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Zhi Yu Wan Deep Sea Fish Restaurant

东北菜 · ⭐ 4.1

No. 8 Wulihe Street

Dishes

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  Traditional Fried Shrimp Strips

  Fresh large shrimp are peeled (leaving the tail), marinated with wine and salt, then lightly coated in starch and deep-fried until golden and crispy, resulting in a tender and flavorful dish.
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  Healthy Steamed Seasonal Vegetables

  Fresh seasonal vegetables steamed to retain nutrients and natural flavor, offering a light and healthy dish.
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  Stewed Pork Ribs with Potatoes and String Beans

  A hearty stew featuring pork ribs, potatoes, and string beans simmered until tender in a savory broth.
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  Stewed Deep-Sea Fish

  Fresh deep-sea fish stewed with ginger, scallions, soy sauce, and cooking wine until tender and flavorful.
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  Bok Choy and Egg Stir-fried with Clams

  Fresh bok choy stir-fried with eggs and clams, a light and savory dish.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Hainan Brine-Soaked Shrimp

  Hainan Brine-Soaked Shrimp is a traditional dish featuring fresh sea shrimp as the main ingredient. The primary method involves cleaning live shrimp and soaking them in a special brine made from various spices, salt, and wine. The 'brine-soaking' process quickly infuses the shrimp with flavor while maintaining a tender, springy texture. The finished dish has firm shrimp meat with a complex aroma from the brine.
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  Hainan Longevity Fish

  Hainan Longevity Fish is a traditional dish featuring fresh sea fish as the main ingredient. Typically using tender-fleshed fish like grouper or red snapper, the fish is cleaned and scored on the surface for better flavor absorption. It is steamed with ginger slices and spring onion segments to preserve its original freshness and delicate taste. After steaming, a light special sauce (usually made from light soy sauce, fish sauce, and a bit of sugar) is poured over, and fresh coriander or chopped spring onions are sprinkled as garnish. The dish presents white, tender fish meat with a clear and refreshing broth, reflecting Hainan cuisine's emphasis on the natural flavor of ingredients and its preference for light, fresh tastes.
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  Hainan Grouper

  Hainan grouper is a dish featuring fresh grouper, typically sourced locally in Hainan. After cleaning and removing internal organs, it's seasoned simply with salt and ginger, then steamed or braised to preserve its tender texture, enhanced with scallions and garlic.
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  Hainan Prawn Paste Chips

  Hainan Prawn Paste Chips are a traditional snack primarily made from fresh shrimp meat. The main method involves mincing the shrimp into a paste, mixing it with tapioca starch, a small amount of salt and sugar to form a smooth shrimp paste. This paste is evenly spread onto special molds or flat trays and steamed at high temperature to set. It is then sliced thinly. Finally, the slices are dried at low temperature or sun-dried to dehydrate, before being quickly deep-fried in hot oil until they puff up and become crispy. The finished product has a light pink or yellowish color, a light and crispy texture, and a distinct shrimp flavor.
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  Hot Pot Longevity Fish

  Hot Pot Longevity Fish is a hot pot dish featuring fresh Longevity Fish (also known as redfish or orange roughy) as the main ingredient. The primary method involves slicing the cleaned fish into thin pieces or chunks, then quickly blanching them in a boiling clear broth or special soup base until cooked. It is typically paired with basic seasonings like scallion, ginger, and garlic to remove any fishy taste, and served with a dipping sauce made from soy sauce, sesame oil, and cilantro. The fish has a tender texture, and the broth is usually light to highlight the natural freshness of the fish.
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  Sliced Wagyu Beef Hot Pot

  A dish featuring premium wagyu beef slices cooked quickly in hot broth, known for its tender texture and rich flavor.
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  Bok Choy and Tofu Skin Stew

  A comforting stew made with bok choy and tofu skin, simmered slowly to create a savory, nourishing dish.
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  Braised Lamb with Skin

  A Chinese dish made by slow-cooking lamb with skin in a savory sauce of soy sauce, sugar, and wine until tender.
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  Beef Sauce Tofu

  Sauce meat tofu is a dish made with soft tofu and stir-fried meat sauce. Main ingredients include soft tofu, minced pork or beef, doubanjiang (spicy bean paste), scallions, ginger, and garlic. First, tofu is cut into pieces and blanched to remove odor, then sautéed with oil, scallions, ginger, garlic, and minced meat. Add doubanjiang, cook until fragrant, add water and boil, then simmer tofu until flavorful.
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  Shrimp and Pork Dumplings with Water Chestnuts

  Shrimp and pork dumplings filled with water chestnuts, steamed or boiled to perfection for a delicate, savory taste.
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  Pan-Fried Bigeye Fish

  Pan-Fried Bigeye Fish is a dish made primarily with fresh bigeye fish. Main ingredients include a whole bigeye fish, ginger, scallions, salt, and cooking oil. The fish is cleaned, scored on the surface, and marinated briefly with salt and ginger slices. It is then pan-fried over medium-low heat until both sides turn golden and crispy, with scallions added for aroma. The dish features a crispy exterior and tender, juicy flesh.

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