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Taoranju · Wushan Grilled Fish · Jinlu Home-style Dishes (Ninghe Branch)

川菜 · ⭐ 3.7

Inside the intersection opposite Jiqing Changxiang, Trade Development Zone

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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  Seafood Platter

  Seafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
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  Sea Catfish Stewed with Radish

  A savory dish of sea catfish and radish simmered together until tender, with a light, flavorful broth.
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  Braised Tofu

  Stewed tofu is a traditional dish with tofu as the main ingredient. The preparation typically involves cutting the tofu into pieces, placing it in a pot with seasonings, adding an appropriate amount of water, and slowly simmering until the tofu absorbs the flavors and the broth becomes rich.
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  熬鱼

  熬鱼是一道以鱼类为主要食材，通过长时间慢火炖煮制成的菜肴。通常选用鲫鱼、鲤鱼或草鱼等淡水鱼，配以姜、葱、蒜等辅料，加入适量水或高汤，用小火慢慢熬制至鱼肉软烂、汤汁浓郁。
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  Sweet and Sour Fish Cubes

  A classic Chinese dish made with fried fish cubes glazed in a sweet and sour sauce.
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  Braised Bone with Sauce

  Stewed bones is a traditional dish made primarily with pork bones. The preparation involves first simmering the pork bones until tender, then adding a special sauce and slow-cooking them until the bones are fully infused with the rich aroma of the sauce.
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  Steamed Egg with Green Clams

  Steamed egg with green clams is a dish made primarily from green clams and eggs. Beat the eggs, mix with warm water, strain, pour into a container, add washed clams, then steam until cooked.
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  Delicious Fish and Lamb Stew

  Fish and mutton stew is a simmered dish primarily made with fresh fish and mutton. Typically, it uses crucian carp or sea bass combined with lamb leg meat or thin slices of mutton, along with ingredients like ginger slices and scallion segments. The dish allows the tender freshness of the fish to blend harmoniously with the rich aroma of the mutton, resulting in a deeply flavorful broth.

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