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舟记·河豚特色鱼煲

Hot pot · ⭐ 4.8

Dachan Community Park, Shekou Rule of Law Culture Square, Shekou Subdistrict

Dishes

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  Zhongshan Crispy Carp

  A signature Cantonese dish from Zhongshan, featuring tender carp fillets marinated and deep-fried to a crispy texture, served with a savory sauce or steamed.
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  Bright Milk Pigeon

  A Cantonese classic dish featuring tender young pigeon marinated and steamed to perfection, resulting in a delicate, juicy texture with a subtle aroma.
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  Taishan Yellow Sand Clam

  Fresh yellow sand clams from Taishan are cleaned and quickly cooked by boiling or steaming, preserving their natural flavor. The meat is tender and crisp with a naturally sweet taste, highlighting the seafood essence.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Crispy Beef Tripe

  Large crispy beef tripe is a dish made from fresh beef tripe, carefully processed and stir-fried with a specially prepared seasoning. The tripe is sliced thickly, offering a tender and elastic texture while preserving its original flavor during cooking.
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  Blotched fish

  Bamboo fish is a dish primarily made with fresh bamboo fish, usually sliced or whole, prepared by steaming, braising, or stewing, and seasoned with ginger threads and green onion segments to maintain the tender texture of the fish.
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  Fugu Special Fish Stew

  Mainly made with fugu fish, combined with tofu and vegetables, stewed slowly to preserve the fresh taste of fugu and create a rich, flavorful broth.
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  Pufferfish Soup

  A delicate soup made from pufferfish, simmered with ginger and scallions for a fresh and savory flavor.
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  Clay Pot Steamed Chicken Rice

  Clay pot steamed chicken rice features a whole chicken seasoned with ginger, scallions, and garlic, slow-cooked in a clay pot. The chicken is tender and juicy with rich aroma, served over fragrant white rice.
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  Rice-field Fish

  Rice-field fish is a delicacy made from wild fish found in rice paddies, typically steamed or stewed to preserve its natural freshness and flavor.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Luoding Fish Tofu and Melon Soup

  Luoding fish tofu and winter melon soup is made with fish tofu, winter melon, lean meat, and ginger, simmered slowly. The broth is clear and fresh, with tender fish tofu and sweet winter melon, offering nourishing and health benefits.
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  Crispy Juicy Roast Chicken

  Crispy Juicy Roast Chicken features tender chicken marinated in spices, deep-fried to a golden crust, then slow-cooked in savory sauce for maximum juiciness.
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  Crispy Chicken

  Crispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
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  Litchi Wood Roast Goose

  A classic Cantonese roast dish featuring goose marinated in secret sauce and roasted over litchi wood for a fragrant, crispy skin and tender meat.
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  Malagao

  Malagao is a pastry made primarily from flour, sugar, and eggs, characterized by the addition of agar or baking powder to achieve a soft and delicate texture. During preparation, the ingredients are mixed and stirred evenly, then steamed to form a sweet, golden-yellow delicacy.
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  Delicate Pufferfish

  Fresh pufferfish delicately prepared by steaming or stewing to preserve its tender texture, seasoned with ginger and scallions for a subtle umami flavor.
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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