Fish Flavor Kitchen · Local Cuisine

Name: Fish Flavor Kitchen · Local Cuisine
Rating: 3.9

江浙菜 · ⭐ 3.9

No. 155弄 Songbao Road, Baoshan District

Dishes

Intestine
Offal dish made primarily from pork intestines, cleaned and blanched, then cooked by braising, stewing, or stir-frying. Commonly seasoned with ginger, scallions, garlic, and sometimes fermented bean paste or soy sauce.
Large Dumplings
Dumplings are a traditional Chinese snack made with pork and shrimp as the main filling, wrapped in thin dough and boiled. The filling is mixed and shaped into a purse-like form, then cooked until they float in boiling water. Serve with soy sauce, green onions, and coriander.
Torn Salted Blue Fish
A traditional Chinese dish made by tearing salted blue fish into pieces and braising it with aromatics for a savory flavor.
Oil-Marinated Ribbon Fish
Oil-braised ribbonfish is a dish featuring ribbonfish as the main ingredient. The fish is cut into segments, marinated, then pan-fried in hot oil until golden brown on both sides. Seasonings like soy sauce, cooking wine, and ginger slices are added, then simmered gently to infuse flavor. Finally, hot oil is drizzled for enhanced aroma. The finished dish has a golden color and tender fish meat.
Poached Chicken
White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Eel Tube Stew
A dish made by slow-cooking eel tubes with ginger and scallions, resulting in tender meat and rich broth.