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No. 9 Seafood (Aijian Yaju Branch)

鱼鲜 · ⭐ 3.8

Shop No. 1 (southernmost), Buildings No. 4, Aijianyaju Residential Community, Yunshu Road

Dishes

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  Cheese Baked Yam

  A dish made by baking yam with cheese until golden, resulting in a soft and creamy texture with rich cheesy flavor.
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  Kung Pao Tofu Shrimp

  A fusion dish combining tender tofu and shrimp, stir-fried with peanuts, dried chilies, and aromatics in a sweet-sour sauce typical of Sichuan cuisine.
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  Dried Chili Pollock

  A dish made with pollock fillets stir-fried with dried chili peppers, offering a spicy and savory flavor.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Aromatic Stinky Perch

  A traditional Suzhou dish made by fermenting fresh perch, then steamed or braised with ginger, garlic, and soy sauce. Known for its unique aroma and tender texture.
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  Smoked Copper Drum Fish

  A dish made by smoking fresh copper drum fish after marinating, resulting in tender meat with a rich smoky flavor.
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  Crispy Jellyfish Head

  A cold dish made with jellyfish head and vegetables, offering a refreshing and crisp texture.
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  Braised Pork Trotter with Lotus Root

  A Chinese dish featuring pork trotter and lotus root braised together until tender, absorbing rich flavors.
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  Scallion-braised Button Mushrooms

  Scallion-braised enoki is a dish featuring enoki mushrooms and scallions. Clean the enoki, blanch, and set aside. Cut scallions into segments. Heat oil in a pan, sauté scallions, add enoki, season with salt, soy sauce, and a touch of sugar, then simmer until flavorful.
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  Steamed Scallop with Garlic and Vermicelli

  Steamed scallops with garlic and vermicelli, a delicate dish combining the sweetness of seafood with aromatic garlic and tender noodles.

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