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Nanhai Fishing Village (Yudong Road Branch)

鱼鲜 · ⭐ 3.7

100 meters west of the intersection of Yucai Street and Huaibei Road, south side of the road

Dishes

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  Gastrodia and American Ginseng Double Penis Hot Pot

  Gastrodia and American Ginseng Double Penis Hot Pot is a traditional nourishing stew. Main ingredients include ox penis, sheep penis, gastrodia elata, and American ginseng, supplemented with goji berries, red dates, and ginger slices. During preparation, the two types of penis are cleaned, blanched to remove gaminess, then placed in a stew pot with gastrodia, American ginseng, and other medicinal herbs. Broth is added, and the mixture is simmered over low heat for an extended period until the ingredients become tender and the soup rich. The finished product has a clear or slightly milky broth with the distinctive aroma of medicinal cuisine.
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  Gastrodia and American Ginseng Pigeon Pot

  Gastrodia and American Ginseng Pigeon Pot is a traditional nourishing stew. Main ingredients include a whole pigeon, gastrodia tuber, American ginseng, goji berries, red dates, and ginger slices. The cleaned pigeon is blanched, then simmered in a pot with soaked gastrodia, ginseng, and other ingredients in ample water over low heat for an extended period until the meat becomes tender and the broth turns clear, with the essence of the ingredients fully infused. The resulting soup is subtly sweet with a distinctive herbal aroma.
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  Hot Pot Tofu Skin

  Hot pot tofu skin is primarily made from优质 yellow beans, carefully processed to achieve a texture as thin as a cicada's wing. After being blanched in hot pot broth, the tofu skin absorbs the flavorful soup, becoming tender and delicious—a common ingredient in hot pot dishes.
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  Sweet and Sour Turnip

  Sweet and sour heart radish is a dish using heart radish as the main ingredient. The radish is sliced or julienned, fried until slightly golden, then stir-fried with a sweet and sour sauce made from sugar, vinegar, soy sauce, water, and cornstarch to absorb the flavorful sauce.
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  Red Ginseng and Deer Antler Hot Pot Base

  The Red Ginseng and Deer Antler Hot Pot Base is a nourishing soup base primarily made from tonic ingredients. Key components include red ginseng and sliced deer antler, supplemented with red dates, goji berries, and ginger. During preparation, the red ginseng and deer antler are first soaked in water to soften, then simmered gently for an extended period with the supplementary ingredients in ample water or broth. This slow cooking process allows the nutrients to fully infuse into the soup. The resulting base has a clear, light amber color and carries the distinct herbal aroma of the medicinal ingredients. Typically, minimal seasoning is added to highlight the natural flavors and health benefits of the core components, making it suitable for cooking meats, mushrooms, and vegetables.
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  Cordyceps, Red Ginseng, Deer Antler Pigeon Hot Pot

  Cordyceps, Red Ginseng, Deer Antler Pigeon Hot Pot is a nutritious stew. Main ingredients include a whole pigeon, cordyceps, red ginseng slices, and deer antler slices. During preparation, the cleaned pigeon is placed in a stew pot with cordyceps, red ginseng, and deer antler, then water or broth is added. It is simmered over low heat for several hours until the pigeon meat becomes tender and the essence of the ingredients infuses into the soup. The finished dish has a clear or slightly milky broth with a rich, savory flavor that highlights the natural taste of the ingredients. It is a dish focused on nutritional nourishment.
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  Soy Sauce Beef

  Steamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.
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  Pigeon Gizzard

  Pigeon Gizzard is a traditional dish featuring pigeon gizzards as the main ingredient. It primarily uses fresh or cleaned pigeon gizzards, often paired with basic seasonings like ginger slices, scallions, and cooking wine. During preparation, the gizzards are typically cleaned and may be scored for better flavor absorption. They are then blanched to remove any gaminess before being cooked through methods such as braising, stir-frying, or stewing. The finished dish has a crisp and chewy texture, retaining the unique consistency of pigeon gizzards.

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