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Zui Ai Ni Sauce Seafood (Hualong Road Branch)

鱼鲜 · ⭐ 3.4

No. 107, Hualong Road

Dishes

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  Frozen Mulberry

  Frozen mulberry is a dessert made by freezing fresh mulberries, preserving their natural flavor and nutrients. It offers a cool, tangy-sweet taste, ideal for summer refreshment.
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  Spicy Drunk Sauce Shrimp

  Laozhi Daxia is a dish made by mixing fresh shrimp with a prepared sauce. After blanching and peeling, the shrimp are combined with cucumber, carrot, soy sauce, vinegar, sugar, garlic, and cilantro, then chilled before serving.
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  Spicy Sauce Marinated Small Fragrant Snails

  A cold dish made with fresh small fragrant snails marinated in a spicy sauce with garlic, chili, and cilantro, offering a crisp and flavorful experience.
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  Spiced Egg Salad

  A cold dish made by mixing sliced century eggs with a spiced sauce of soy sauce, vinegar, sugar, garlic, and chili oil for a savory and refreshing taste.
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  Spicy Drunk Snail Stir-fry

  Laozhi田螺 is a cold dish featuring snails as the main ingredient. After cleaning and blanching, the snails are mixed with a seasoned sauce containing soy sauce, vinegar, garlic, chili, and cilantro for rich flavor.
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  Spicy Sauce Marinated White Abalone

  A cold dish made with fresh white abalone marinated in a savory, slightly spicy sauce, known for its crisp texture and rich flavor.
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  Xinjiang Hand-Torn Spicy麻 Chicken

  A spicy chicken dish from Xinjiang, made by tearing cooked chicken and mixing it with a blend of Sichuan pepper, chili, garlic, and other seasonings for a bold, numbingly spicy flavor.
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  Dipping Bird's Eye Clam

  A seafood dish featuring fresh bird's eye clams tossed in a savory sauce, offering a delicate and umami-rich flavor.
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  Marinated Prawn Salad

  Steamed crab salad is a cold dish made from fresh crabs, cleaned and marinated with salt, garlic, ginger, chili, soy sauce, and cooking wine. No heating is involved; the flavors penetrate through marination time, preserving the shrimp's tender texture.
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  Spicy Squid Blossoms

  Spicy squid flowers are made by cutting squid into floral patterns, blanching, then stir-frying with chili, Sichuan pepper, and aromatics like garlic, ginger, and scallions to retain a crisp, tender texture.

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