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Bai Chuan Seafood Private Kitchen

特色菜 · ⭐ 4.4

China Railway Building, Zhangmiao Subdistrict

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Five-Spice Braised Beef Shank

  Five-spice braised beef shank is made with beef shank, blanched and simmered with star anise, cinnamon, bay leaves, Sichuan peppercorns, and cloves. It has a glossy red color, firm texture, and rich flavor.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Cumin Crispy Bullfrog

  Cumin Crispy Bullfrog is a Chinese dish made with bullfrog, featuring a crispy exterior and tender interior. The bullfrog is marinated, coated with starch, and fried until golden, then seasoned with cumin and chili powder.
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  Beef Stir-Fried with Green Pepper

  A classic Chinese dish featuring tender beef slices stir-fried with green peppers and onions, seasoned to perfection.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Okra with Clams

  A seafood dish featuring fresh clams and tender okra, stir-fried with garlic and ginger for a savory, light flavor.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Fish Maw Soup

  Fish maw soup is primarily made with fish maw, combined with chicken, lean meat, or ham, and slowly simmered. Fish maw is dried fish swim bladder, soft and rich in collagen. Soak the maw first, then cook with ingredients for several hours until the broth thickens and the ingredients are tender.

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