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Zui Xiao Yao · Fujian Cuisine (Yongtai Branch 1)

地方菜 · ⭐ 4.5

No. 346-22 Longfengyuan, Longfeng Village, Chengfeng Town

Dishes

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  XO Sauce Eggplant

  XO Sauce Eggplant is a Chinese dish featuring tender eggplant stir-fried with premium XO sauce, delivering a rich, savory flavor.
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  XO Sauce Fish-Flavored Eggplant

  Eggplant stir-fried with XO sauce and aromatic ingredients, delivering a savory, slightly sweet and tangy flavor.
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  Pork Belly Stir-fried with Bamboo Shoots

  Pork belly slices stir-fried with fresh bamboo shoots, creating a savory and crunchy dish.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Spicy Stir-Fried Cabbage

  Dry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
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  Signature Shrimp Wrapped in Rice Noodles

  Signature shrimp and vermicelli dish features fresh shrimp wrapped in soaked vermicelli, steamed or pan-fried. Tender shrimp and flavorful vermicelli absorb the broth beautifully.
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  Quanzhou Ginger Duck

  A Fujian specialty dish made with duck and aged ginger, simmered in soy sauce and rice wine for rich, savory flavor.
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  Stone Pot Small Yellow Beef

  A dish featuring tender beef slices stir-fried with vegetables in a hot stone pot, known for its rich aroma and juicy texture.
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  Black Pepper Beef in Stone Pot

  A dish of tender beef slices stir-fried with black pepper, onions, and bell peppers, served in a hot stone pot for enhanced flavor and warmth.
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  Crab Roe Tofu Hot Pot

  A dish featuring tofu and crab roe as main ingredients. Tofu cubes are simmered in a clay pot with crab roe, broth or water, slowly absorbing its rich flavor. Ginger slices are added to reduce fishy odor, with salt and cooking wine for seasoning.
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  Fuzhou Lychee Pork

  Fuzhou Lychee Pork is a traditional Fujian dish made with pork tenderloin cut into lychee-like pieces, coated in starch and deep-fried until golden. It's stir-fried with carrots, green peppers, and mushrooms, then seasoned with a sweet and sour sauce of sugar, vinegar, soy sauce, and ketchup for rich flavor.
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  Minhai Oyster Omelette

  Fujian coastal oyster omelet is made primarily with fresh oysters, combined with eggs, sweet potato starch, and vegetables such as Chinese chives or green onions. The oysters are mixed with egg liquid and then fried in a hot pan to create a pancake-like dish with a crispy outer layer and a tender, flavorful interior.
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  Fresh Soup Sour Fish

  Fresh soup sour fish is made with fresh carp, fermented vegetables, ginger, and garlic, resulting in a clear, slightly sour broth with tender fish meat and crisp vegetables.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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