Putien (Yiti Harbour Branch)
地方菜 · ⭐ 4.4
Unit 269, Level 2, Yitian Harbour, No. 18 Jiuxianqiao Road
Dishes
Nine-Turned IntestinesNine-turn intestine is a dish made primarily from pig intestines, processed through multiple cooking and seasoning steps. After thorough cleaning and blanching to remove odor, it's slowly stewed with soy sauce, sugar, vinegar, and cooking wine. Finally, aromatics like scallions, ginger, garlic, and chili are stir-fried to enhance the flavor.
100-Second Yellow CroakerBai Miao Huanghua Fish is a dish made primarily with fresh yellow croaker. The fish is carefully prepared and seasoned with simple ingredients, then quickly steamed at high temperature to preserve the tender texture and natural flavor of the fish meat, presenting a fresh seafood taste.
Fujian-style Oyster OmeletteFujian-style oyster omelet is a traditional Min cuisine dish made primarily with fresh oysters, combined with eggs and starch. To prepare it, first wash and dry the oysters, then mix them with seasonings before adding eggs and starch to form a batter. Heat a flat pan and pour in the oyster mixture, frying until golden brown on both sides.
Fujian Red Mushroom Seafood NoodlesFujian red mushroom seafood noodle soup is made with fresh red mushrooms, shrimp, squid, clams, and other seafood, combined with noodles. The red mushrooms are soaked beforehand and then stewed together with the seafood to create a rich, flavorful sauce, which is poured over cooked noodles. The cooking process emphasizes precise heat control to ensure the sauce is well-infused, the seafood remains fresh and delicious, and the noodles are smooth and tender.
Taro Paste Crispy DuckTaro Paste Crispy Duck is an innovative dish featuring fresh duck meat marinated with taro paste and various spices, then deep-fried until golden and crispy. The sweet aroma of the taro paste blends harmoniously with the savory duck meat, resulting in a crispy exterior and tender, juicy interior.
Taro-Flavored DuckYu Xiang Ya features duck meat and taro as its main ingredients. The duck is cut into pieces and stewed together with taro, making the duck meat tender and the taro soft and flavorful, fully absorbing the aroma of the duck.
Putian Braised NoodlesPutian braised noodles are made with noodles, lean meat, dried shrimp, mushrooms, dried scallops, oysters, clams, chives, and葱, garlic, soy sauce, monosodium glutamate, pepper, peanut oil, and pork bone broth. The noodles are blanched in hot soup, then mixed with lean meat and fresh shrimp, seasoned with soy sauce, and topped with chopped chives and garlic to create a steaming hot bowl of braised noodles.
Putian Dumpling SoupPutian Flat Dumpling Soup (per serving) is a soup made by cooking flat dumplings, primarily filled with pork mince, a small amount of starch, and seasonings, in clear broth. The dumpling wrappers are thin and the filling tender, while the broth is typically prepared by simmering pork or chicken bones and enhanced with aromatics such as green onions and ginger. It is commonly served with garnishes like cilantro and minced garlic.
Putian Lychee MeatPutian Lychee Pork is a traditional Fujian dish made primarily with pork. The pork is cut into pieces resembling lychee fruits, then marinated and deep-fried until golden and crispy. Its distinctive feature is the crunchy exterior and tender, juicy interior, with a bright red color that resembles the fruit.
Shrimp苗 with Headwater Purple SeaweedA refreshing dish made from fresh shrimp larvae and premium first-harvest purple laver, gently blanched and mixed with seasonings to preserve the seafood's freshness and the laver's crisp tenderness.
Crispy Stir-Fried TaroCrispy stir-fried taro is a dish featuring taro as the main ingredient. Taro is cut into pieces, pan-fried until crispy on the outside, then seasoned and stir-fried evenly. A small amount of葱姜蒜 is typically added during cooking to enhance aroma, resulting in a texture that is crispy on the outside and tender inside.