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Dalu Crab Cuisine (Yizhang Branch)

日料 · ⭐ 4.8

No. 101, Building 1, No. 13 Ronghua South Road, Beijing Economic-Technological Development Area

Dishes

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  Seven-variety Raw Fish Platter

  A mixed raw fish platter featuring salmon, tuna, sea bream, eel, squid, scallop, and shrimp. Fresh seafood is sliced thin and arranged neatly to preserve original flavor and texture.
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  Three Appetizers

  Appetizer trio typically includes three refined small dishes, featuring cold熟食 like braised beef, duck in sauce, and poached chicken, paired with凉拌 vegetables such as jellyfish head, cucumber with wood ear mushrooms, and tofu skin strips. Methods include marinating, braising, and cold mixing, emphasizing freshness and layered textures.
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  Tempura Mixed Vegetables

  A Japanese dish featuring a variety of fresh vegetables and seafood lightly battered and deep-fried to golden crispness.
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  Signature King Crab

  Signature king crab features fresh crab, steamed or boiled until fully cooked to preserve its natural flavor. Some recipes enhance taste with butter, garlic, or ginger-scrambled seasoning, and a touch of白酒 (baijiu) for aroma and to reduce fishiness.
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  Signature King Crab Dish

  Signature King Crab Dish is a Chinese dish made with fresh king crab, special sauce, and various ingredients. It is mainly cooked by steaming, boiling, or stir-frying to highlight the freshness of the crab meat.
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  Crab Soup

  Crab meat soup is a dish made primarily with crab meat, mixed with egg white, broth or water, thickened with starch, and cooked until creamy. Served with ginger threads and scallions for a smooth, clear or slightly thickened broth.
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  Fresh Sakura Crab Sukiyaki Hot Pot

  Made with fresh snow crab, cooked with cabbage, tofu, konjac, mushrooms, and other ingredients in a sukiyaki broth (soy sauce, mirin, sake, and sugar). Ingredients are slowly simmered to preserve the crab's freshness and the vegetables' texture.

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