Yu Ge · Zhanjiang (KeDe Jing Cui Branch)
特色菜 · ⭐ 4.4
3rd Floor, No. 01, CapitaLand Jingcui Plaza, Madang Road
Dishes
Salmon TartareSalmon tartare is a cold appetizer dish primarily made with raw salmon. Fresh salmon is diced and mixed with ingredients such as onion, avocado, and cucumber. It is seasoned with olive oil, lemon juice, salt, and black pepper, then thoroughly combined and served on a plate.
Baked Fresh SquidFresh squid baked with garlic and onions, retaining its natural tenderness and flavor.
Fish Master's 100-Second Yellow CroakerA dish featuring fresh yellow croaker quickly pan-fried with ginger, scallions, garlic, and seasonings, resulting in tender fish with a fresh, savory taste.
Zhanjiang Xuwen Rice CakeZhanjiang Xuwen Rice Cake is a traditional food made mainly from glutinous rice, water, and sugar. It has a soft and sticky texture with a mild sweetness.
Zhanjiang Seafood and Preserved Meat Fried RiceA flavorful dish combining fresh seafood like shrimp, squid, and crab with preserved meats such as腊肠 and腊肉, stir-fried with rice for a rich, savory taste.
Zhanjiang Oyster Stir-fryA Cantonese seafood dish made with fresh oysters stir-fried with garlic, chili, and scallions, offering a savory and tender taste.
Pan-fried Mixed FishA Chinese dish made by pan-frying a mix of small fish, resulting in a crispy exterior and tender interior with a savory flavor.
Tian'ai CakeTian'ai cake is a traditional snack made from mugwort and glutinous rice flour, filled with red bean or sesame paste, steamed to a soft and fragrant texture.
Crispy Skin Hala Leaf Zhanjiang ChickenA succulent chicken dish from Zhanjiang, marinated and steamed, then fried to a crispy skin, enhanced with fresh hala leaves for aroma.
Bean Sprout and Leek Stir-fry with Sea Cucumber SkinA dish of bean sprouts and leeks stir-fried with sea cucumber skin, offering a fresh and delicate flavor.
Pan-fried Ribbon FishFresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.
Pan-fried White SnapperWhite pomfret is cleaned, marinated with salt and cooking wine, then pan-fried in a little oil until golden brown on both sides, creating a crispy crust and tender interior.