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Ling Yan Mountain · Run Ze Garden

特色菜 · ⭐ 4.8

No. 288 Qiongling Road, Wuzhong District

Dishes

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  Yunnan Dry Bar Mushroom Crab Meat Fried Rice

  A flavorful dish combining Yunnan's dried bar mushroom with crab meat and rice, stir-fried to perfection for a rich, savory taste.
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  Italian Balsamic Pork Tenderloin

  Thin slices of pork belly are marinated, pan-fried until slightly charred, then stir-fried with balsamic vinegar, honey, and garlic to coat evenly. Finished with a sprinkle of black pepper.
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  Fruit Wood Slow-Roasted Angus Beef

  Premium Angus beef slow-roasted over fruit wood, delivering tender, juicy meat with a subtle smoky aroma.
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  Stir-Fried Black Tiger Shrimp Balls with Sichuan Pepper and Scallion

  This dish features black tiger shrimp as the main ingredient, shelled and deveined to form shrimp balls. The shrimp balls are quickly blanched in oil to seal in moisture. Scallions, dried chilies, and Sichuan peppercorns are stir-fried to release their aromatic and numbing-spicy flavors, then combined with the shrimp balls for a quick toss. The result is plump, bouncy shrimp balls with a bright red hue, prominently flavored with the numbing heat of Sichuan pepper and the fragrance of scallions.
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  Steamed Snakehead Fish

  A classic Cantonese dish made by steaming fresh snakehead fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
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  Biluochun Smoked Fish

  Fresh perch smoked with Biluochun tea leaves, resulting in a fragrant and tender dish with a unique tea aroma.
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  Spicy Oil Clams

  A Sichuan-style seafood dish made with fresh clams tossed in spicy oil, garlic, and ginger for a bold, numbingly delicious flavor.
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  Crispy Skin Glass Pigeon

  Crispy-skinned glass pigeon is a dish featuring young pigeons marinated, coated in syrup, and deep-fried until the skin becomes golden and translucent like glass, with tender, juicy meat inside.
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  Fennel and Cherry Shrimp Stir-fried with Chinese Yam

  Stir-fried fennel and cherry shrimp with Chinese yam, a dish combining aromatic herbs, seafood, and starchy vegetables for a balanced flavor.
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  Spicy Pepper-Seasoned Beef Short Ribs

  Beef short ribs marinated in spicy pepper sauce and slow-cooked to tender perfection, with a bold, aromatic flavor.
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  Handmade Black Tofu with Abalone Sauce

  This dish features handmade black tofu as the main ingredient, crafted from black beans using traditional methods, resulting in a delicate texture. It is primarily paired with a meticulously simmered abalone sauce, made by slowly cooking abalone, broth, and seasonings until it achieves a rich brown color and deep umami flavor. During preparation, the black tofu is cut into pieces and either drizzled with or braised in the abalone sauce, allowing the tofu to fully absorb the savory essence. The finished dish presents tofu with a slightly firm exterior and tender interior, complemented by the rich and aromatic abalone sauce.
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  Fresh Flower Pepper Steamed Huanghai Yellow Croaker (Bean Paste Baked)

  Fresh Huanghai yellow croaker steamed with flower pepper and bean paste, resulting in tender fish with aromatic spice and savory depth.
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  Pan-Fried Free-Range Chicken with Black Truffle

  This dish features free-range chicken with firm, elastic texture. The primary cooking method is pan-frying. Chicken pieces are first pan-seared over medium heat until golden brown to lock in juices. Then, fresh or dried black truffle slices are added and stir-fried together, allowing the truffle's distinctive, rich aroma to infuse the chicken. Seasoned simply with salt and pepper to highlight the natural flavors. The finished dish offers chicken with a crispy exterior and tender interior, complemented by the complex fragrance of black truffle.

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