"Bad Buttermilk Fish Fillet" is a delicacy named after the seasoning. It is an aromatic lees marinade brewed by adding Shaoxing old wine and osmanthus brine. Although it is a seasoning, it has a place in the dishes. It is used to cook fish fillets, fat and tender fish will be added to a bad aroma, fresh and sweet, taste incomparable.

Deng Yinglou's sliced fish with bad sauce has both the form and the spirit: the fish meat as white as snow, crystalline and round; thick and mellow bad sauce fragrance, refreshing to the heart. Particularly worth mentioning is that, on the basis of maintaining the traditional bad aroma, the shape of the dish is innovative. The fish in the plate has a lovely posture, and when you look closely, you will find that it is tilting its head and cocking its tail in a naive manner, which will make people laugh and also make people's appetite grow. Nine-turned large intestine is one of the classics of Lu cuisine and the signature dish of Deng Ying Lou.

First, the cleaned large intestine to remove the oil, with the intestines set intestines, the whole intestine layer by layer set up, roughly set to eight or nine layers, the whole length can be shortened to about 5 inches, before cooking. Cooking, with the seasoning generally have 9 kinds, at the same time must be lifting the pot turned eight or nine times, in order to make the soup all penetrate into the intestine, so it is known as the "nine-turn sausage".

Doing a good job of nine-turn large intestine texture tender, attractive red date, both sour, sweet, bitter, spicy, salty five flavors. A little bitterness is the trace of stir-fried sugar; a little spiciness is made by pepper; and a little sourness is to remove the taste of the organs.

Lifting a stick and gazing at it, the glistening red oily nine-turned large intestine is sandwiched into a lotus leaf cake and chewed boldly, which is sweet and soft, fat and glutinous but not greasy. Deng Ying Lou not only has good traditional Lu cuisine, but also first-class noodle dishes. Its innovative Dengyinglou Pan-fried Dumplings are a new twist on the traditional Tianjin snack of potstickers. Instead of being one lifeless individual after another, the pan-fried dumplings are tightly linked together to form a beautiful flat surface. If you use a mold, you can also make a nice butterfly shape.

Deng Ying Lou's pan-fried dumplings are available in two flavors: meat trio with pork, shrimp, and sea cucumber; and vegetarian trio with zucchini, sea cucumber, and egg, all of which are rich in nutrients and texture, and combined with the layer of crispy, golden slices at the bottom of the pan-fried dumplings, the thrill of chewing comes to life.