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Xiong Ama Jiangjin Banquet

川菜 · ⭐

Dingshan Subdistrict, Bandao Mingzhu

Dishes

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  Low-temperature Oil Braised Six-head Abalone

  Low-temperature oil braised six-head abalone is a dish made with six abalones cooked in low-temperature oil. The abalone has tender flesh and rich texture, paired with a special braising sauce for a rich flavor.
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  Chef's Dry-Braised Large Yellow Croaker

  Chef's dry-braised large yellow croaker is a Chinese dish made with large yellow croaker, seasoned with scallions, garlic, soy sauce, and sugar using the dry-braising technique. The fish meat is tender and the sauce is rich in flavor.
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  Orleans Grilled Wings Platter

  Orleans grilled wings platter mainly consists of chicken wings marinated with Orleans seasoning, then grilled. Served with vegetables or fries as side dishes.
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  Pepper Egg Chicken

  A Chinese home-style dish combining tender chicken, fresh egg, and spicy green peppers for a savory and satisfying flavor.
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  Tomato Stewed Beef Brisket

  Beef brisket stewed with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves simmering the beef brisket until tender, then adding tomato chunks to slowly stew, allowing the sweet and sour juice of the tomatoes to fully penetrate the beef. Finally, it is seasoned and reduced to thicken the sauce.
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  Secret Sauce Shrimp

  Fresh shrimp marinated in a special sauce made from soy sauce, vinegar, sugar, garlic, and chili, resulting in a savory and refreshing dish.
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  Crispy Intestine with Fresh Shrimp and Red Rice

  A Cantonese dish featuring fresh shrimp and crispy intestines steamed with red rice, offering a delicate balance of textures and flavors.
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  Garlic Steamed QQ Shrimp

  Fresh shrimp stir-fried with garlic and steamed to perfection, offering a tender, chewy texture and rich garlic flavor.
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  Crab Roe Tofu Pot

  Crab roe tofu stew is made with soft tofu and crab roe or crab fat, simmered in broth or water. Tofu cubes are cooked with crab roe over low heat to absorb its rich flavor. A slice of ginger may be added to remove fishy smell, and some recipes use a little starch to thicken the sauce.

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