Liuchao Ruiting · Bairei Private Banquet (Qijiaoweng Park Branch)
江浙菜 · ⭐ 4.7
Adjacent to Nanjing Qiqiaoweng Wetland Culture Center, Zhongheqiao Road, Honghua Subdistrict (within Qiqiaoweng Ecological Wetland Park)
Dishes
Fresh One-Pot DishA pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
Braised Beef Shank with Rice CakeA Chinese dish featuring beef shank and rice cake, slow-cooked until tender, with the rice cake absorbing the rich flavors of the broth.
Steamed White Fish with Chicken BrothSteamed white fish with chicken broth, made from fresh white fish and seasoned with chicken stock. The fish is cleaned, steamed until tender, then drizzled with a rich chicken-based sauce for a delicate, refreshing taste.
White Crab Stir-fried with Rice NoodlesFresh white crab meat stir-fried with chewy rice noodles, seasoned with ginger and garlic for a savory-sweet flavor.
Deluxe Three-Part PlatterA refined dish featuring roast duck, braised pork belly, and steamed fish—balanced flavors and elegant presentation.- Red Osmanthus Glutinous Rice BallsA traditional sweet dessert made from glutinous rice dough filled with red osmanthus and sweet bean paste, steamed to perfection.
Red Osmanthus Rainstone Glutinous Rice BallsRed osmanthus rainstone glutinous rice balls are made with glutinous rice flour, filled with red osmanthus and sugar, and coated with a rainstone-shaped decoration. The texture is soft and chewy, with a sweet and fragrant flavor.
Bok Choy White Asparagus Bamboo Shoot Fengwei ShrimpA fusion dish featuring bok choy, white asparagus, bamboo shoots, and fengwei shrimp, stir-fried or blanched and mixed for a fresh, crisp taste.
Moonlit Lotus PondLotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
Quinoa Spicy Shrimp BallsQuinoa Spicy Shrimp Balls is a dish made with fresh shrimp meat, quinoa, and spicy pepper seasoning. The shrimp is minced and mixed with quinoa, then shaped into balls and cooked by frying or pan-frying, resulting in a crispy exterior and tender interior.
Tomato Beef Shank StewTomato beef brisket stew is a dish made with beef brisket and tomatoes. After blanching the beef to remove odor, it's simmered with tomato pieces until tender, then seasoned and slowly cooked until the sauce thickens.
Stir-Fried Celery with Lily BulbsA dish featuring celery and fresh lily bulbs. Cut celery into segments, separate and wash the lilies, blanch both, then quickly stir-fry with seasonings. Simple to prepare, preserving the original flavor and crisp texture.
Vinegar Sauce TaroVinegar sauce taro is a dish made with LiPu taro as the main ingredient, flavored with vinegar sauce. The taro is steamed and cut into pieces, then mixed with a sauce made of vinegar, sugar, salt, etc., with a soft texture and a sweet and sour taste.- Golden Silk Peony Shrimp BallsGolden silk shrimp balls feature tender shrimp wrapped in a delicate egg-white and starch coating, fried to golden crispness and arranged into a peony shape for an elegant presentation.
Abalone RiceAbalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.