Oakwood Seafood Bar (Baolong Branch)
鱼鲜 · ⭐ 3.8
No. 2 Xianjing Road, Penglaige Subdistrict, Baolong Urban Plaza Hotel Project, Building 3, Unit A, Room 101
Dishes
Mixed Bird's Eye Scallop SaladA refreshing salad made with fresh bird's eye scallops, mixed with cucumber strips and herbs, dressed in a savory sauce.
Oak-Infused Pork TrotterA dish featuring pork trotter slow-cooked and smoked with oak wood, resulting in tender meat with a subtle smoky aroma.
Oak-Grilled Fish SpecialFresh fish marinated with special spices and grilled slowly over oak charcoal, served with vegetables like bean sprouts, potatoes, and tofu skin for a rich, aromatic flavor.
Oak-Infused Premium Shredded BeefPremium beef tenderloin marinated in secret sauce, slow-cooked and hand-shredded, infused with oak aroma for a rich, tender bite.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Stir-Fried Free-Range ChickenA dish made by quickly stir-frying free-range chicken with chili, ginger, and garlic for a spicy and aromatic flavor.
Old Chef's Chili ChickenA classic Hunan dish made with chicken stir-fried with dried chilies and spices, delivering a rich, spicy flavor.
Stir-Fried Intestines with GarlicA Chinese dish made by stir-frying cleaned pork intestines with plenty of garlic, seasoned with soy sauce and cooking wine for a savory, aromatic flavor.
Sour Radish Stir-fried with Jellyfish SkinA refreshing cold dish made by stir-frying sour radish and jellyfish skin with garlic, ginger, and chili for a crisp, tangy flavor.