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Master Gao Seafood Buffet · Crab Claw · Charcoal Grilling (Houhu Branch)

Barbecue · ⭐ 4.3

YueXiu Junbo Xinghui, Tazihu

Dishes

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  Thick Sea Cucumber Rice Bowl

  Thick-skinned sea cucumber rice bowl features fresh sea cucumber, rice, and seasonings like scallions, ginger, and garlic. The sea cucumber is blanched, stir-fried with sauce, then poured over hot rice to highlight its tender texture and rich broth.
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  Big Knife Kidney Slices

  A Sichuan dish made with sliced pork kidneys, stir-fried with aromatics like ginger, garlic, and chili. The kidney slices are tender and flavorful, a classic in traditional banquets.
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  Bali Cold Noodles

  Bali Cold Noodles is a refreshing dish made with hand-pulled noodles, topped with cucumber, carrot, and egg slices, and dressed in a tangy sauce.
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  Signature Oil-Braised Shrimp

  Fresh large shrimp stir-fried in oil with garlic, ginger, and a secret sauce until tender and flavorful.
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  Signature Seafood Hot Pot

  A flavorful hot pot featuring fresh shrimp, scallops, squid, and clams, simmered with tofu, greens, and vermicelli in a savory broth.
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  Signature Lamb Spine Hot Pot

  Signature lamb spine hot pot features lamb spine as the main ingredient, paired with potatoes, vermicelli, and cabbage, simmered in a secret spice blend. Lamb spine refers to the spinal bones, rich in collagen and tender in texture. Aromatic spices and seasonings create a rich, fragrant broth.
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  Lemon Garlic Mussels in Sauce

  A refreshing cold dish featuring fresh mussels marinated in a tangy lemon-based sauce with garlic, chili, and herbs.
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  Spicy Sauce Sea Slug and Squid

  A cold dish made with fresh sea slug and squid, dressed in a spicy sauce of soy sauce, vinegar, garlic, and chili for a refreshing and savory taste.
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  Spicy Drunk Sauce Prawn

  Laozhi Luoshi Shrimp is a cold dish made with fresh Luoshi shrimp mixed with a prepared sauce typically containing soy sauce, vinegar, sugar, garlic, ginger, and chili.
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  Beef Hot Pot Tower

  Beef Hot Pot Tower is made primarily with beef and root vegetables like potatoes and carrots, simmered to perfection. The meat becomes tender and the broth rich in flavor.
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  Fresh Lushan Oyster

  Fresh Lushan oyster served raw, highlighting its natural sweetness and delicate texture with a special sauce.
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  Clay Pot Lamb Hoof Hotpot

  Lamb hooves hotpot features lamb hooves stewed slowly in a clay pot with potatoes, vermicelli, and tofu. The broth is rich and savory, with tender, boneless hooves offering a satisfying texture.
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  Charcoal-Grilled Beef Ribs

  Charcoal-grilled beef ribs made from premium rib cuts, marinated and slowly roasted over charcoal for a rich, smoky flavor and tender texture.
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  Old Wuhan Odd-Flavored Skinless Fish

  Fresh fish is skinned, cut into pieces, marinated with chili, Sichuan pepper, soy sauce, and sugar, then fried or stir-fried. The texture is crispy on the outside and tender inside, with a savory-spicy taste balanced by a hint of sweetness, offering rich flavor layers typical of Sichuan cuisine.
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  Garlic Steamed Large Laishan Oysters

  Fresh Laishan large oysters steamed with garlic sauce, resulting in a fragrant and tender dish with rich umami flavor.
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  Spicy Frog Legs

  Spicy frog legs are made with fresh frog legs as the main ingredient, combined with various spices and chili peppers. First, the frog legs are cleaned thoroughly, then stir-fried together with spices and chili peppers until fully flavored.
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  Spicy Crab Leg Noodles

  Spicy crab leg noodles feature tender crab legs and chewy noodles stir-fried in a fiery sauce with chili, Sichuan pepper, and aromatics.
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  Spicy Crab Claws

  Spicy crab claws are made with fresh crab claws as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The crab claws are blanched to remove any fishy odor, then stir-fried with hot oil and aromatic spices to fully absorb the flavors. The finished dish has a bright red color, tender crab meat, and a rich, spicy-numbing taste.
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  Spicy Fish Tail

  Spicy fish tail stir-fried with Sichuan peppercorns, chili, and fermented bean paste, delivering a bold, numbingly spicy flavor.

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