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Tuna Kitchen 'Private Recipes'

特色菜 · ⭐ 4.0

Rear courtyard north of Huang San Guai, No. 81 North Wuyingshan Road.

Dishes

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  Bluefin Tuna Sashimi

  Fresh bigeye tuna sashimi, cleaned, skinned, deboned, and sliced thin, served without any seasoning to preserve its natural flavor.
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  Signature Surging Daqin Island Live Sea Cucumber

  This dish features fresh live sea cucumber from Daqin Island as the main ingredient. The sea cucumber is processed on-site, with its innards removed, and quickly blanched to retain a crisp and tender texture. It is then sliced thinly and placed in a preheated stone pot. A rich broth, simmered for hours with old hen, pork bones, and Jinhua ham, is poured over it. The moment the hot broth meets the scorching stone pot, it boils vigorously, causing the sea cucumber slices to surge like waves, hence the name 'Surging'. The resulting dish offers a crunchy, springy texture for the sea cucumber and a golden, deeply flavorful broth. Key ingredients include live sea cucumber, old hen, pork bones, and Jinhua ham.
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  Sea Cucumber

  Sea cucumber is a marine organism commonly used in Chinese cuisine. Main ingredients are dried or fresh sea cucumbers, which after soaking, can be stewed or braised with chicken, ham, abalone, and other ingredients.
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  Stir-Fried Noodles with Seasoning

  Stir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Jiaodong Wild Seven-Tael Abalone

  This dish features wild abalone weighing approximately seven taels, sourced from the coastal waters of the Jiaodong Peninsula in Shandong. The abalone is initially cleaned and then prepared using traditional Lu cuisine techniques, often braised or steamed in a rich broth for an extended period to achieve tenderness and full flavor absorption. The finished dish is characterized by its thick, springy texture and the natural, savory taste of the premium ingredient.
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  Mustard Salad Steak

  A tender steak served with a mustard-based salad dressing, offering a fresh and zesty flavor profile.
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  Mustard Beef Steak

  Tender beef steak marinated in mustard sauce and pan-seared, served with a spicy mustard flavor.
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  Bluefin Tuna Sashimi Platter

  A platter of premium bluefin tuna sashimi, sliced fresh and arranged elegantly with seasonal vegetables and a light dipping sauce to enhance the natural umami flavor.
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  Tuna Sashimi

  Tuna sashimi primarily uses fresh tuna, sliced thinly and eaten raw without cooking. Typically served with soy sauce, wasabi, or lemon juice.
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  Stewed Ecological Softshell Turtle

  Yellow-braised ecological turtle is made with fresh turtle as the main ingredient, combined with various spices and seasonings, carefully cooked to make the turtle meat tender, the soup rich and flavorful, and the color golden yellow.

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