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Lao Luo Seafood Barbecue (Qingbaijiang Store)

鱼鲜 · ⭐ 3.4

No. 2, Yangliu Road, Building 16, Units 1 and 2, 1st Floor

Dishes

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  Nine-gill Fish

  Nine-ghost fish is a dish primarily made with nine-ghost fish, cleaned and sliced or cooked whole. Common methods include steaming, braising, or frying, often with ginger threads and scallions to remove fishy odor and enhance aroma.
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  Stir-fried Clams with Ginger and Scallion

  A seafood dish made by stir-frying fresh clams with ginger and scallions, resulting in a savory and aromatic flavor.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Fresh Saint Fish King

  A dish made with fresh Saint fish, steamed with ginger and scallions, preserving the original flavor and offering a tender, delicate texture.
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  Local Frog Dish

  A Sichuan-style dish made with fresh bullfrogs and vegetables, stir-fried in a spicy and numbing sauce.
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  Crawling Shrimp

  A dish made with fresh crawling shrimp stir-fried with ginger, garlic, and chili, delivering a spicy and aromatic flavor.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Meat Crab

  A dish made with fresh crabs, steamed or braised to bring out tender meat and rich flavor, often served with ginger vinegar sauce.
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  Hua Luo

  Flower snail is a common seafood ingredient, primarily using fresh flower snails as the main component. After cleaning, it is blanched or boiled and then stir-fried or steamed with葱姜蒜, chili, and other seasonings to retain its tender texture.
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  Abalone

  Abalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.

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