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Tang Ji · Ouwei Kitchen · Seafood · Private Recipes

江浙菜 · ⭐ 4.6

No. 218 Nanshan Road

Dishes

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  Farmhouse Hand-Torn Baishuiyang Tofu

  Farmhouse Hand-Torn Baishuiyang Tofu is a traditional home-style dish featuring specialty tofu from the Baishuiyang region of Zhejiang. Main ingredients include aged Baishuiyang tofu, sliced pork belly, dried shiitake mushrooms, dried shrimp, and green vegetables. The aged tofu is torn by hand into irregular pieces, stir-fried with pork belly until fragrant, then braised with rehydrated shiitake mushrooms, dried shrimp, and broth. Finally, green vegetables are added and briefly cooked. The tofu absorbs the rich broth, resulting in a tender yet resilient texture with a harmonious blend of meat and soybean flavors in a hearty sauce.
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  Signature Lipu Taro Clay Pot

  Signature Lipu Taro Clay Pot is a stewed dish featuring the specialty taro from Lipu, Guangxi. Main ingredients include Lipu taro, pork belly or spare ribs, supplemented with a small amount of ginger slices and scallion sections. During preparation, the taro is cut into chunks and placed in a clay pot or casserole with the meat. Broth or water is added, and the dish is simmered over low heat until the taro becomes soft and glutinous, the meat tender, and the broth thickens. The finished dish has a rich taro aroma and a dense, creamy texture, highlighting the natural flavors of the ingredients.
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  Pickled Vegetable Stir-fried Wagyu Beef

  A savory dish featuring tender wagyu beef stir-fried with pickled vegetables, offering a rich and umami-packed flavor.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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  Wenzhou Scallion Oil Noodles

  A traditional noodle dish from Wenzhou, made with fine noodles tossed in fragrant scallion oil, soy sauce, and a touch of sugar for a savory, aromatic flavor.
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  Wenzhou Fish Ball Soup

  Wenzhou fish balls are made from fresh fish meat, minced and mixed with egg white and starch, then hand-formed into balls and simmered in clear broth. The soup base is typically made from pork bones or chicken frames, flavored with ginger slices and scallions, and finished with a sprinkle of pepper and chopped cilantro.
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  Wenzhou Fish Cake

  Wenzhou fish cakes are made from fresh fish meat mixed with starch, egg white, salt, and other辅料, then shaped by hand or mold and steamed. The process emphasizes the fineness and elasticity of the fish meat, resulting in a white or slightly yellow product that is soft, tender, and elastic.
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  Wenzhou Duck Tongue

  Wenzhou duck tongue is a dish featuring duck tongues as the main ingredient, typically blanched, marinated, and then braised or boiled to make it tender and flavorful. Some recipes add spices and seasonings like soy sauce, yellow wine, and rock sugar for a bright red color and delicious taste.
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  Honey-glazed BBQ Pork

  Braised BBQ pork is made from pork tenderloin or梅花肉, marinated and roasted. The marinade typically includes soy sauce, honey, oyster sauce, garlic, and five-spice powder, giving the meat rich flavor and a glossy red color. Proper roasting ensures a crispy exterior and tender interior.
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  Stir-fried Tenderloin with Egg Floss

  Stir-fried Tenderloin with Egg Floss is a Cantonese home-style dish featuring pork tenderloin and eggs. The pork is thinly sliced, marinated with soy sauce and starch, then quickly stir-fried until tender. Eggs are scrambled into loose flakes separately. The dish is assembled by stir-frying garlic or ginger, adding the pork and egg flakes, and seasoning with salt and sugar. It results in tender meat with fluffy egg texture.
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  Stewed Soft-Shell Crab in Wine

  A dish featuring soft-shell crab simmered in yellow wine, resulting in tender meat infused with rich wine aroma and natural seafood flavor.
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  Fresh Tiger Grouper

  Fresh Tiger Grouper is a dish featuring fresh tiger grouper as the main ingredient. Key components include a whole tiger grouper, ginger slices, scallion sections, and steamed fish soy sauce. The cleaned fish is placed on a plate, topped with ginger and scallions, and steamed over high heat for 8-10 minutes until just cooked. After removing, excess liquid is drained, and hot oil and steamed fish soy sauce are poured over. The dish results in tender, white flesh with a fresh, delicate flavor that highlights the natural taste of the ingredient.

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