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Changle Raw Fish Cuisine

Cantonese cuisine · ⭐ 3.4

No. 113 Fugui Road, Unit 101

Dishes

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  Wanlu Lake Red-Eyed Fish Sashimi

  Fresh red-eyed fish from Wanlu Lake is sliced thin and served raw with ginger, scallion, and herbs, dressed in soy sauce and sesame oil for a delicate, fresh taste.
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  客家酿三宝

  客家酿三宝 is a traditional Hakka dish featuring eggplant, tofu, and green pepper. Hollowed out and filled with seasoned meat, then steamed or pan-fried to absorb the savory flavors.
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  Salted Pepper River Shrimp

  Spiced salt river shrimp is a dish made with fresh river shrimp. After cleaning and drying, the shrimp are marinated with wine and ginger to remove fishy odor, then lightly coated in starch and deep-fried until crispy. Finally, they are stir-fried with seasoned salt, scallions, garlic, and ginger for a fragrant flavor.
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  Steamed Soft-Shell Turtle with Chicken Testicles

  This traditional Chinese dish features soft-shell turtle and chicken testicles as the main ingredients. The cleaned turtle pieces and chicken testicles are arranged on a plate with simple seasonings like ginger slices and scallions, then steamed over high heat. The resulting dish has a clear broth and preserves the original flavors of the ingredients, offering a tender texture.
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  Stir-fried and Baked River Snails

  Stir-fried and Baked River Snails is a dish where river snails are first stir-fried and then baked/braised. The main ingredient is fresh river snails, supplemented with aromatics such as ginger, garlic, scallions, and perilla. During preparation, the snails are first blanched, then stir-fried with the seasonings. Finally, a small amount of broth or sauce is added, and the dish is covered and simmered briefly to allow the snails to fully absorb the flavors. The finished dish features firm snail meat with a rich aroma of spices.
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  Stir-fried Snails

  A dish made by quickly stir-frying snails with chili, garlic, and ginger, resulting in a spicy and aromatic flavor.
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  Stir-fried Goose Offal

  A dish made by quickly stir-frying goose organs like liver, intestines, and gizzards over high heat, resulting in a tender and flavorful bite.
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  Steamed Goose Offal

  A Cantonese dish featuring goose offal (such as intestines, gizzards, and liver) quickly blanched in boiling water and served with a savory ginger-scallion sauce.
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  Salt-Baked Flower Snail

  Salt-baked abalone is a dish featuring fresh abalone as the main ingredient. After cleaning, the abalone is baked with salt and spices, absorbing their flavors while maintaining a firm, delicious texture.
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  Braised Pig Tails with Red Kidney Beans

  Braised Pig Tails with Red Kidney Beans is a stewed dish featuring pig tails and red kidney beans as main ingredients. The pig tails are cut into sections, blanched, and then simmered together with soaked red kidney beans in a pot. Seasonings such as ginger, scallions, cooking wine, and soy sauce are added, and the mixture is slowly braised over low heat until the pig tails become tender and the beans turn soft, resulting in a rich, flavorful sauce. The finished dish has a glossy red appearance, with the pig tails offering a gelatinous texture and the beans absorbing the savory meat juices, creating a soft and glutinous mouthfeel.
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  Litchi Garden Free-range Chicken

  A dish featuring free-range chicken slow-cooked with lychee and goji berries, resulting in tender meat and a subtly sweet, savory broth.
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  Stewed Softshell Turtle

  A traditional Chinese dish made by stewing fresh softshell turtle with pork, ham, and mushrooms, resulting in a rich, savory flavor.
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  Spicy Shrimp Salad

  A cold dish made with fresh river shrimp marinated in spicy seasonings like Sichuan pepper and chili, offering a bold, numbingly spicy flavor.

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