Haipin Seafood Restaurant
鱼鲜 · ⭐ 3.7
No. 6 Tujiadai, Wenhao Road
Dishes
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Boiled Crab LegsA dish made by quickly boiling fresh crab legs with spices like chili and Sichuan pepper, resulting in a tender and spicy flavor.
Spring Water BeefA dish featuring tender beef slowly simmered in fresh spring water, highlighting the natural flavor of the meat.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Hua LuoFlower snail is a common seafood ingredient, primarily using fresh flower snails as the main component. After cleaning, it is blanched or boiled and then stir-fried or steamed with葱姜蒜, chili, and other seasonings to retain its tender texture.
GeoduckAbalone is a large shellfish, with its meat as the main ingredient. It's commonly served raw, as sashimi, or blanched and mixed cold, and can also be used in stir-fries or soups. Remove internal organs and impurities to keep the tender meat. Common seasonings include lemon juice, soy sauce, and mustard.
Sweet Soy Braised Spare RibsSweet and savory braised pork ribs are made by simmering pork ribs with soy sauce, sugar, and cooking wine until tender and glossy.