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Putien (Lizhi Tianjie Store)

地方菜 · ⭐ 4.6

Level 4, Unit 403-20, Shouchuang Longhu Lize Tianjie Shopping Center (Lize Road Branch)

Dishes

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  100-Second Yellow Croaker

  Bai Miao Huanghua Fish is a dish made primarily with fresh yellow croaker. The fish is carefully prepared and seasoned with simple ingredients, then quickly steamed at high temperature to preserve the tender texture and natural flavor of the fish meat, presenting a fresh seafood taste.
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  Fujian-style Oyster Omelette

  Fujian-style oyster omelet is a traditional Min cuisine dish made primarily with fresh oysters, combined with eggs and starch. To prepare it, first wash and dry the oysters, then mix them with seasonings before adding eggs and starch to form a batter. Heat a flat pan and pour in the oyster mixture, frying until golden brown on both sides.
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  Fujian Red Mushroom Seafood Noodles

  Fujian red mushroom seafood noodle soup is made with fresh red mushrooms, shrimp, squid, clams, and other seafood, combined with noodles. The red mushrooms are soaked beforehand and then stewed together with the seafood to create a rich, flavorful sauce, which is poured over cooked noodles. The cooking process emphasizes precise heat control to ensure the sauce is well-infused, the seafood remains fresh and delicious, and the noodles are smooth and tender.
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  经典南煎肝

  经典南煎肝是一道传统闽菜，以猪肝为主料，采用独特的'南煎'技法制作。猪肝切成厚片后，先经腌制去腥，再裹上薄淀粉，在热油中快速滑炒至表面微焦、内部嫩滑。成品色泽红亮油润，口感外酥里嫩、细腻无渣，味道咸鲜微甜，带有浓郁的酱香和蒜香，是考验火候与刀工的一道经典菜肴。
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  Taro-Flavored Duck

  Yu Xiang Ya features duck meat and taro as its main ingredients. The duck is cut into pieces and stewed together with taro, making the duck meat tender and the taro soft and flavorful, fully absorbing the aroma of the duck.
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  Putian Dumpling Soup

  Putian Flat Dumpling Soup (per serving) is a soup made by cooking flat dumplings, primarily filled with pork mince, a small amount of starch, and seasonings, in clear broth. The dumpling wrappers are thin and the filling tender, while the broth is typically prepared by simmering pork or chicken bones and enhanced with aromatics such as green onions and ginger. It is commonly served with garnishes like cilantro and minced garlic.
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  Putian Lychee Meat

  Putian Lychee Pork is a traditional Fujian dish made primarily with pork. The pork is cut into pieces resembling lychee fruits, then marinated and deep-fried until golden and crispy. Its distinctive feature is the crunchy exterior and tender, juicy interior, with a bright red color that resembles the fruit.
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  Mint Loquat Jelly

  Mint loquat jelly is a cold dessert made primarily from fresh loquats and mint leaves. The loquat flesh is mashed and mixed with sugar syrup, then combined with gelatin or agar to create a uniform mixture, which is poured into molds and chilled until set. Before serving, it is garnished with mint leaves for a refreshing and cool taste.
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  Shrimp Head Soup with Purple Laver

  Shrimp Head and Seaweed Soup is a dish made primarily with fresh shrimp heads and seaweed. After washing the shrimp heads, they are cooked together with rehydrated seaweed in a pot. Water is added, brought to a boil, and then seasoned. The soup is ready when the shrimp heads are fully cooked and the seaweed is softened. The preparation is simple and highlights the natural flavors of the ingredients.
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  Crispy Fried Taro Core

  Crispy Fried Taro Core is a traditional dish featuring taro as the main ingredient. The taro is sliced into fine cores, deep-fried until crispy on the outside and soft inside, then quickly stir-fried with appropriate seasonings to enhance its rich flavor. The dish has a golden color, a crispy texture, and an aromatic taro scent.
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  Golden Soup with Seasonal Vegetables

  Golden broth vegetable stir-fry is made primarily with fresh seasonal vegetables, cooked in a golden broth. Key ingredients include carrots, corn, broccoli, and mushrooms. The broth is typically prepared using chicken stock or clear soup stock, enhanced with a few slices of ginger and chopped scallions for aroma. After blanching the vegetables, they are simmered together with the broth to maintain their crisp and tender texture.

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