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Winds of the East · Fujian Seafood Delicacies (Jinjiang Sanqu Branch)

鱼鲜 · ⭐ 3.9

Nos. 25–29, Huitang Road (opposite the Highway Bureau)

Dishes

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  Five-color Stir-fried Chinese Yam

  Five-color stir-fried Chinese yam features yam combined with colorful ingredients like bell peppers, carrots, wood ear mushrooms, and green peas, quickly stir-fried for a crisp texture and vibrant appearance.
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  Pickled Radish Strips

  Spicy radish strips are a cold dish made primarily from white radish. The radish is sliced into thin strips, salted, drained of water, then mixed with vinegar, sugar, garlic, and chili for a crisp, refreshing taste.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Pan-fried Bun

  Pan-fried baozi is a Chinese pastry made with a flour-based dough wrapper filled with pork and cabbage, among other ingredients. After being rolled out, it is pan-fried in a flat-bottomed skillet until the bottom turns golden and crispy. To prepare, first season the filling, then wrap it in the dough and seal the edges by pinching. Add a small amount of oil to the pan, cook over low heat until the bottom is fragrant and browned, then add water and steam until the baozi is fully cooked.
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  Taro Cake

  Taro Cake is a steamed snack made from taro paste and glutinous rice flour, often filled with pork, dried shrimp, or radish. It has a soft, chewy texture and savory flavor.
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  Herbal Root Water Duck Soup

  Herbal root water duck soup is made by slow-cooking water duck with various medicinal herbs and root vegetables. Main ingredients include water duck, codonopsis, astragalus, and goji berries, offering nourishing benefits with a clear broth and naturally sweet, savory flavor.
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  Oyster Omelette

  A popular Cantonese dish made with fresh oysters, starch, and eggs, pan-fried until crispy on the outside and tender within.
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  Candied Lychee

  A sweet and sour dish made with lychee fruit, often served as a cold appetizer or specialty dish in Cantonese cuisine.
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  Fish Head and Tofu Stew

  A traditional Chinese dish made with fresh fish head and soft tofu, simmered slowly with ginger, scallions, and seasonings for a rich, savory flavor.

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