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Year After Year Fish · Zhongshan Crisp Meat Loach

Cantonese cuisine · ⭐ 3.9

No. 2 Tangkou Southwest Third Street

Dishes

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  Sizzling Pot Fish Head and Tail

  Sizzling Pot Fish Head and Tail is a Cantonese clay pot dish featuring fresh fish head and tail. The fish pieces are marinated with ginger, garlic, fermented black beans, and cooking wine. In a preheated clay pot, oil is added to sauté ginger, garlic, and black beans, followed by quick stir-frying of the fish. A small amount of soy sauce, sugar, and water are added, then covered and simmered over high heat. Served sizzling hot, the dish highlights the tender fish and savory black bean flavor.
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  Stewed Intestine Baozi Rice

  A savory dish featuring stewed pig intestine served over rice, often with preserved meats and vegetables.
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  Stir-Fried Fish Fillets with Ginger and Scallion

  A dish of tender fish fillets stir-fried quickly with ginger and scallions, delivering a fresh, savory flavor.
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  Spicy Salt Fish Bones

  Fresh fish bones are marinated, deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, slightly spicy flavor.
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  Lifted Fish Slices

  A dish featuring fresh fish slices served with vegetables and a tangy spicy sauce, known for its refreshing taste and vibrant texture.
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  Clear Soup Base

  A clear soup base made from slow-cooked pork bones, chicken frames, and aromatic spices, offering a light and savory flavor perfect for dipping various ingredients.
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  Crispy Wuchang Fish Fillet Clay Pot Rice

  Crispy Wuchang Fish Fillet Clay Pot Rice is a Cantonese-style clay pot rice dish. Main ingredients include crispy Wuchang fish fillets and long-grain rice such as丝苗米. The rice is partially cooked in a clay pot, then marinated fish fillets are placed on top. It is covered and simmered over low heat until the rice is fully cooked and the fish is tender. A drizzle of special soy sauce or scallion oil may be added before serving. The fish has a uniquely crisp texture, and the rice absorbs the savory flavors, with a fragrant crispy rice crust forming at the bottom.
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  Crispy Catfish Belly Claypot Rice

  A Cantonese dish featuring crispy catfish belly, fragrant rice, and savory seasonings cooked in a clay pot for rich flavor.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Chive Shoot Fish Balls

  Chive Shoot Fish Balls is a dish primarily made with fresh fish meat and yellow chives. The main preparation method involves mincing boneless fish into a paste, mixing it with chopped yellow chives, a small amount of starch, egg white, and seasonings, then shaping the mixture into balls by hand or spoon and cooking them in clear broth or water. The finished fish balls are white with a hint of yellow, featuring a tender and springy texture and the distinctive aroma of yellow chives.
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  Fish Bone

  Fish bones are cleaned, then blanched or pan-fried and cooked with seasonings like soy sauce and cooking wine, often with ginger, scallions, and garlic.

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