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Laomu Seafood Restaurant

鱼鲜 · ⭐ 3.8

240 meters south of the northwest gate, Jibang Technology Financial Plaza

Dishes

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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  Wood Ear Shrimp Stir-Fry

  A stir-fried dish featuring fresh shrimp, eggs, wood ear mushrooms, and carrots, known for its savory and delicate flavor.
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  Salted Pepper Shrimp

  A Chinese dish featuring fresh shrimp seasoned with salt and pepper, fried until crispy and served with a savory, slightly spicy flavor.
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  油炸河虾

  油炸河虾是一道以新鲜河虾为主要食材的菜肴，河虾清洗干净后沥干水分，加入适量盐、料酒和淀粉拌匀腌制片刻，随后放入热油中炸至外壳酥脆、颜色变红即可出锅。
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  Pineapple Shrimp Balls

  Pineapple shrimp balls is a dish featuring fresh shrimp and fresh pineapple. Shrimp is marinated and stir-fried until cooked, then pineapple chunks are stir-fried together with the shrimp and seasoned appropriately, resulting in tender shrimp and sweet pineapple with a rich flavor.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  锅塌三鲜

  锅塌三鲜是一道以鸡蛋、虾仁、猪肉和香菇为主要食材的中式菜肴。将食材切片后裹上蛋液，放入油锅中煎至两面金黄，再加入高汤焖煮片刻，使味道融合。成品外酥里嫩，口感丰富。
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  Braised Cod Dumplings

  Braised fish dumplings are made primarily with fresh mackerel, combined with auxiliary ingredients such as pork or shrimp, chopped into a filling and mixed evenly with seasonings like scallions, ginger, salt, and soy sauce. The filling is wrapped in dough wrappers, pinched into half-moon-shaped dumplings, and steamed until cooked through.

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