Jiang Xian lies in the word "fresh", and this type of cuisine has extremely high requirements for the quality and freshness of the ingredients. The quality of the supply of Langlibai is high, and the aquatic products are fresh. Quality ingredients are the foundation of a dish, and cooking skills are key. Founded in 2003, Langli Bai already has rich experience in Jiangxian cooking and mature skills. Although there is little publicity and promotion, Langlibai has accumulated word of mouth with stable production and good standards, and continues to expand, with 9 stores.

Different fish have different fat content throughout the year, and the suitable time for consumption is different. The weather is warm in spring, and most fish migrate to spawn at this time, which is the fattest and most abundant. Many restaurants in Jiangsu and Zhejiang adjust their dishes according to the season, and they cannot guarantee the supply throughout the year. As one of the few chain Jiangxian brands in Nanjing, Langlibai has more advantages in terms of supply of goods. Langlibai has its own farm, which can ensure sufficient supply throughout the year and control the quality of fresh fish. Compared with the restaurants that are purchased in the fish market, the level of Jiangxian dishes in Langlibai is more stable. At any time of the year, diners can enjoy the fresh fish in Lang Bai without being affected by the season.

The restaurant is equipped with a water tank, and aquatic products such as catfish, soft-shelled turtle, river shrimp, and bamboo shoot shell fish are fresh and fresh, and they are purchased once a day. After the customer ordered, the clerk freshly cooked it, which was very fresh. In the event of a sell-out, the restaurant can transfer the order from other branches, but it will take a long time, so diners who visit the evening market are advised to book in advance. Among the many fresh fish, catfish is the signature of the house. Also a product of the Yangtze River, catfish is not as famous as anchovy, saury and pufferfish, but it is still delicious. It is said that catfish has the taste of anchovy and the freshness of pufferfish, and there is no spiny and poisonous nature of these two. In addition, due to the maturity of catfish farming technology, the production is more and the quality is more stable.

A single catfish in the store generally weighs more than 2 catties, can be eaten by one fish and two times, and there are a total of casserole garlic seeds, soup, braised seedlings, white juice and other preparation methods, the first casserole garlic seeds. The fish body is boiled with garlic and sauce, and the amount of garlic seeds and minced garlic is quite large, which is similar to the amount of fish meat, making the garlic fragrant and heavy, and after the fish is exhausted, the garlic that absorbs the fresh fragrance is the finishing touch. In addition, the casserole is heated evenly, and the heat conduction is inferior to that of the metal pot, so that the sauce remains slightly boiling, and the food is stewed and flavorful. After simmering, the fish remains tender and plump, and melts when bitten, while the salty sauce and garlic seep into the meat, and the flavor is rich but not too heavy, and you can still taste the sweet flavor of catfish. The cooking techniques are quite exquisite, and they do not "live up" to the deliciousness of the catfish itself.

Another major aquatic soft-shelled turtle is also prepared in a variety of ways, including soup, steaming, shabu-shabu, stir-fried and braised turtle. The combination of soft-shelled turtle and yellow eel is the most amazing. Soft-shelled turtle and yellow eel are killed alive, chopped into pieces and segments, and then fried with ginger and garlic and other ingredients, and then boiled. The sauce is bright and sticky, the ingredients are very flavorful, the umami is heavy, salty and slightly spicy, and it is very good to eat. The soft-shelled turtle has a tight flesh, while the eel is soft and has a variety of tastes. In addition to all kinds of aquatic products, Langlibai also provides cold dishes, roasted meat, stir-fried, staple food, etc., the quantity is not much, the taste is ordinary, not as brilliant as Jiangxian dishes.

Langli Bai adopts a Chinese design, clean and bright, with dark wood-colored walls and golden chair covers, decorated with ink paintings and birdlantern lamps, and the decoration is no different from that of an old-fashioned restaurant, which is not a popular style nowadays. Each store has a private room, and some booths have partitions, so the privacy is acceptable. The clerk was quick with his hands and feet, and he added water and removed the dishes in time, but he did not have enough understanding of the dishes, and it was difficult to make detailed recommendations, and his attitude was slightly stiff and his enthusiasm was slightly lacking.