Fish Taste Full of Flavors
江浙菜 · ⭐ 4.2
80 meters northwest of the intersection of Wen Zhu Road and Yun Zhu Road
Dishes
June Yellow CrabA seasonal delicacy from Jiangnan, featuring fresh river crabs steamed or braised to highlight tender meat and rich roe.
Lanzhou Beef NoodlesLanzhou beef noodle soup is a traditional noodle dish featuring hand-pulled noodles as the main ingredient, served with richly simmered beef and clear broth, and garnished with green onions, mung bean sprouts, chili oil, and other toppings.
Ancient Method Steamed White PerchFresh white perch steamed with ginger and scallions, preserving its natural flavor. Tender and fresh, with a light, refreshing taste that highlights the ingredient's essence.
Daughter Red Drunk FishFresh grass carp is marinated in Daughter Red yellow wine, then steamed, served with scallion and ginger threads and a fragrant wine sauce, tender in texture with rich wine aroma and lingering aftertaste.
Rooster Stir-FryA stir-fried dish made with tender chicken and spicy seasonings, popular in Chinese households.
Handmade Wine Fermented Steamed BunMade from fermented glutinous rice wine dough, this steamed bun is soft, sweet, and subtly aromatic—perfect as a traditional Chinese breakfast or snack.
Steamed Guilin FishletsA dish made with fresh Guilin fishlets steamed with ginger and scallions, resulting in a tender and naturally flavorful seafood experience.
Stone Pot Cantonese Baked IntestinesFresh pork intestines are cleaned, simmered, then baked in a stone pot. The outer layer is crispy, the inside soft and chewy, seasoned with garlic, scallions, and other ingredients, delivering a rich, authentic Cantonese flavor.
Fish Head Hot Pot SoupHot pot fish head soup is made with fresh fish heads, ginger slices, green onions, and other ingredients, slowly simmered in a clay pot. After frying the fish head, it's cooked in water or broth over low heat for several hours to create a creamy white soup with rich flavor.
Braised Big BreamA traditional Chinese dish made by slow-cooking a large bream fish with soy sauce, sugar, and aromatics until tender and flavorful.
Mutton SoupMutton soup is a soup dish primarily made with mutton, where the rich flavor of the meat is fully infused into the broth through slow stewing. The soup has a creamy white color, tender meat, and is enhanced with适量香料 to bring out a rich mutton aroma.
Teacup Lamb SoupTeacup lamb soup is made with fresh lamb, ginger, green onions, and cooking wine, simmered to produce a clear broth with tender meat and rich aroma.
Lotus Leaf Steamed ChickenLotus leaf steamed chicken is made from tender young chicken wrapped in lotus leaves and steamed. The meat is juicy and tender with a subtle lotus leaf fragrance, offering a fresh and light taste. Ginger slices and scallions are commonly added to enhance aroma and remove fishiness.
Rice Wine Steamed BunsSoft and sweet steamed buns made with rice wine fermentation, featuring a delicate aroma and fluffy texture.
Sour Cabbage with Snowflake BeefA dish featuring tender snowflake beef slices and sour cabbage, simmered together to create a rich, tangy flavor.
Iron Plate IntestinesA Chinese dish featuring cleaned pork intestines stir-fried quickly on a hot iron plate with onions and peppers, delivering a savory and aromatic flavor.
Snow Cabbage and Dead FishA Chinese home-style dish made with snow cabbage and dead fish, where the chopped cabbage is stir-fried with the fish, resulting in a savory and slightly fermented flavor.
Pan-fried Zhoushan HairtailPan-fried Zhoushan hairtail is a dish made from fresh Zhoushan hairtail. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender interior.
Spicy Cold Water CatfishFresh catfish served cold with a spicy, numbing flavor from Sichuan peppercorns and chili.