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Wu Xie Ju Nine Courses

鱼鲜 · ⭐ 4.8

No. 59 Maoming Nan Road, Jinjiang Hotel, Jinnan Building, Ground Floor, Lobby B, Unit 01

Dishes

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  Three Kinds of Raw Crab

  Three kinds of raw crab is a dish made with fresh crabs, which are directly consumed after being pickled. It mainly includes hairy crabs, spider crabs, and blue crabs, pickled with salt, alcohol, ginger, and other seasonings, featuring a fresh and tender texture with a unique flavor.
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  Chef's Special Sushi

  A refined Japanese dish featuring fresh sashimi, seasoned rice, and expertly crafted sushi rolls, often including premium fish like salmon, tuna, and eel.
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  Male Crab Roe Vinegar Rice

  Male crab roe vinegar rice is made with rice and male crab roe, seasoned with vinegar. The rice is mixed with male crab roe and a moderate amount of vinegar, then steamed. It has a fresh taste with a rich crab roe aroma and a sour flavor.
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  June Yellow Crab Paste

  A savory paste made from fresh June yellow crabs, steamed and mashed with seasonings for a rich, umami flavor.
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  Half Crab Steamed Bun

  A Chinese dim sum dish made by steaming a mixture of crab meat and pork in a fermented dough bun, offering a soft texture and rich crab flavor.
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  Wagyu Sirloin and Softshell Turtle Broth Pot

  A premium dish featuring Wagyu sirloin and softshell turtle simmered in rich broth, delivering a luxurious and savory experience.
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  Early Autumn Crab Vinegar Rice

  Early autumn crab vinegar rice is made with fresh crab, rice, and vinegar. The crab is steamed and mixed with rice, then seasoned with vinegar for a refreshing taste that highlights the freshness of the crab meat.
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  Pine Needle Crab Sashimi

  松叶蟹真丈 is a dish featuring hairy crab as the main ingredient. The crab meat is mixed with a seasoned sauce and served on or alongside the crab shell, often with additional garnishes. It's typically prepared by steaming or gentle heating to preserve the tender texture of the crab meat.
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  Walnut Omurice with Cheese Cream

  A creative fusion dish blending Japanese and Western flavors, featuring a delicate egg omelet with chopped walnuts and a rich cheese cream sauce.
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  Freshly Shelled Crab Roe Steamed Buns

  Freshly shelled crab roe steamed buns are made with fresh crab roe and pork, with a thin and elastic wrapper and a juicy, delicious filling, cooked by steaming.
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  Live Drunken Liuzhuyang

  Live Drunken Liuzhuyang is a dish made with fresh June yellow crabs, marinated with alcohol, ginger, and scallions. The crab meat is tender, with a strong aroma of alcohol and a unique taste.
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  Crab Roe Vinegar Rice

  A dish made with crab roe, vinegar, and rice, known for its rich, savory flavor and delicate seafood aroma.
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  Crab Meat Mapo Tofu

  A spicy and savory dish made with soft tofu, crab meat, and minced beef, seasoned with Sichuan peppercorns and fermented bean paste.
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  Crab Roe and Fish Maw

  A nourishing dish made with crab roe and fish maw, simmered to perfection for a rich, silky texture.
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  Crab Blood Mapo Tofu

  Crab Blood Mapo Tofu is a Sichuan dish made with soft tofu, crab blood, and broad bean paste. The tofu is cut into cubes and mixed with crab blood, then stir-fried with chili and Sichuan peppercorns, resulting in a fresh and spicy flavor with a strong numbing taste.
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  Caviar Sea Urchin Shanghai Crab

  Fresh caviar, sea urchin, and Shanghai crab meat are delicately combined using low-temperature cooking to preserve their natural flavors and textures.

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