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Chen Ding Shui Hui Geliao Yan (Xi Sanqi Dian)

鱼鲜 · ⭐ 4.2

Units 1005 (1st Floor) & V15 (2nd Floor), Building 7, Changlin 801, South Side of Intersection of G6 Auxiliary Road and Anningzhuang Road, Xisanqi

Dishes

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  Octopus with Green Onion Dressing

  A cold dish made with fresh octopus and chopped scallions, seasoned with soy sauce, sesame oil, and vinegar.
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  Stir-Fried Squid Rings

  Dry-fried squid tentacles is a Chinese dish featuring squid tentacles as the main ingredient, blanched, dried, then quickly stir-fried in hot oil until slightly charred. Seasoned with葱姜蒜 and chili, it absorbs flavors thoroughly.
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  Happy Little Clams

  Happy little clams made with fresh clams, seasoned with scallions, ginger, and garlic, quickly stir-fried or steamed. Tender and refreshing, it preserves the natural flavor of seafood.
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  Spicy麻 Sichuan Seafood Delight

  Spicy麻小海鲜 is a dish made with fresh small seafood and seasoned with Sichuan pepper, chili, and other spices. Main ingredients include shrimp, shellfish, and squid, stir-fried with green onions, ginger, garlic, dried chilies, and Sichuan pepper to highlight the numbing-spicy flavor.
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  Mixed Sea Fish Pancake

  Sea mixed fish pancake is made with various seafood and corn or whole grain flour. Fresh sea fish is cleaned, mixed with葱姜 and other seasonings, then attached to the edge or stuffed into the pancake, and pan-fried.
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  Sliced Beef Tripe Hot Pot

  Hot pot tripe is a dish served in hot pot cuisine, primarily made from fresh beef tripe. The preparation is simple: slice the tripe into bite-sized pieces and briefly blanch it in the hot pot until it changes color—then it's ready to eat. It has a tender texture and is a common delicacy in hot pot meals.
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  Glass Noodle Pot

  Fish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat Shank Tendons

  A dish made primarily from lamb belly and tendons. Lamb belly is the skin-on meat from the abdomen, while tendons are the ligaments from the legs. After blanching to remove odor, they're simmered with seasonings until tender and flavorful, commonly prepared by braising or stewing in sauce for a soft texture with chewy tendons.
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  Meat筋 King

  Mei Jing Wang is a dish featuring pig trotter tendons as the main ingredient, typically simmered with soy sauce, cooking wine, and ginger slices. The tendons are first blanched to remove odor, then slowly stewed with seasonings until tender and flavorful.
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  Honey-glazed Chicken Wings

  Honey-glazed chicken wings are marinated with soy sauce, honey, rice wine, and ginger, then baked until golden and tender. The dish features a glossy red finish with a sweet-savory flavor.
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  Pan-fried Dumplings

  Pot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.
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  Braised Cod Dumplings

  Bao鱼锅贴 features fresh surimi fish meat with cabbage, scallions, and ginger as filling, wrapped in dough and pan-fried until golden brown and crispy on the bottom, soft and juicy on top. Add a little water to the pan and steam until cooked through for a crispy exterior and tender interior.

Reviews

• Nico_25
  I've been here a few times before and came back with some friends this time. Honestly the place looks even cleaner than I remember. We ordered the pork tendon dish and the spicy numbing seafood — the pork was super tender with just the right amount of fat, kinda smoky and crispy on the edges, and the seafood was so fresh with that really punchy Sichuan pepper kick. We grabbed a private room on the second floor which was perfect for hanging out with friends, nice and quiet. Food came out at a decent pace too. Service was way better than last time, super friendly. Overall just a really comfortable vibe, definitely gonna come back.