Long Xiang Yuan Restaurant

A clay pot dish stewing beef brisket and beef tendon together. The beef brisket is tender and flavorful, the beef tendon is chewy and rich in collagen, and the sauce is thick and savory, making it very suitable with rice.

Similar to the preparation of 'Wu Geng Chang Wang', beef brisket is braised in a slightly spicy sauce, usually with an alcohol lamp underneath to keep it warm. The flavor is spicy and rich, and the beef brisket is tender and cooked to perfection.

A platter or stew featuring three choice cuts of beef (usually beef shank, tripe, and tendon). The texture is rich and varied, with the chewiness of the meat and the elasticity of the tendon.

Shredded beef stir-fried quickly with plenty of scallions. The scallion aroma is rich, and the beef is tender. It is a classic home-style dish that goes well with rice.

Beef dish served on a hot iron plate, usually with onions and black pepper sauce. It sizzles upon arrival, releasing a rich aroma, with tender and juicy beef.

Shredded beef stir-fried with green and red peppers. Bright in color, with a fresh and savory taste, the green and red peppers provide a crisp texture.

A classic Sichuan dish where beef slices are cooked in a spicy broth, placed on top of vegetables, and then drizzled with hot oil. It is numbing, spicy, fresh, and fragrant, with tender and smooth meat.

Shredded beef, shredded dried tofu, and shredded red peppers are stir-fried together. The bean flavor of the tofu combines with the umami of the beef, creating a rich texture. It is a popular home-style dish.

Beef slices stir-fried with oyster sauce, usually served with Chinese broccoli or other vegetables. The taste is moderately sweet and savory, with a rich oyster sauce aroma and tender beef.

Braised dish featuring both beef tendon and beef brisket. The sauce is rich and savory, allowing you to enjoy the tenderness of the beef and the chewy, collagen-rich texture of the tendon.

Chopped shrimp, crispy fried dough sticks, and vegetables are stir-fried until fluffy, then wrapped in fresh lettuce leaves. It has a crispy and refreshing texture, full of umami, and is a classic dish for entertaining guests.

Crab and rice cakes are stir-fried together in a rich sauce. The crab is fresh and delicious, and the rice cakes absorb the flavorful crab sauce, with a soft and chewy texture.

Fresh shrimp are steamed in a steamer. Although the English translation is 'Dumplings', the Chinese name usually refers to steamed fresh shrimp, preserving the shrimp's original sweetness and firm, springy texture.

A clay pot dish featuring crab and glass noodles. The noodles absorb the delicious broth released by the crab, resulting in a fresh and rich flavor.

Similar to Kung Pao Chicken, shrimp are stir-fried with dried chili and Sichuan peppercorns. The flavor is numbing, spicy, fresh, and fragrant, with crisp and tender shrimp, making it very appetizing.

A traditional famous dish where sea cucumber is slowly braised with scallion segments. The sea cucumber has a soft, slippery texture, a rich scallion oil aroma, and is rich in collagen.

Shrimp coated with salted egg yolk paste and stir-fried. The salted egg yolk coating is rich and savory, while the shrimp inside are crisp and fresh, with a unique flavor.

Braised pig tendon and sea cucumber together. Both are rich in collagen, with a Q-弹 and soft texture, and a rich sauce. It is a nourishing and delicious delicacy.

Stir-fried pea shoots with shrimp. The pea shoots are fragrant and tender, and the shrimp are fresh and delicious. It is a refreshing and healthy green dish.

Steamed cod topped with crispy fried soybeans (soy products). The cod is delicate, and the soybeans are savory and crispy, creating a rich texture.

Pineapple Shrimp Balls, which are fried shrimp balls served with pineapple chunks and mayonnaise. The taste is sweet and sour, loved by adults and children alike.

Whole yellow croaker fish braised with plenty of garlic. The fish is tender and delicate, with a rich garlic aroma, and the sauce is suitable for mixing with rice.

Fresh shrimp are simply stir-fried, usually seasoned with a little salt. This allows you to best appreciate the original sweetness and crisp texture of the shrimp.

Steamed fish with Thai seasoning, including lemon juice, fish sauce, chili, and minced garlic. The taste is sour and spicy, appetizing, with tender fish.

Shrimp braised in a slightly spicy and sweet sauce (although the English says fried, 'gan shao' usually refers to braising). The sauce is thick and bright red, the shrimp are flavorful, and the taste is savory, sweet, and slightly spicy.

A Ningbo specialty dish where eel is deboned, shredded, and stir-fried quickly with a thickening agent. Hot oil is often poured over it upon serving, releasing a strong garlic aroma, with a soft, tender, and slippery texture.

Shrimp stir-fried with dried chili, Sichuan peppercorns, and peanuts. The shrimp are crisp, with a numbing, spicy, and savory flavor, making it a great dish to pair with drinks.

A clay pot dish featuring a large fish head, with a rich and delicious broth, stewed with ingredients like cabbage and tofu. The fish head is rich in collagen, and the soup is fresh and flavorful.

A hot and sour fish head soup. It combines the freshness of the fish with the sourness of pickled cabbage or vinegar and the spiciness of chili, making it very appetizing and refreshing.

A winter delicacy, lamb is stewed in a clay pot. The lamb is tender, and the soup is warm and nourishing, often with herbal aromas.

Chicken soup made with high-quality free-range chicken. The chicken is firm and flavorful, the soup is golden and clear, with a rich chicken aroma, and is highly nutritious.

A famous Jiangsu and Zhejiang dish. 'Yan' refers to cured meat, 'Du' means to stew, and 'Xian' means fresh meat. The soup is milky white and rich, with a blend of savory and fresh flavors. Served with pressed tofu strips and bamboo shoots, it is exceptionally delicious.

A mixed pot of various meats, seafood, and vegetables. Rich in ingredients, the soup blends the essence of various ingredients and is suitable for sharing among many people.

A hot pot with pickled cabbage as the base. The broth is naturally sour and fragrant, usually served with thinly sliced pork belly, which cuts through richness and is appetizing. It becomes more flavorful as it cooks.

Pork stomach slices are cooked in soup with pickled cabbage. The pork stomach is cleaned and has no gamey smell, with a crisp and tender texture. The pickled cabbage soup is refreshing and cuts through richness.

A clear soup made with shredded white radish and fresh clams. The soup is clear and extremely sweet, perfect for sobering up or after a meal.

A classic Chinese soup with ingredients like tofu, wood ear mushrooms, shredded bamboo shoots, and shredded meat. It is thick, with a balance of sourness and peppery heat, and is packed with ingredients in every spoonful.

Small steamed buns with thin skin and abundant filling, which release delicious soup when bitten. The filling is usually pork jelly, which turns into soup after steaming. Be careful of the heat when eating; it is recommended to eat with shredded ginger and vinegar.

Steamed dumplings with vegetable fillings (such as bok choy, mushrooms, and vermicelli). The wrappers are chewy, and the filling is fresh and light, suitable for vegetarians or those who prefer a lighter meal.

Steamed dumplings with fillings including pork, shrimp, and another type of seafood or vegetable. The flavor is fresh and rich, allowing you to taste multiple ingredients at once.

Noodle soup slowly simmered with pickled mustard greens ('xue li hong'). The noodles absorb the savory flavor of the broth and pickled greens, resulting in a soft, flavorful texture and a delicious soup.

Dry mixed noodles topped with stir-fried shredded beef and green and red peppers. The sauce is rich, the beef is tender, and the green and red peppers add a crisp texture. The flavor is slightly spicy and appetizing.

A famous Sichuan noodle dish, usually containing sesame paste, chili oil, Sichuan peppercorns, and minced meat. The flavor is numbing, spicy, fresh, and fragrant, with the sesame paste providing a rich nutty aroma.

A spiral-shaped steamed pastry, similar to a steamed bun but with a richer texture. It is soft and delicious, with the natural sweetness of flour, suitable for dipping in condensed milk or pairing with dishes.

A flatbread made by rolling out dough and pan-frying it with chopped scallions. The crust is crispy, the interior is layered and chewy, and it is full of scallion oil aroma. (Currently unavailable)

A thin pancake filled with red bean paste, pan-fried until golden brown on both sides. The crust is crispy, and the filling is sweet but not greasy. It is a traditional Chinese dessert.

A round baked flatbread with a hole in the middle, sprinkled with sesame seeds. It has a dense and chewy texture, becoming more fragrant with each chew, with a rich aroma of flour and sesame.

Shanghai-style fried rice cakes, stir-fried with pickled mustard greens ('xue li hong') and shredded meat. The rice cakes are soft and chewy, and the pickled mustard greens are savory and crisp, with a unique flavor.