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Li Family Fish Farm (Guangjing Tian Di Store)

火锅 · ⭐ 3.4

Shop 16, Building 1, Guanjing Tiandi

Dishes

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  水煮黑鱼

  水煮黑鱼是一道以黑鱼为主料的菜肴，将黑鱼切片后与豆芽、白菜等配菜一同放入沸水中焯烫，再加入特制的麻辣调料和辣椒油烹制而成。成品鱼片嫩滑，配菜爽脆，汤汁浓郁。
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  Stir-Fried Ginkgo Nuts

  A dish made by stir-frying ginkgo nuts with garlic and ginger, resulting in a crisp and fresh flavor.
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  Stir-Fried Noodles

  Stir-fried noodles is a dish primarily made with noodles, vegetables, meat, or seafood. The preparation involves cooking the noodles to half-done, then removing them and stir-frying them in a wok with vegetables, meat, or seafood, along with seasonings, until the noodles and ingredients are fully blended, resulting in a fragrant and flavorful dish.
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  Water Snail

  Snail is a dish primarily made from snail animals, typically using freshwater snails. After cleaning, the internal organs are removed and the snails are blanched in hot water to remove any fishy odor. During cooking, they can be stir-fried with spices such as chili, ginger, garlic, and doubanjiang (fermented broad bean paste), or stewed together with meat and vegetables to absorb flavor.
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  Stewed Vegetable Stir-fried Intestines

  A traditional Chinese dish made by stir-frying pork intestines with fermented vegetables, resulting in a savory and aromatic flavor.
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  Spicy Stir-fried Intestines with Chili

  A spicy stir-fry dish made with pork intestines and chili peppers, known for its bold flavor and satisfying texture.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Spicy Crispy Stir-Fried Shrimp

  Fresh shrimp stir-fried with chili and spices until crispy, delivering a bold, spicy flavor.
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  Crispy Taro Duck

  香酥芋泥鸭 is a dish featuring duck meat and taro as main ingredients. Duck is marinated and deep-fried until crispy, while taro is steamed, mashed, and mixed with seasonings to form a filling, either stuffed inside the duck or served as a side. The result is crispy outside and tender inside with rich flavors.

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