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Liu Bao Lobster (Zhouzhuang Branch)

小吃快餐 · ⭐ 3.6

No. 364 Guanghui Road

Dishes

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  Thirteen-Spice Seasoning

  Shi San Xiang is a dish seasoned with multiple spices, using chicken, pork, or beef as main ingredients, along with葱,姜,蒜, and chili. Meat is marinated with Shi San Xiang powder and other seasonings, then stir-fried or braised to absorb flavor and aroma.
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  Camon Beer Dish

  A dish featuring vegetables and spices marinated and slow-cooked in Camon beer, offering a savory, slightly bitter finish.
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  Large Shrimp

  Shrimp is a dish primarily made with fresh shrimp, typically prepared by removing the shells and intestinal tract, then pan-frying, stir-frying, or steaming. Seasonings such as scallions, ginger, garlic, cooking wine, and soy sauce can be added according to taste to maintain the tender texture of the shrimp meat.
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  Kimchi Lobster

  Kimchi lobster features fresh lobster simmered in spicy fermented kimchi, delivering a tangy and savory flavor with a hint of heat.
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  Clear Water Lobster

  Freshwater lobster is boiled in clear water after removing the internal organs, preserving its natural flavor. Minimal seasoning is used, with ginger and scallions enhancing the dish's freshness and tenderness.
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  Spicy Stir-Fried Lobster

  Spicy stir-fried lobster with fresh lobster, chili, and Sichuan pepper, delivering a bold, numbing heat and rich flavor.
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  Special Clam Dish

  Fresh clams stir-fried with garlic, chili, and green onions for a savory and aromatic dish.
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  Spicy Preserved Snail

  Fresh snails stir-fried with secret spices and chili, delivering a rich, spicy flavor.
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  Premium Lobster

  Fresh lobster stir-fried with special spices, garlic, and chili for a rich, aromatic flavor.
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  Garlic Butter Lobster

  Garlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.
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  Lobster with Rice Cake

  Lobster and rice cake are cooked together, resulting in a rich, savory dish where the lobster's tenderness complements the soft, absorbent rice cake.

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