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Ye Xian Fish Sashimi • Shunde Fish Sashimi Expert (Xinshijie Qinghui Garden Store)

粤菜 · ⭐ 4.0

No. 16, Lane 4, Huagai Li, Daliang Subdistrict

Dishes

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  Subtropical Sea Bass Sashimi

  Fresh subtropical sea bass is filleted, sliced thinly, and served raw with ginger threads, scallions, and lemon juice for a crisp, refreshing taste highlighting the fish's natural flavor.
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  Hong Kong Premium Wuchang Fish Sashimi

  A Cantonese cold dish made from fresh carp, sliced thin and served chilled with ginger, scallions, and a light soy dressing for a refreshing, tender bite.
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  Sea Bass Sashimi

  A dish made from fresh sea bass, sliced and served raw with ginger, scallions, and a soy-vinegar dressing, offering a delicate and refreshing taste.
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  Lan菜 Meat Minced Steamed Chencun Rice Noodles

  Steamed rice noodles topped with minced pork and preserved vegetable paste, a classic Cantonese dish.
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  French Girardot Oysters

  French Girardot oysters are made from oysters sourced from the French Girardot region, using fresh oysters as the main ingredient. They are typically eaten raw or paired with调味品 such as lemon juice or white wine vinegar.
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  Romantic French Oysters

  Fresh French oysters served raw with lemon juice and a touch of cream, highlighting their natural sweetness and delicate texture.
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  Refined Seasonings

  Refined seasonings typically refer to flavor-enhancing ingredients such as scallions, ginger, garlic, and spices like Sichuan pepper or star anise, often used in cooking to elevate aroma and depth of dishes.
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  Luoshi Sheng

  A cold dish made from fresh Luoshi shrimp, peeled and sliced, then mixed with seasonings like scallions, ginger, garlic, and cilantro for a fresh, tender taste.
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  King Prawn: Freshwater Giant Prawn Sashimi

  Fresh giant freshwater prawns selected, cleaned and chilled, then sliced and served raw. Delicate, tender, and crisp texture with a naturally sweet flavor.
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  Golden Roast Goose

  Golden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.
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  Golden Seabream Sashimi

  Fresh golden seabream is thinly sliced and served raw with ginger, scallions, and mustard for a delicate, savory taste.
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  Shunwei Mixed Fish Skin

  Shunwei mixed fish skin is made from fresh fish skin blanched and sliced, then mixed with scallions, cilantro, garlic, and seasoned with soy sauce, vinegar, sesame oil, and chili oil. Crisp texture with a savory-spicy flavor and rich aroma.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Crispy Pepper Salt Fish Bones

  Crispy pepper salt fish bones are made from fresh fish bones, marinated, coated with batter, and deep-fried until golden and crunchy. The exterior is crispy, the interior tender, with a savory, slightly spicy flavor and distinct pepper-salt aroma.
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  Fish Skin

  Fish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
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  Fish Soup

  A savory soup made from fresh fish, egg white, ginger, and scallions, known for its smooth texture and rich flavor.
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  Fish Bone

  Fish bones are cleaned, then blanched or pan-fried and cooked with seasonings like soy sauce and cooking wine, often with ginger, scallions, and garlic.

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