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Yichen Fish Village · Zhijiang Flavor

地方菜 · ⭐ 4.6

No. 283 Xinhua Road

Dishes

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  Braised Lotus Root with Stir-fried Pork

  A fusion dish combining braised lotus root and stir-fried pork, featuring savory flavors from fermented bean paste and tender, aromatic ingredients.
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  Organic Bighead Carp

  Organic bighead carp, delicately steamed or braised, offers tender flesh and rich broth, preserving its natural flavor.
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  Zhijiang Braised Pork

  A traditional dish made with pork belly, boiled, fried, and steamed with seasonings, resulting in a glossy, tender, and flavorful dish.
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  Bitterling

  Perch is a dish primarily made with perch, typically cleaned and marinated with salt and cooking wine before being pan-fried, deep-fried, or steamed. Add ginger slices and scallions for enhanced flavor.
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  Cherry Blossom Cake

  A delicate sweet made from glutinous rice flour and cherry blossom flavor, often enjoyed in spring festivals or tea ceremonies.
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  Fermented Catfish Special

  Fresh catfish is fermented to develop a unique aroma, then braised with a secret sauce for a savory and tender dish.
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  Bamboo Bone Lotus Root Soup

  Pork knuckle and lotus root soup uses pork knuckles and lotus roots as main ingredients. After blanching the knuckles, they are simmered with lotus roots in water for several hours until the bones are tender and the lotus slices soft, yielding a clear or slightly milky broth with a delicious flavor.
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  Fresh Beef with Fish Bladder

  Fresh beef with fish bladder is a Chinese dish made with fresh beef and fish bladder, usually stir-fried or braised together, with a tender texture and rich flavor.
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  Fish Pot Rice

  Fish pot rice is a Chinese dish made with fish, rice, and various vegetables. Fish and seasonings are first fried in a pan, then mixed with rice and vegetables and stir-fried until cooked.
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  Fresh Sea Bass

  Fresh sea bass is prepared by cleaning and removing the innards, then cooked by steaming, braising, or frying. Steaming preserves the natural flavor with ginger, scallions, and fish sauce; braising uses soy sauce, sugar, and cooking wine; frying creates a crispy skin while keeping the inside tender.

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