Tongjiang Restaurant
其他美食 · ⭐ 3.7
Intersection of Tangtong Line and Cao San Road

Dishes
Stir-Fried LoofahStir-fried loofah is a home-style dish primarily made with loofah. Peel the loofah, cut it into slices, and mince ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the loofah slices and stir-fry until soft. Season with salt and a small amount of chicken essence, and drizzle with sesame oil before serving.
Stone Pot Chicken PiecesA dish made with chicken pieces and vegetables stir-fried in a hot stone pot, resulting in tender meat and rich flavor.
Clay Pot Cold NoodlesA dish made with cold noodles served in a clay pot, mixed with vegetables and seasoned sauce for a tangy and spicy flavor.
Old Stir-Fried ThreeLao Bao San is a Chinese stir-fry dish featuring pig liver, kidneys, and stomach. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with garlic and ginger, finished with soy sauce and salt.
Stir-fried Pork Shreds with Garlic ShootsA stir-fry dish made with pork tenderloin strips and garlic shoots. Marinate the meat with wine, soy sauce, and starch; blanch the garlic shoots. Stir-fry in hot oil until fragrant, then add the marinated meat and season quickly.
Radish Steamed EggRadish steamed egg is a dish made mainly with white radish and eggs. The sliced radish is mixed with beaten eggs and seasonings, then steamed in a steamer. It has a fresh and tender texture with a light taste.
Spicy Stir-Fried Frog LegsSpicy stir-fried frog legs is a dish featuring frog legs as the main ingredient, typically stir-fried with chili, garlic, ginger, and scallions. The process involves heating oil, sautéing aromatics, quickly cooking the frog meat, then seasoning and reducing the sauce for tender, flavorful results.
Stir-Fried Chicken with SauceKorean-style chicken stir-fry is a dish made primarily from chicken breast, stir-fried with a savory sauce. Chicken breast is cut into cubes, combined with an appropriate amount of sauce and vegetables, then quickly stir-fried over high heat to allow the chicken cubes to fully absorb the rich sauce flavor, resulting in a bright red color and tender texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Taro RollThe main ingredient of taro rolls is peeled taro sliced and lightly coated with starch, then deep-fried until golden and crispy. The finished product has a crunchy exterior and a soft, chewy interior, offering a distinct layered texture.
Donkey Meat DumplingsDonkey meat pot stickers are made with fresh donkey meat, seasoned with scallions, ginger, and cilantro, wrapped in dough and shaped into half-moons. They are pan-fried until the bottoms are golden and crispy, with the filling fully cooked inside.
Egg and Meat RollEgg and pork roll is a dish made primarily with eggs and pork. Eggs are beaten and fried into thin sheets, then filled with finely chopped pork, rolled up, and steamed or pan-fried to create a layered roll with egg skin on the outside and meat filling inside.