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Fanbo 9 Restaurant (Xinbei Branch)

鱼鲜 · ⭐ 4.3

泰山路178-5

Dishes

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  Curry Shrimp Balls

  Curry shrimp balls made with fresh shrimp, deveined and留尾, marinated, then lightly coated in starch and deep-fried until golden. Stir-fried with curry sauce to absorb rich aroma. Bright color, firm and chewy shrimp, paired with浓郁 curry flavor.
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  Curried Shrimp

  Curry shrimp is a dish featuring shrimp as the main ingredient and curry as the primary seasoning. To prepare it, first clean the fresh shrimp, then create a rich curry sauce using curry powder and spices. Finally, cook the shrimp together with the sauce until the shrimp are fully cooked and well-seasoned.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Bashu Maoxuewang

  Bashu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan peppercorns, chili, and green onions.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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  Matsutake and Sea Cucumber Stewed Soft Bones

  Matsutake and sea cucumber stewed slowly with pork soft bones, resulting in a rich and savory broth. Main ingredients include matsutake, sea cucumber, and pork soft bones, prepared using slow-cooking method to highlight natural flavors.
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  Spicy and Numbing Sea Tiger Fish

  Fresh sea tiger fish is stir-fried with Sichuan pepper, chili, scallions, ginger, and other seasonings after frying. The dish has a bright red color, tender fish meat, and a rich, spicy, numbing flavor with layered taste.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Lily

  Lily bulbs are a common ingredient, typically made from fresh lily tubers. They can be peeled, washed, and cooked by stir-frying, stewing, or steaming, often paired with chicken, pork, or shrimp. They can also be used in desserts like sweet soups or porridge.
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  Grouper

  Grouper is a saltwater fish commonly used in cooking. The main ingredient is fresh grouper, and the preparation methods include steaming, braising, or frying. Steaming preserves the natural flavor of the fish meat, braising adds seasonings such as soy sauce and ginger slices, and frying results in a crispy skin with tender, juicy flesh inside.
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  Wine-Scented Pork in Stone Pot

  A dish of braised pork belly cooked in a hot stone pot with yellow wine, resulting in tender meat infused with rich wine aroma.
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  Secret-Recipe Beef Cubes

  Marinated beef cubes are made primarily from fresh beef, cut into small pieces and marinated with a secret seasoning before being stir-fried or pan-seared. During preparation, seasonings such as soy sauce, cooking wine, sugar, garlic, and ginger slices are typically added to ensure the beef is flavorful and tender.
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  Duluan Noodles

  Duluan noodles is a traditional Shanghai dish made by slow-cooking pork trotters and intestines in a bone broth, served with soft, flavorful noodles.
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  Mustard Shrimp Balls

  Fresh shrimp is minced and mixed with mustard, egg white, and seasonings to form balls, then steamed for a tender and flavorful dish.
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  蒜蓉蒸帝王蟹

  帝王蟹洗净后切块，与蒜蓉混合，加入适量盐、料酒和姜片，蒸制熟透。成品保留蟹肉的鲜美，蒜香浓郁。
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  Taro and Pork Stew

  A savory stew made with crispy pork belly and tender taro, slow-cooked to blend rich flavors.
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  Butter Sea Crab

  Fresh sea crab is stir-fried with butter and garlic, resulting in tender meat with rich aroma and a creamy, savory flavor.

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