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Fisherman Island Seafood (High-tech Zone Branch)

鱼鲜 · ⭐ 3.7

Lejiahui

Dishes

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  Bouncy Squidlets

  A dish made with fresh squidlets stir-fried with garlic, ginger, and chili, offering a tender and savory taste.
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  Signature Raw Marinated Shrimp

  Fresh shrimp marinated in a secret sauce and chilled for a tender, crisp bite with a savory kick.
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  Secret-Recipe Octopus

  Fresh octopus marinated in a secret sauce and stir-fried to perfection, offering a tender and flavorful dish.
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  Sea Rabbit with Black Bean

  A dish featuring sea rabbit and black beans, known for its fresh and savory taste.
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  Spicy Lemon Boneless Chicken Feet

  Boneless chicken feet marinated with lemon, chili, garlic, ginger, and other seasonings, offering a crisp texture and tangy spicy flavor that stimulates the appetite.
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  Mustard Scallops

  Mustard scallop is a cold appetizer featuring fresh scallops mixed with mustard sauce. After blanching and cooling, the scallops are tossed in seasoned mustard sauce to absorb its spicy aroma. The dish has a pure white color, tender texture, and a distinct mustard heat.
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  Huaiao Luoshi Steamed Large Shrimp

  Fresh large shrimp are marinated with yellow wine, ginger, and scallions, then steamed to perfection, resulting in tender texture and rich aroma.
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  Marinated Razor Clams

  A cold dish made by marinating fresh razor clams in a mixture of yellow wine, soy sauce, and sugar, resulting in a delicate, savory flavor with a hint of alcohol.
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  Spicy Giant Snail

  A Sichuan-style dish made with fresh giant snails stir-fried in a spicy and numbing sauce of chili, Sichuan pepper, garlic, and ginger, offering a bold, aromatic flavor.
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  Spicy Boneless Duck Feet

  Spicy boneless duck feet dish made by blanching to remove odor, stir-frying with chili and Sichuan pepper, then stewing with fermented bean paste, soy sauce, and cooking wine until flavorful, finishing with thickened sauce. Boneless duck feet are soft and chewy with spicy, numbing, and savory flavors.
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  Spicy Razor Clams

  Spicy snail dish made with snails cleaned and blanched, then stir-fried with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Reddish in color, with firm snail meat and rich flavor.

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