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Lilei Fisherman's Courtyard (Airport Branch)

家常菜 · ⭐ 4.6

No. 18, Dongwu Road, Airport Economic Area

Dishes

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  Cold Water Rushan Large Oyster

  Cold Water Rushan Large Oyster is a seafood dish made with fresh Rushan large oysters, washed with cold water and eaten directly. It has a fresh and tender texture, preserving the original flavor of the oyster.
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  大虾疙瘩汤

  大虾疙瘩汤以新鲜大虾和面粉为主要食材，将面粉加水揉成小面团后搓成小疙瘩，与大虾一同放入锅中煮制。汤底通常用清水或高汤，加入适量盐调味，煮至疙瘩熟透、虾肉变红即可。
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  Wood Ear and Pork Chop

  Wood ear and pork chop is a Chinese dish made with pork ribs, wood ear mushrooms, and eggs. The pork ribs are first blanched and then stir-fried, followed by the addition of wood ear mushrooms and eggs, and seasoned before serving.
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  Red-Braised Pork with Jujube

  A savory dish of pork belly slow-cooked with red dates, resulting in tender meat infused with a sweet and savory flavor.
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  渔家特色炒鸡

  渔家特色炒鸡以鸡肉为主料，配以土豆、青椒、洋葱等蔬菜，采用爆炒方式制作。鸡肉切块后与辅料一同翻炒，加入调味料炒制至入味。
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  Stone Pot Shrimp Soup with Sea Urchin and Tofu

  Stone Pot Shrimp Soup with Sea Urchin and Tofu is a soup made with shrimp, sea urchin, and tofu, cooked in a stone pot. It has a fresh and rich taste, blending the flavors of seafood and soy products.
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  Stir-fried Eggplant with Pen Fish

  Stir-fried eggplant with pen fish is a Chinese dish made mainly with thin eggplants and pen fish, stir-fried or stewed, with a fresh and slightly salty flavor.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  Green-Color Maoxuewang

  A Sichuan-style hot pot dish made with duck blood, beef tripe, and vegetables, simmered in a spicy and numbing broth.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.

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