Putien (Qinhai Wanshanghui Store)
地方菜 · ⭐ 4.6
No. 66 Qinghe Zhong Street, Courtyard 1, Building 1, 6th Floor, Unit L650B
Dishes
Puning Bean Sauce Baked Live EelPuning Bean Sauce Baked Live Eel is a Cantonese dish made with fresh eel and baked with Puning bean sauce. The eel is marinated with the sauce and then baked or steamed, resulting in a tender texture and rich soy sauce flavor.
Yanpi Dumpling SoupA traditional Fujian dish made with thin rice paper wrappers filled with minced pork, boiled in a clear broth for a fresh and delicate flavor.
100-Second Yellow CroakerBai Miao Huanghua Fish is a dish made primarily with fresh yellow croaker. The fish is carefully prepared and seasoned with simple ingredients, then quickly steamed at high temperature to preserve the tender texture and natural flavor of the fish meat, presenting a fresh seafood taste.
Fujian土笋冻Fujian土笋冻 is a cold dish made primarily from sea worms (scientific name: sandworms). After cleaning and boiling the sea worms, their gelatin is extracted and cooled to form a jelly-like texture. Served in cubes with soy sauce, vinegar, and garlic as condiments.
Fujian Seafood Noodles in Brown SauceFujian seafood braised noodles feature handmade noodles with shrimp, squid, clams, and other seafood, simmered in a sauce of soy sauce, sugar, garlic, and ginger, then mixed or served with the sauce.
Fujian-style Oyster OmeletteFujian-style oyster omelet is a traditional Min cuisine dish made primarily with fresh oysters, combined with eggs and starch. To prepare it, first wash and dry the oysters, then mix them with seasonings before adding eggs and starch to form a batter. Heat a flat pan and pour in the oyster mixture, frying until golden brown on both sides.
Fujian Red Mushroom Seafood NoodlesFujian red mushroom seafood noodle soup is made with fresh red mushrooms, shrimp, squid, clams, and other seafood, combined with noodles. The red mushrooms are soaked beforehand and then stewed together with the seafood to create a rich, flavorful sauce, which is poured over cooked noodles. The cooking process emphasizes precise heat control to ensure the sauce is well-infused, the seafood remains fresh and delicious, and the noodles are smooth and tender.
Taro-Flavored DuckYu Xiang Ya features duck meat and taro as its main ingredients. The duck is cut into pieces and stewed together with taro, making the duck meat tender and the taro soft and flavorful, fully absorbing the aroma of the duck.
Putian Dumpling SoupPutian Flat Dumpling Soup (per serving) is a soup made by cooking flat dumplings, primarily filled with pork mince, a small amount of starch, and seasonings, in clear broth. The dumpling wrappers are thin and the filling tender, while the broth is typically prepared by simmering pork or chicken bones and enhanced with aromatics such as green onions and ginger. It is commonly served with garnishes like cilantro and minced garlic.
Putian Lychee MeatPutian Lychee Pork is a traditional Fujian dish made primarily with pork. The pork is cut into pieces resembling lychee fruits, then marinated and deep-fried until golden and crispy. Its distinctive feature is the crunchy exterior and tender, juicy interior, with a bright red color that resembles the fruit.
Mint Loquat JellyMint loquat jelly is a cold dessert made primarily from fresh loquats and mint leaves. The loquat flesh is mashed and mixed with sugar syrup, then combined with gelatin or agar to create a uniform mixture, which is poured into molds and chilled until set. Before serving, it is garnished with mint leaves for a refreshing and cool taste.
Shrimp Head Soup with Purple LaverShrimp Head and Seaweed Soup is a dish made primarily with fresh shrimp heads and seaweed. After washing the shrimp heads, they are cooked together with rehydrated seaweed in a pot. Water is added, brought to a boil, and then seasoned. The soup is ready when the shrimp heads are fully cooked and the seaweed is softened. The preparation is simple and highlights the natural flavors of the ingredients.