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Pujiang Namehui·Fujian Cuisine (CBD Waterfront Branch)

地方菜 · ⭐ 4.9

No. 2 Courtyard, Guandong Street South Branch

Dishes

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  Xiamen Sea Slug Jelly

  Xiamen土笋冻 is a cold dish made primarily from sea worms (scientific name: sandworms). After cleaning the sea worms, they are boiled with water to extract their gelatinous substance, which solidifies into a jelly-like texture when cooled. It is served in pieces and typically accompanied by soy sauce, vinegar, and minced garlic as condiments.
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  Xiamen Ginger Duck

  Xiamen Ginger Duck is made from Red-faced Muscovy duck, stir-fried with sesame oil until fragrant, then simmered with old ginger (ginger mother) and rice wine. It is believed to soothe the liver, moisten the lungs, nourish the stomach, strengthen the spleen, relax muscles and blood vessels, and dispel cold while resolving phlegm.
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  Traditional Oyster Omelette

  Old-fashioned oyster omelet made with fresh oysters, eggs, sweet potato starch, and green onions, pan-fried until golden and crispy outside, tender and juicy inside.
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  Yong'an Yellow Pepper Steamed Fujian Yellow Croaker

  Yongan yellow pepper steamed Fujian large yellow croaker features fresh fish from Fujian, paired with Yong'an yellow peppers, steamed together without excessive seasoning to preserve the natural flavor.
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  Quanzhou Beef Offal Pot

  Quanzhou Beef Offal Pot is a Fujian specialty dish made with beef and offal (such as beef stomach and tongue), cooked with seasonings. It has a fresh taste and rich broth.
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  Quanzhou Noodle Soup

  Quanzhou noodle soup is made with fine noodles and broth from pork or chicken bones, combined with seafood, meat, and vegetables. Soak the noodles, then boil them in broth and add ingredients like shrimp, meatballs, oysters, mushrooms, and green onions. Finish with a thickening agent for a rich consistency.
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  Fujian Buddha's Field

  Fujian Buddha's Hand is a traditional Min cuisine dish featuring abalone, sea cucumber, shark fin, fish maw, scallop, pig trotters, chicken, duck, and ham. Layered in a clay pot with broth and seasonings, it's sealed and steamed slowly for hours to blend flavors.
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  Lotus-Leaf Steamed Crab with Sticky Rice

  Lotus leaf steamed crab with glutinous rice features fresh crabs filled with seasoned glutinous rice, wrapped in lotus leaves and steamed until tender.
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  Minnan Spicy Braised Intestines

  Minnan spicy braised intestine is a dish made primarily from pork intestines, cleaned and slowly cooked in a special spicy braising sauce. The sauce typically includes star anise, cassia bark, bay leaves, and chili, allowing the intestines to absorb rich flavors. The finished product has a bright red color and a soft, elastic texture.
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  Ludao Seafood Satay Hot Pot

  Ludao seafood satay hot pot features fresh seafood like shrimp, shellfish, and squid, combined with tofu and vegetables, seasoned with satay sauce and simmered to perfection.
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  Black Truffle Meat Sauce Lyi Pu Taro Pastry

  Lipu crispy taro is fried until golden and crunchy outside, soft inside, served with black truffle sauce. The sauce is made by simmering beef broth, black truffle paste, and seasonings, then drizzled over the taro to absorb rich aroma.

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