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Chuanshuo Hai Wei Er Seafood (Lingjiao Lake Branch)

鱼鲜 · ⭐ 4.3

Floors 1–3, Building A, Xinhua Haoting, No. 333 Xinhua Road

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  King Prawn Delight

  King Prawn Delight features fresh large prawns stir-fried with garlic and ginger, seasoned with soy sauce and cooking wine for a rich, savory flavor.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Boston Lobster

  Boston lobster is a dish featuring fresh Boston lobsters, typically cooked by steaming, boiling, or grilling to preserve its tender texture. Butter, garlic, and lemon juice are often added for enhanced flavor.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  皮皮虾我们走

  皮皮虾我们走是一道以新鲜皮皮虾为主要食材的菜肴，通常经过清洗后焯水或蒸熟，再配以葱姜蒜、辣椒等调料炒制而成，保留了皮皮虾的鲜美和口感。
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  Steamed Macrobrachium rosenbergii

  A Cantonese dish featuring fresh Macrobrachium rosenbergii quickly blanched to preserve its tender texture, served with ginger and scallion dipping sauce for a delicate, savory flavor.
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  Steamed Scallops with Garlic

  A dish of fresh scallops steamed with garlic, ginger, and seasonings, resulting in a tender and aromatic seafood delicacy.
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  Shrimp Porridge

  A savory rice porridge made with fresh shrimp, slow-cooked to a creamy consistency, offering a delicate and nourishing breakfast or light meal.
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  Sauce-Braised Abalone

  A dish featuring fresh abalone stir-fried with soy-based sauce, garlic, and ginger, resulting in a savory and tender texture.
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  Breaded Crab with Garlic Sauce

  A Cantonese-style dish featuring fresh crab stir-fried with breadcrumbs, garlic, and chili for a crispy, aromatic flavor.
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  Pan-Seared Turbot

  After cleaning, the turbot is marinated with salt and cooking wine, then pan-fried in a little oil until golden brown on both sides, creating a crispy skin and tender flesh.

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