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Baiweixuan · Fish Sashimi Banquet (Dongcheng Branch)

鱼鲜 · ⭐ 4.1

Intersection of Yinzhu Road and Dongcheng Middle Road

Dishes

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  Steamed Wuchang Fish Sashimi

  Fresh Wuchang fish is delicately sliced and served with a special sauce and seasonal vegetables, highlighting the natural freshness of the fish.
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  Signature Charcoal-Grilled Fish Offal Hot Pot

  A flavorful hot pot made with fresh fish offal and a secret spice blend, slowly simmered over charcoal for rich, aromatic broth.
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  Signature Sào Jī Chóngcǎo Chicken Family Joy

  Premium free-range chicken simmered with Cordyceps and Sào Jī ingredients over low heat. Clear broth, tender chicken, rich Cordyceps aroma, highly nutritious.
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  Salted Fish Head and Bones

  A dish featuring fish head and bones, marinated after cleaning, deep-fried until crispy, then stir-fried with salted pepper, scallions, ginger, and garlic for full flavor penetration.
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  Hengxian Fish Sashimi

  Hengxian fish slices are a traditional specialty from Heng County, Guangxi, made with fresh grass carp or carp. After scaling and deboning, the fish is sliced thin and served with scallions, ginger, cilantro, mung beans, and a special spicy sour sauce. Mix well before eating. Freshness and precise slicing are key.
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  Bamboo Basket Fish

  A traditional Chinese dish where fresh fish is steamed in a bamboo basket, preserving its natural flavor and tenderness.
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  Mutton Hot Pot Base

  A rich mutton-based broth made by simmering fresh lamb with aromatic spices, ideal for hot pot meals.
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  Crispy Wuchang Fish Slices

  A Cantonese cold dish made from fresh crispy Wuchang fish slices, served with a special sauce and garnishes, highlighting the tender and crisp texture of the fish.
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  Oyster Omelette

  Oyster omelet is made with fresh oysters, eggs, sweet potato starch, and vegetables like green onions and garlic chives. Mix oysters with seasoned egg liquid, add sweet potato starch, then fry until golden brown on both sides for a crispy outside and tender inside.
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  Pengqi Porridge

  A porridge made with small freshwater crabs (pengqi) and rice, simmered until creamy and flavorful.

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