengtang Fried Tiger Prawn

  A Hong Kong-style dish featuring fresh tiger prawns stir-fried with crispy garlic, chili, and breadcrumbs for a savory, crunchy texture.
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  Braised Goose with Aged Wine

  A classic Cantonese dish featuring goose braised in aged wine, resulting in tender meat and rich aroma.
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  Shunde Crispy Skin Milk Fritter

  Shunde Crispy Skin Milk Fritter is made from fresh milk mixed with a small amount of starch, steamed into a milk jelly, then coated and deep-fried until golden and crispy. It has a crisp exterior and tender interior with rich dairy flavor.

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