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Shi Bu Shi Huo · Taizhou Small Restaurant · Night Market Food (Xingguang Avenue Branch)

小吃快餐 · ⭐ 4.4

Unit L202, Building 2, Phase I, Xingguang International Plaza, No. 228, Jiangnan Avenue

Dishes

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  East China Sea Pan-Fried Eel

  Freshly caught eel from the East China Sea, marinated and pan-fried to golden crispness, offering a savory and delicate flavor.
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  Chilled Premium Crawfish

  Fresh live crawfish marinated in special seasoning, boiled and chilled for a refreshing, tender texture with a spicy and numbing flavor.
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  Wenzhou Wenling Seafood Fried Rice Noodles

  Fresh seafood such as shrimp, crab, and shellfish stir-fried with chewy rice cakes, seasoned with garlic and ginger for a savory, aromatic dish.
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  Stewed Loofah

  A simple and healthy dish made by gently cooking tender loofah with garlic and ginger, resulting in a light and refreshing flavor.
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  Signature Panda Rice with Mackerel

  Signature mackerel panda rice is made with mackerel and rice, cooked with seasonings over low heat, resulting in a delicious taste.
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  Spiced Boiled Soybeans

  Laozhi Mao豆 is a cold dish made primarily with fresh soybeans. After boiling and removing the shells, the beans are mixed with a seasoned sauce typically composed of light soy sauce, vinegar, sugar, garlic, chili, and sesame oil, offering a refreshing taste with rich flavor.
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  Sand Garlic Tofu Noodles

  A refreshing dish featuring sand garlic and tofu noodles, known for its savory taste and smooth texture.
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  Fried Stinky Tofu

  Fried stinky tofu is a snack made primarily from stinky tofu. The tofu is cut into suitable sizes and deep-fried in hot oil until golden and crispy. It is served with a specially prepared sauce or seasoning, offering a crispy exterior and tender interior with a unique flavor.
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  Steamed Drunk Crab

  Steamed drunken crab is a dish made primarily from fresh crabs, marinated with yellow wine and spices. The crabs are first steamed, then soaked in a specially prepared drunken brine to fully absorb the aroma of the alcohol and seasonings.
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  Braised Mixed Fish from Donghai

  Stewed mixed fish from the East China Sea features various fish species caught in the East China Sea. After cleaning and marinating, the fish are pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, cooking wine, and ginger to create tender, flavorful fish.
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  Braised Cutlass Fish

  Braised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
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  Homemade Sichuan Pickled Cabbage Stir-fried with Beef Tendon

  Homemade Sichuan Pickled Cabbage Stir-fried with Beef Tendon is a Chinese stir-fry dish made with homemade pickled cabbage and beef tendon. The pickled cabbage is cut into pieces, and the beef tendon is blanched before being stir-fried together with seasonings. It has a crisp texture and an acidic, spicy flavor.
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  HuaDiao Steamed Drunken Crab

  Fresh crab steamed in a special blend of HuaDiao wine, yellow wine, and ginger, then chilled to absorb the rich aroma—delicate meat with a fragrant, savory finish.
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  Yellow Croaker Soup with Rice

  Made with fresh yellow croaker, the soup is simmered and then mixed with rice, boiled briefly. Clear broth, tender fish meat, and rice soaked in flavorful soup, soft and chewy. Main ingredients: yellow croaker and rice. Method: stewing followed by mixing with rice.

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