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Wushan Lake Banquet · Lake Mei Fisheries Town · Fusion Cuisine

特色菜 · ⭐ 4.7

No. 1, Tianqiao Nan Street, Xicheng District

Dishes

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  15-Year-aged Huangjiu Fermented Crabs

  Fresh crabs are marinated in 15-year-aged Huangjiu wine, with辅料 like ginger, scallions, and yellow wine, absorbing the rich aroma for a deep, flavorful taste.
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  Ancient-style Eight Treasures Boiled Vermicelli

  Ancient-style Eight Treasures Boiled Tofu Threads is a soup made from tofu threads and eight precious ingredients: ham, shrimp, chicken breast, mushrooms, bamboo shoots, sea cucumber, and fish maw. The fine tofu threads are blanched and simmered slowly in broth with the ingredients to blend flavors.
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  Braised Eel in Family Style

  Home-style Burned Dragon Eel is a dish featuring eel as the main ingredient. The eel is cleaned, cut into segments, and braised with scallions, ginger, garlic, soy sauce, sugar, and yellow wine. Cooking requires careful control of heat to ensure tender eel meat and rich broth.
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  Weishan Lake Four Seasons Lion's Head

  Weishan Lake Four Seasons Lion's Head is a dish made with pork, starch, eggs, and seasonings. It is formed into large meat balls by hand and then stewed or fried, resulting in a tender texture and rich flavor.
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  Weishan Lake Live Water Crabs

  Weishan Lake Live Water Crabs are high-quality crabs from Weishan Lake, known for their fresh meat and full crab roe. They are cooked by steaming to retain their original flavor.
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  Weihu Eight Treasure

  Weihu Eight Treasure is a dish made by combining various ingredients, including lotus seeds, red dates, longan, peanuts, glutinous rice, red beans, black beans, and goji berries. After washing, these ingredients are mixed with water and slowly stewed over low heat until soft and flavorful.
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  Weihu Spicy Chicken

  Weihu Spicy Chicken is a dish made with chicken as the main ingredient, seasoned with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, fried or stir-fried, then combined with chili, pepper, and other ingredients to absorb the spicy flavor.
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  Weihu Spicy Chicken

  Weihu Spicy Chicken is a Sichuan dish made with chicken and spices such as chili peppers and Sichuan peppercorns. The chicken is tender, with a spicy and numbing flavor.
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  Stir-fried Pork Belly with Handmade Rice Cake

  Stir-fried glutinous rice cake with braised pork belly is a Chinese dish that blends tradition and innovation. It features pork belly with balanced fat and lean, paired with handmade glutinous rice cakes, both simmered together in a rich braising sauce. The rice cakes absorb the savory meat juices, becoming soft and fragrant, while the pork remains tender and juicy—creating a harmonious and delightful combination.
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  Pearl Fish Balls

  Pearl fish balls are made from fresh fish meat mixed with starch and egg white, shaped into small balls and cooked. They are round, tender, and often served in broth or with vegetables.
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  Old-style Eel Strips

  Old-style fish strips made from fresh fish meat, deboned and cut into strips, marinated with salt and cooking wine, then coated with starch or flour and deep-fried until golden and crispy. Crispy outside, tender inside.
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  Spicy Carp

  Spicy carp is made from fresh carp, scored and marinated with wine and ginger to remove fishy odor. Sauté dried chili,花椒, ginger, and garlic in hot oil, add doubanjiang to create red oil, then pan-fry the carp until golden on both sides. Add water and simmer until flavorful, finally garnish with green onions and coriander.
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  Spicy and Aromatic Blood Duck Hot Pot

  Maoxuewang is a Sichuan dish featuring duck blood, beef tripe, bean sprouts, luncheon meat, and tofu skin, boiled in broth after blanching and stir-frying, then seasoned with chili and Sichuan peppercorns.

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