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Lüsi Seafood Wharf

鱼鲜 · ⭐ 3.9

Lijing Huating Hotel Shanghai Pudong, No. 4888, Shenjiang South Road

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Jixiang Hongyun Da Yu Tou

  Jixiang Hongyun Da Yu Tou is a Chinese dish made with a large fish head and various seasonings. The fish head is tender, and the broth is rich and delicious, with a strong regional flavor.
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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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  Home-Style Lüsi Yellow Croaker

  Home-style Lüsi Yellow Croaker is a dish made with Lüsi Yellow Croaker as the main ingredient, cooked with scallions, garlic, and other seasonings, and simmered with soy sauce and cooking wine. It has a tender texture and rich flavor.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Braised Pork Belly with Preserved Vegetable Sauce

  Braised pork belly cooked with preserved vegetables and savory sauce, resulting in tender meat and rich flavor.
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  Crystal Shrimp

  Crystal Shrimp is a dish made with fresh shrimp marinated in egg white, starch, and a little salt, then gently fried in warm oil. The shrimp are translucent like crystal, tender, and refreshingly delicate.
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  Water Celery with Tofu Skin

  Water celery and tofu skin stir-fry is a dish made with water celery and tofu skin. Wash the celery, cut into segments, and slice the tofu skin. Stir-fry together with garlic, salt, and a little soy sauce. The dish is fresh and crisp.
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  Oil-Marinated Ribbon Fish

  Oil-braised ribbonfish is a dish featuring ribbonfish as the main ingredient. The fish is cut into segments, marinated, then pan-fried in hot oil until golden brown on both sides. Seasonings like soy sauce, cooking wine, and ginger slices are added, then simmered gently to infuse flavor. Finally, hot oil is drizzled for enhanced aroma. The finished dish has a golden color and tender fish meat.
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  Haimen Lamb Hot Pot

  Haimen Lamb Hot Pot is a dish made with lamb as the main ingredient, combined with vegetables and seasonings for stewing. Fresh lamb is used, along with ginger, scallions, and other seasonings, slowly stewed until the meat becomes tender and the broth is rich.
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  Roast Suckling Pig

  Roast suckling pig is a dish made from young pigs weighing 5-8 kg, marinated and roasted slowly over charcoal or electric oven until the skin is golden and crispy, with tender meat.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Ecological Softshell Turtle Stewed with Hoof Tendons

  Main ingredients are ecological softshell turtle and hoof tendons, cooked by stewing to highlight the original flavor of the ingredients.
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  Stir-Fried Chicken Offal

  Stir-fried chicken offal is a Chinese dish made with chicken organs (such as liver, heart, and gizzard) combined with vegetables like green pepper, red pepper, and onion, stir-fried quickly in hot oil. It has a fresh and tender texture with a spicy and fragrant flavor.
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  White Water Fish

  A dish made by boiling fresh carp in clear water, resulting in tender fish meat and a mild, savory broth that highlights the natural flavor of the fish.
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  Braised Stinky Mandarin Fish

  Braised stinky mandarin fish is a dish made with mandarin fish, fermented through a special process before braising. Main ingredients include fresh mandarin fish, scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish is first marinated and fermented, then pan-fried and simmered with seasonings until flavorful.
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  Iron Plate Molten Taro

  A dish featuring taro root fried and served on a hot iron plate, creating a molten center. Crispy outside, soft and sweet inside.
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  Braised Abalone with Pig Feet

  A Cantonese dish featuring abalone and pig trotters braised together in a savory sauce, resulting in tender, rich flavors.

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