Wine & Fish (Yajule Binjiang International Branch)
鱼鲜 · ⭐ 3.8
No. 100-2 Tianpu Road
Dishes
Banquet PotA Chinese stew made with pork, tofu, cabbage, and vermicelli, cooked slowly in a clay pot. The broth is rich and flavorful, offering a hearty, home-style taste, typically served with rice.
Spicy Chicken from Mountain CityMountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
Spicy Fish SpecialA spicy fish dish made with fresh carp, vegetables, and a blend of Sichuan peppercorns and chili peppers, delivering a bold, numbing heat and rich flavor.
Pork Belly Stir-FryPork tenderloin is a dish made primarily from pork loin, sliced thin or into strips, marinated with rice wine, light soy sauce, and starch, then cooked by pan-frying, stir-frying, or deep-frying until tender and succulent. Often enhanced with葱姜蒜 for aroma.
Stir-fried ClamsStir-fried clams is a Chinese dish featuring fresh clams as the main ingredient, quickly stir-fried with garlic, ginger, chili, and seasonings like soy sauce, cooking wine, and a touch of sugar until the clams open.
Frog LegsFrogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
Beijing-style Lamb Hot PotA traditional Beijing dish featuring lamb and vegetables simmered in a copper pot, known for its rich broth and tender meat.