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Shan Hai Xu · Fujian Cuisine (Damaocheng Store)

地方菜 · ⭐ 4.5

Level 4, Damao City, northwest corner of the intersection of Zhangba North Road and Keji West Road, High-tech Zone

Dishes

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  Buddha Jumps Over the Wall

  A traditional Fujian dish made by slow-cooking dozens of premium ingredients like sea cucumber, abalone, and bird's nest in a rich broth.
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  功夫海蛎煎

  A Fujian specialty dish made with fresh oysters, eggs, sweet potato starch, and vegetables, pan-fried to a crispy exterior and tender interior.
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  Steamed Scallop with Purple Seaweed and Yellow Pepper

  Fresh scallops steamed with headwater purple seaweed and yellow pepper, delivering a delicate, savory flavor.
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  Rongcheng Lychee Meat

  Rongcheng Lychee Meat is a traditional Fujian dish made with pork tenderloin. The meat is cut into cubes, coated in starch, and deep-fried until crispy outside and tender inside. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, and salt is mixed and tossed with the fried meat to coat it evenly. The dish has a bright red color, crispy exterior, tender interior, and a rich sweet-sour flavor.
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  Spicy Stir-fried Small Cuttlefish

  Fresh small cuttlefish stir-fried with chili and garlic, delivering a spicy and aromatic flavor.
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  Seafood Purple Seaweed Fried Rice

  A savory fried rice dish made with rice, purple seaweed, and seafood such as shrimp and squid, stir-fried to perfection.
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  Deep-Sea Wild Yellow Croaker Soup

  A soup made with fresh deep-sea wild yellow croaker, gently simmered with ginger and scallions to create a rich, creamy broth with tender fish meat.
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  Stir-fried Isatis Root

  A Chinese dish made by quickly stir-frying fresh Isatis root stems and leaves with garlic and ginger, resulting in a crisp, slightly bitter flavor known for its detoxifying properties.
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  Salt and Wine Steamed Hetian Chicken

  A dish featuring Hetian chicken marinated in salt and yellow wine, then steamed to retain its natural flavor and tenderness.
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  Fuding Soft-Center Taro Pot

  Fuding Soft-Center Taro Pot is a soup dish made with taro, meat, and seasonings simmered slowly. The taro is crispy on the outside and soft inside, with a rich and delicious broth.
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  Scallion Oil Bok Choy

  Scallion oil bok choy is a refreshing vegetable dish. The main ingredient is fresh bok choy, supplemented with scallions and seasonings. The preparation method is simple: first wash and blanch the bok choy, then stir-fry it in hot oil with scallions until fragrant, and finally season and serve.
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  Rongcheng Lychee Pork

  A Sichuan dish made with pork cut into bite-sized pieces, deep-fried and tossed in a sweet and sour sauce, resembling lychee fruit in appearance.
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  Fujian Ginger Duck

  Oyster sauce duck is a traditional Minnan dish made by stewing old hen with ginger, rice wine, soy sauce, and other seasonings. The main ingredients include a whole old hen, aged ginger, garlic, rock sugar, and rice wine. Slow simmering allows the duck meat to absorb the flavors, resulting in a rich and savory broth.
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  Ancient Preserved Turnip Baked Wild Deep-Sea Yellow Croaker

  Wild deep-sea yellow croaker is baked with ancient preserved turnip, creating a rich, savory flavor and tender texture.

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