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Hongyun · Sanhe Haiyan Restaurant

鱼鲜 · ⭐

No. 1333, Jinshatan Road (near Jinshatan Beach, opposite Hilton Hotel)

Dishes

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  Three-in-One Signature Braised Pork Belly

  A classic Chinese dish featuring slow-cooked pork belly glazed with soy sauce and caramelized sugar, tender and rich in flavor.
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  Stewed Spare Ribs with Knife Fish

  Spare ribs and knife fish are simmered together, resulting in tender ribs and delicate fish in a rich, savory sauce.
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  Sea Cucumber Fried Rice

  Sea cucumber fried rice is made with sea cucumber as the main ingredient, combined with rice, eggs, and green onions. Clean and cut the sea cucumber, stir-fry with beaten eggs, then add leftover rice and season to taste.
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  Braised Fish Head with Sauce

  Fresh fish head braised in a savory sauce with ginger and scallions, resulting in tender meat and rich flavor.
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  Cheese-Baked Pumpkin

  Cubed pumpkin mixed with cheese and baked in the oven. Features pumpkin and cheese as main ingredients, with cheese melting and coating the pumpkin during baking for a rich outer layer and soft inner texture.
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  Scallion-Style Octopus Salad

  Scallion-mixed octopus is a cold dish featuring octopus (eight-tentacled squid) and scallions. After blanching and draining, the octopus is mixed with chopped white scallions and seasoned dressing. Simple preparation highlights the natural flavors of the ingredients.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Pan-Fried Shrimp Patties

  Pan-fried shrimp cakes are made from fresh shrimp, eggs, starch, and seasonings. Shrimp is minced and mixed with egg and starch, then shaped into patties and pan-fried until golden brown on both sides, crispy outside and tender inside.

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