Taifenglou Restaurant mainly offers Shandong cuisines, with soups popular among Shandong natives including Huiwu Yudan Tang (cuttlefish roe soup), Furong Yin’er Tang (egg and white fungus soup), and Suanla Jisi Tang (spicy shredded chicken soup). On the basis of traditional cooking techniques, this restaurant has created more than 200 dishes including specialties such as Congshao Haishen (scallion flavored sea cucumbers), Yipin Guanyan (bird’s nest soup) and Steamed Turtle, and seasonal dishes like almond tofu and stewed pork knuckle offered in summer and assorted hot pot and Fish hot pot in winter.
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