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Zuolin Youju Seafood & Jiangsu Cuisine (Meichuan Road Branch)

鱼鲜 · ⭐ 4.1

No. 1796 Meichuan Road

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Salted Pepper Head Catfish

  A dish featuring head catfish fried until crispy and seasoned with salt and pepper, offering a savory and aromatic flavor.
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  Mantis Shrimp Stir-fry

  A Cantonese dish made by stir-frying fresh mantis shrimp with garlic, chili, and other seasonings, resulting in a savory and slightly spicy flavor.
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  Lobster

  A dish featuring live king crab, typically steamed or boiled to preserve its natural flavor, often enhanced with ginger and scallions. Some recipes involve拆解 the crab and stewing it with broth and yellow wine for richer taste.
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  Anhui Mountain Free-Range Chicken

  Wannan native chicken is made from locally raised free-range chickens, seasoned with ginger and scallions, and slow-cooked. The meat is firm and the broth rich, preserving the original flavor of the ingredients.
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  Bamboo Clam

  Bamboo clam is a type of shellfish seafood, primarily made with fresh bamboo clams, usually cooked by boiling in plain water or steaming to preserve its natural flavor. During cooking, ginger slices and green onion segments are often added to remove fishy odor and enhance aroma; some recipes also include minced garlic or soy sauce for seasoning.
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  Braised Mixed Fish

  Braised mixed fish is a Chinese dish featuring various types of fresh fish. After cleaning, the fish are pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until tender and flavorful with a thick sauce.
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  Garlic Pork Ribs

  A dish of pork ribs marinated in garlic and grilled, known for its rich aroma and tender texture.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Huangshan Wild Stinky Guilu Fish

  A local wild guilu fish fermented to develop a distinctive aroma, then braised or steamed to bring out its tender texture and unique flavor.

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