Close

Green Valley Fisherman’s Harbor (Shunyi Branch)

鱼鲜 · ⭐ 4.3

No. 1 Floor, Baidi Building, Nanchen Road

Dishes

• 

  Large White Fish

  Baiyu is a dish made primarily with fresh white fish, typically marinated after cleaning and cooked by steaming, braising, or frying. Ginger slices and scallions are commonly added to remove fishy odor and enhance aroma, while soy sauce and cooking wine may be used to enrich flavor.
• 

  Shrimp and Chinese Cabbage Stir-fry

  Large shrimp with Chinese cabbage is a dish that excels in color, aroma, and taste. The main ingredients include fresh, tender shrimp and sweet, crisp Chinese cabbage. The preparation is simple: first clean the shrimp thoroughly and cut the cabbage into segments. Then, heat oil in a wok and stir-fry葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color, followed by quickly stir-frying in the cabbage. Finally, season with an appropriate amount of salt and chicken essence, stir well, and serve.
• 

  Oyster Egg Pancake

  Oyster omelet is a Chinese dish made primarily with fresh oysters and eggs. Mix oysters with beaten eggs, add starch and seasonings, then pan-fry until golden brown on both sides for a crispy exterior and tender interior.
• 

  Chinese Cabbage with Fermented Black Beans

  Bai Cai Dou Chi Box is a dish made by wrapping fermented black beans and minced pork in blanched cabbage leaves, then steamed. The softened cabbage leaves serve as containers, filled with a mixture of fermented black beans, scallion, ginger, and minced pork.
• 

  Crispy Shrimp

  Crispy shrimp is made with fresh shrimp as the main ingredient. After marinating, it is coated with a thin layer of starch or batter and deep-fried in hot oil until the exterior becomes crispy. The finished dish has a golden color, tender shrimp meat, and a distinct layered texture.
• 

  Mushroom Sausage

  Mushroom sausage is a dish made primarily from fresh mushrooms and pork. After removing the stems, the mushrooms are filled with seasoned meat and grilled or steamed on bamboo skewers. The outer mushroom remains tender while the inner meat filling stays firm, offering a rich and satisfying texture.
• 

  Sauce-Braised Octopus

  Stir-fried octopus with soy sauce, doubanjiang, and vegetables like scallions, ginger, garlic, and green/red peppers, resulting in a tender and chewy texture.
• 

  Flavorful Eggplant

  Fragrant eggplant is a home-style dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried until crispy on the outside and tender on the inside, then stir-fried with a specially prepared seasoning to create a unique flavor.
• 

  Fragrant Drunk Clams

  Spiced毛蛤 is made with fresh毛蛤, marinated with yellow wine, ginger slices, and green onions, then briefly steamed or blanched to keep the meat tender and original flavor.

Reviews