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丽晶小海鲜

鱼鲜 · ⭐ 4.3

No. 83 Tonghai Road

Dishes

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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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  Deep-sea Sea Bass

  Fresh deep-sea sea bass steamed or braised, highlighting its tender texture and natural flavor with ginger and scallions.
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  Fisherman's Style

  A dish featuring fresh seafood, steamed with ginger, scallions, and garlic to highlight its natural flavor.
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  Crispy Fish Skin Salad

  Refreshing fish skin is a dish primarily made from fish skin, carefully processed to remove fishy odor while preserving its tender and fresh texture. It is mixed with适量 seasonings and accompaniments such as scallions, ginger, garlic, chili peppers, and cilantro, resulting in a smooth, refreshing, and appetizing flavor.
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  Special Large Steamed Bun

  A fluffy and sweet steamed bun made from high-quality flour, popular as a staple food or with dipping sauces.
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  Old Huang County Stew

  A traditional home-style dish made with pork, tofu, wood ear mushrooms, and carrots, slowly stewed to create a rich and flavorful meal.
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  Old Huang County Fried Pork Tenderloin

  A traditional Chinese dish made with pork tenderloin, marinated and deep-fried to achieve a crispy exterior and tender interior.
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  Jiaodong Cabbage Stir-Fried Noodles

  A classic dish from Jiaodong, made by stir-frying cabbage and vermicelli with garlic and scallions, resulting in a fresh, savory flavor.
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  Scallion Oil Deep-Sea Red Snapper

  Fresh deep-sea red snapper steamed with scallions and ginger, finished with hot scallion oil for a fragrant, tender dish.
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  Spicy Seafood Hot Pot

  Spicy seafood hot pot features fresh seafood like shrimp, crab, and shellfish, paired with vegetables and tofu. The base is stir-fried with chili, Sichuan pepper, ginger, and garlic, then simmered in broth.

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