Qing Lou Chinese Restaurant & Bar

A classic Cantonese dish where fresh shrimp paste and squid paste are stuffed into fried dough sticks and deep-fried until crispy. The texture is crispy on the outside and springy on the inside, enhanced by XO sauce for a hint of umami and mild spiciness.

Fish fillets coated with salted egg yolk sauce and deep-fried. The exterior is golden yellow, with the savory and rich sandy texture of salted egg yolk enveloping the tender fish, offering a unique flavor.

A casserole dish flavored with yellow bean sauce, combining abalone and grouper balls. The sauce is rich and savory, and the ingredients are fresh, making it suitable to eat with rice.

A cooking method originating from Hong Kong's typhoon shelter. Cuttlefish is deep-fried and then stir-fried with plenty of crispy garlic and chili. The aroma is enticing, and the texture is crispy and spicy, making it a popular appetizer with drinks.

Large shrimp balls cooked in a Sichuan spicy flavor. Combines the numbing sensation of Sichuan peppercorns with the spiciness of chili peppers. The shrimp meat is firm and springy, with a stimulating and fragrant taste.

Minced shrimp meat is stir-fried until fragrant, mixed with crispy ingredients, and served wrapped in fresh, crisp iceberg lettuce. The texture is refreshing and not greasy, with rich layers.

Extra order of fresh lettuce leaves, typically used to wrap shrimp floss or other strongly flavored dishes.

A casserole dish combining various seafood and tender tofu. The broth is fresh and rich, and the tofu absorbs the essence of the seafood, resulting in a smooth texture.

Fresh shrimp are quickly blanched in boiling water to retain their original sweetness. Usually served with soy sauce or shredded ginger and scallions.

Whole shrimp are deep-fried and then stir-fried with plenty of crispy garlic and chili. The shells are crispy and spicy, the shrimp meat is sweet, and the garlic flavor is intense.

Fresh shrimp are coated with a rich salted egg yolk sauce and stir-fried. The sandy texture and savory flavor of the salted egg yolk perfectly complement the sweetness of the shrimp.

A Singaporean-style dish where soft-shell crab is deep-fried until crispy, and the shell is edible. Served with a sweet and spicy sauce, it is rich and appetizing.

Tender and chewy Tiger Grouper is steamed and drizzled with steamed fish soy sauce and shredded scallions, best to savor the original fresh flavor of the fish.

Fresh live mud crab with plump and firm meat. Can be steamed to enjoy its original flavor or cooked in a vermicelli pot to absorb the delicious broth.

Fresh live Taiwanese lobster, with sweet and springy meat. Steaming is recommended, or steaming with golden and silver garlic (fried and raw garlic) to enhance the aroma.

Imported live South African abalone, with a thick and chewy texture. Suitable for steaming or steaming with garlic to showcase the freshness of premium seafood.

Premium king crab, steamed to preserve its natural sweetness and juiciness. The meat is large and plump, offering an ultimate seafood experience.

A classic Chinese sweet and sour dish. Deep-fried pork pieces are stir-fried with pineapple and bell peppers in a sweet and sour sauce, making it appetizing and great with rice.

Pork ribs braised with famous Zhenjiang vinegar. Bright red in color, with a balanced sweet and sour taste, the ribs are tender and flavorful.

A traditional Cantonese home-style dish. Salted fish is mixed with minced pork and steamed. The unique savory flavor of the salted fish permeates the meat patty, resulting in a rich taste.

A Sichuan-style dry-pot dish. Pork intestines are cleaned and stir-fried until slightly charred, then cooked with chili and spices. The texture is spicy and chewy, with a rich aroma.

A creative dish combining elements of Hakka stir-fry with stinky tofu. The stinky tofu is deep-fried until crispy and then stir-fried with shredded pork, dried squid, etc., savory and goes well with drinks.

A famous Hangzhou delicacy. Pork belly with alternating layers of fat and lean meat is slow-cooked with Shaoxing wine. The meat melts in your mouth, rich but not greasy, with a deep savory flavor.

Half-cooked fried egg drizzled with a special Sichuan peppercorn sauce. The yolk is rich, complemented by the numbing and slightly spicy flavor of Sichuan peppercorns, making it very appetizing.

Handmade tofu deep-fried until golden and crispy on the outside, while remaining soft and tender inside. Flavored with plenty of crispy garlic, the aroma is rich.

A creative dish combining Chinese 'furong' egg with Japanese okonomiyaki. Thick baked egg filled with seafood ingredients and drizzled with mayonnaise. Mild in flavor and popular with children.

Preserved duck eggs are cut into pieces and served with a Sichuan spicy sauce. The unique flavor of the preserved eggs combines with the spicy sauce, creating a strong-flavored appetizer.

Classic Sichuan dish, cooked with tender tofu and minced beef. Characterized by its numbing, spicy, hot, and tender texture, with a rich Sichuan peppercorn aroma, it is very appetizing.

Amaranth is cooked with salted eggs (golden) and preserved eggs (silver). The vegetables absorb the umami of the eggs, the broth is rich, and the texture is smooth.

Eggplant and minced pork are braised in soy sauce. The eggplant is soft and flavorful, absorbing the meatiness and sauce, with a savory taste.

Taiwan's unique long and slender vegetable 'Shuilian', with a crisp and refreshing texture. Simply stir-fried with minced garlic over high heat to preserve the vegetable's natural sweetness.

Stir-fried cabbage with sakura shrimp and dried chili (Kung Pao style), spicy, crispy, and sweet. You can also choose a non-spicy stir-fry to enjoy the fresh flavor of sakura shrimp and vegetables.

Cooked with seasonal vegetables that are currently in abundance. You can choose to stir-fry them simply or with garlic, for a healthy and refreshing dish.