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Ming Ji Seafood · Chaoshan Night Market · Clay Pot Rice Soup (Sanlin Store)

鱼鲜 · ⭐ 4.2

Room 202, 2nd Floor, No. 107 Sancai Road, Pudong New Area

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Yellow Croaker Seafood Noodles

  A savory dish featuring fresh yellow croaker and assorted seafood in a rich broth, served over chewy noodles.
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  Fried Stinky Tofu

  A Chinese snack made by frying fermented tofu until crispy outside and soft inside, often served with spicy sauce or garlic paste.
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  Signature Beef Tendon and Beef Shank Hot Pot

  Signature Beef Tendon and Beef Shank Hot Pot is a hot pot dish made with beef tendon and beef shank, usually cooked with vegetables and tofu in a broth.
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  Marinated Salmon

  Laozhi Salmon is a cold dish made with fresh salmon slices mixed with vegetables like cucumber and carrot, dressed in a sauce typically containing soy sauce, vinegar, sugar, garlic, and chili. After chilling for a while, it's ready to eat.
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  Spicy Sauce Steamed Clams

  A cold dish featuring fresh large clams tossed in a savory spicy sauce made from soy sauce, vinegar, sugar, garlic, and chili.
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  Special Seafood Congee

  Specialty seafood rice porridge is based on rice, enriched with fresh seafood such as shrimp, crab, and shellfish. After slow simmering, the rice becomes soft and tender, while the rich flavors of the seafood blend into the broth, creating a thick and flavorful consistency.
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  Steamed Fresh Fish with Soy Sauce

  A Cantonese dish featuring fresh fish steamed in water and served with soy sauce, ginger, and scallions, highlighting the natural flavor of the fish.
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  Asparagus Stir-Fried with Mushrooms

  A light and fresh dish made by quickly stir-frying fresh asparagus and mushrooms, resulting in a tender and nutritious meal.
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  Preserved Turnip and Shrimp Congee

  A savory rice porridge made with fresh shrimp and preserved radish, offering a rich blend of umami and subtle sweetness.
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  Scallion Oil-Baked Shark Fin Head

  A dish featuring fresh shark fin head, seasoned with scallions and ginger, then slowly baked in scallion oil for a rich, savory flavor.
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  Oyster Omelette

  Oyster omelet is made with fresh oysters, eggs, sweet potato starch, and vegetables like green onions and garlic chives. Mix oysters with seasoned egg liquid, add sweet potato starch, then fry until golden brown on both sides for a crispy outside and tender inside.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
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  Fresh Shrimp and Crab Rice Porridge

  A savory rice porridge made with fresh shrimp and crab, simmered slowly to create a rich, creamy texture and deep seafood flavor.
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  Opium Fish Head

  Braised fish head made with fresh carp or bighead carp heads, seasoned with ginger, scallions, garlic, and broth, slowly simmered over low heat. No opium is used—this name refers to its rich aroma and taste resembling opium.

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