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Weishan Lake Fish Restaurant (Xiao Weilu Road Branch)

地方菜 · ⭐ 4.4

No. 32-2, Xiao Wei Liu Road

Dishes

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  Micro Mountain Lake Whole Fat Carp Soup

  A rich and fragrant soup made from whole fat crucian carp, slowly simmered with ginger and scallions, originating from Weishan Lake.
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  Spicy麻 Fish

  A classic Sichuan dish featuring fresh carp, stir-fried with Sichuan peppercorns and chili for a numbing, spicy flavor.
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  活鱼三吃

  活鱼三吃是一道以鲜活鱼类为主料的菜品，通常将鱼分为三部分处理：一部分清蒸或白灼，保留鱼肉原味；一部分红烧或酱焖，增加浓郁风味；另一部分炸制或煎制，使外皮酥脆。三种做法分别呈现鱼的不同口感和风味。
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  Pearl Fish Balls

  Pearl fish balls are made from fresh fish meat mixed with starch and egg white, shaped into small balls and cooked. They are round, tender, and often served in broth or with vegetables.
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  Sesame Fish Rolls

  A Chinese dish made by wrapping fish meat in a batter mixed with sesame seeds and deep-fried until crispy, offering a savory and crunchy texture.
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  Lotus-Scented Crisp Lotus Root

  Lotus-scented crisp lotus root is a dish mainly made with lotus root, which is fried or pan-fried to make the outer layer crispy and the inside tender. A small amount of seasoning is usually added to enhance the flavor, giving it a crisp texture and a subtle lotus fragrance.
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  Lotus Leaf Duck

  Lotus Leaf Duck is a Chinese dish featuring duck wrapped in lotus leaves and steamed, resulting in a fragrant, tender meat with subtle herbal notes.
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  Radish Dumpling

  A traditional Chinese pastry made with radish and meat or vegetarian filling, pan-fried until golden brown.
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  Crispy Fish Blossoms

  A Chinese dish made by deep-frying marinated fish cut into flower-like shapes, resulting in a crispy exterior and tender interior.
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  Duck Egg Noodles with Vermicelli

  Duck egg vermicelli is a dish made primarily from duck eggs and rice noodles. Duck eggs are scrambled and fried into thin omelets, while rice noodles are soaked in warm water, cut into strips, and mixed with seasonings. Add葱花 and香菜 for extra flavor. The texture is smooth and refreshing.
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  Qilin Mandarin Fish

  A classic Chinese dish featuring a whole mandarin fish with decorative cuts resembling a qilin, steamed with ham, mushrooms, and bamboo shoots for a delicate flavor.

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