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Jixiang Fish Taste

火锅 · ⭐ 3.4

No. 107, Kunzhou Avenue

Dishes

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  Double-sided Fried Fish Cake with Lotus Root

  A fusion dish featuring crispy fried fish cake and tender lotus root slices, offering a balanced texture and savory flavor.
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  Cuttlefish Beak

  Cuttlefish beak is a dish made from the beak of cuttlefish, typically stir-fried with ginger, garlic, and scallions for a crisp and fresh taste.
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  Pork Rib with Chencun Rice Noodles

  A Cantonese dish featuring tender pork ribs and smooth rice noodles, simmered in a savory sauce for rich flavor.
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  Mixed Double Pancake

  A pancake made from eggs, flour, and various ingredients like ham and vegetables, pan-fried to a crispy exterior and tender interior.
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  牛肉滑

  牛肉滑是一道以牛肉为主要食材的菜肴，通常将牛肉切成薄片或条状，用淀粉、蛋清等腌制后快速滑炒而成。制作过程中常加入葱姜蒜、酱油等调味料，保持牛肉嫩滑口感。
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  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
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  Pork Slurry

  A Chinese dish made by stir-frying minced pork mixed with starch and egg white, resulting in a tender and flavorful texture.
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  Pork Intestine Head (Bamboo Intestine Head)

  Pork intestine head, made by stuffing pig or bamboo intestine with minced meat and steaming it, is a traditional snack with a crisp texture and rich flavor, often served with garlic sauce or chili oil.
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  Steamed Razor Clam Intestines with Soy Sauce

  A Cantonese dish made by steaming fresh razor clam intestines with soy sauce, resulting in a tender and savory flavor.
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  Steamed Razorfish Bones with Soy Sauce

  A Cantonese dish made by steaming razorfish bones with soy sauce, ginger, and seasonings until tender and flavorful.
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  Fish Scrap Soup

  A flavorful soup made from fish bones and heads, often combined with tofu and vegetables.
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  Steamed Carp Fish Paste

  A Cantonese dish made by steaming minced carp fish mixed with ginger, scallions, egg white, and starch, resulting in a smooth and savory texture.

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