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Taiwan New Restaurant (Lianjiang Branch)

其他美食 · ⭐ 4.0

80 meters northeast of the southeast gate of the North Zone, Kaixuan Mansion

Dishes

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  Pork with Shrimp-stuffed Lotus Seeds

  A Fujian dish featuring pork stuffed with shrimp or minced meat, deep-fried and glazed in a sweet and sour sauce. The dish resembles lychee fruit and offers a delightful balance of textures and flavors.
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  Fresh Mussel and Pork Slab Sour Cabbage Soup

  A savory soup made with fresh mussels, tender pork, and sour cabbage, simmered to bring out rich flavors.
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  Youlong Stewed with Fish Sauce

  A dish made by slow-cooking Youlong fish with fish sauce, ginger, and scallions, resulting in a rich, savory flavor and tender texture.
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  Filefish Liver

  A dish made from filefish liver, gently steamed with ginger and rice wine for a delicate, savory flavor.
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  Steamed Swimming Crab

  Steamed swimming crab is a dish made primarily with fresh swimming crabs. After steaming, the crab retains its original flavor, with tender meat and rich crab roe. The preparation method is simple: clean the swimming crabs, place them in a steamer, add适量 of ginger slices and cooking wine, then steam until fully cooked.
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  Stir-fried Fish Noodles

  A Chinese home-style dish made by stir-frying fish and noodles with garlic, ginger, and scallions for a savory, tender flavor.
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  Salt-steamed Thousand-mile Fragrance Fish

  A dish featuring fresh perch steamed with salt, preserving its delicate texture and natural flavor.
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  Steamed Clam Pan-fry

  A dish made by pan-frying fresh clams with egg and seasonings, resulting in a savory and tender texture.
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  Fish Balls

  Fish balls are spherical foods made primarily from fish meat, processed through fine cutting, stirring, and shaping techniques. To prepare them, fresh fish meat is selected, deboned, cut into small pieces, then mashed with the back of a knife to form fish paste. Appropriate amounts of starch, egg white, salt, and other seasonings are added and mixed evenly. Finally, the mixture is shaped by hand or tools into small balls and boiled in hot water until cooked through.
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  鱼卷

  鱼卷是以鱼肉为主要食材，经过剁碎、调味后卷成卷状，再蒸熟或煮熟的菜肴。常见做法是将鱼肉剁成泥，加入蛋清、淀粉等辅料搅拌均匀，然后在盘中铺平，卷成圆柱形，蒸制而成。

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