Fu Lai Qi Lu Cuisine Seafood Fisherman's Cuisine (Shangguai West Road Branch)
地方菜 · ⭐ 4.1
No. 50, Shangkuang West Road
Dishes
Three-Flavor Stewed DumplingsSanxian Manzi is a dish made with pig blood, pork, and shrimp. Pig blood and pork are minced, mixed with seasonings, steamed into blocks in molds, then sliced and pan-fried until slightly crispy before being simmered together with shrimp to blend flavors.
Ginger ShrimpA Chinese dish featuring fresh shrimp stir-fried with ginger, garlic, and scallions, resulting in a savory and aromatic flavor.
Dry-Fried BeefA Chinese dish made with beef brisket, marinated and slowly cooked before being stir-fried until crispy on the outside and tender inside.
Braised Pig's Trotter from Suocheng VillageA traditional Shandong dish featuring tender pork trotters slow-cooked in a savory sauce, originating from the historic Suocheng Village.
Shredded Sea BassSteamed sea bass is a dish made with fresh sea bass. After cleaning and steaming, the fish is cooled and torn by hand into strips, then mixed with seasonings like scallions, ginger, garlic, soy sauce, vinegar, sugar, and chili for flavor.
Fushan Old Burned ChickenA traditional Chinese dish made with premium chicken slowly braised in a secret sauce, resulting in tender, flavorful meat.
Sea Cucumber Rice BowlA dish featuring fresh sea cucumber stir-fried with rice, eggs, and vegetables, offering a savory and satisfying meal.
Sweet Potato Noodles with Fish RoeSweet potato noodles filled with fish roe, steamed to perfection—soft, slightly sweet outer dough and savory, tender inner filling.
Lychee Shrimp BallsLychee Shrimp Balls is a dish made primarily with fresh shrimp and lychee fruit. The shrimp are marinated, then quickly stir-fried until cooked through, and then combined with lychee flesh for a final stir-fry. This results in shrimp that are tender and elastic, with the lychee adding a refreshing sweetness. The overall dish is vibrant in color and layered in flavor.
Steamed Sea UrchinA dish made by steaming fresh sea urchin to preserve its delicate flavor and texture, often served with ginger and a touch of soy sauce.