Lashangyin Seafood Jianghu (Qijiang Store)
鱼鲜 · ⭐ 3.4
No. 1516, Qianshan Peninsula International, Binhe Avenue
Dishes
Xiang's Blood CurdA Sichuan dish made with duck blood and various ingredients, simmered in a spicy and numbing broth, known for its tender texture and bold flavors.
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
Freshwater CrabDazhagai is a traditional famous dish made primarily from fresh crabs.选用肥壮的螃蟹，清蒸或煮制而成，保留了蟹肉的原汁原味，蟹黄丰富，肉质鲜嫩。
Signature CrispyA crispy snack made from fried dough, golden and crunchy on the outside, soft inside, often served with dipping sauce.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Blanched LettuceA Chinese cold dish made by briefly boiling fresh lettuce and dressing it with a light sauce, offering a crisp and refreshing taste.
Garlic CrawfishGarlic shrimp is made with freshwater crayfish as the main ingredient, stir-fried with garlic, spices, and seasonings. First, clean the crayfish thoroughly, then marinate them with garlic, ginger slices, chili peppers, and other seasonings. Finally, quickly stir-fry over high heat to maintain the fresh and tender texture of the shrimp meat.
ShrimpA dish made with fresh shrimp, stir-fried quickly with garlic, ginger, and scallions for a delicate and savory flavor.
Duck CountyA traditional Chinese dish made with duck meat slow-cooked with spices and seasonings, resulting in tender, flavorful meat.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.