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Xiangyang Fish Harbor · Lakeside Restaurant (Dongqian Lake Branch)

江浙菜 · ⭐ 4.2

No. 66 Hubin West Road

Dishes

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  Ningbo Handmade Tangyuan

  Ningbo handmade tangyuan is made from glutinous rice flour with black sesame and lard filling, shaped by hand and boiled. It has a soft, sweet taste and is a traditional seasonal delicacy in Jiangnan.
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  Ningbo Roasted Vegetables

  Ningbo roasted vegetables is a dish made from fresh vegetables, marinated and then grilled over charcoal or in an oven. Main ingredients include cabbage, carrot, potato, and eggplant, with seasonings like soy sauce, sugar, garlic, and sesame oil. Vegetables are cut into pieces or slices, marinated, then grilled until slightly charred on the outside and tender inside.
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  Handmade Glutinous Rice Cake

  A traditional Chinese snack made from glutinous rice flour, steamed and hand-kneaded into a soft, chewy ball, often coated with soy or sesame powder.
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  Steamed Peng Fish

  A dish made by steaming fresh peng fish with ginger and scallions, preserving its natural freshness and nutrition.
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  Fisherman's Eighteen Cuts

  A Cantonese dish featuring fresh seafood cut using eighteen different knife techniques, steamed or blanched to preserve natural flavor and tenderness.
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  Bamboo Shoot and Tofu Stewed Wild River Shrimp

  Fresh wild river shrimp stewed with bamboo shoots and tofu, resulting in a rich, savory dish with tender shrimp and flavorful, absorbent tofu.
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  Old-fashioned Smoked Fish

  Fresh carp or silver carp is marinated and slowly smoked over wood chips, resulting in firm flesh with a slightly charred skin and rich smoky aroma. The process emphasizes precise heat and timing control, preserving the natural flavor.
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  Bittercress Stir-Fried Rice Cake

  A traditional Chinese dish made by stir-frying fresh bittercress with glutinous rice cakes, seasoned simply with soy sauce and salt for a savory, satisfying flavor.
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  Sour Snail and River Shrimp Stir-fry

  A spicy stir-fry of snails and river shrimp, seasoned with chili, garlic, and ginger for a rich, aromatic flavor.
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  Sautéed Clams on Iron Plate

  Sautéed clams on a hot iron plate, using fresh clams washed and stir-fried with garlic, ginger, and scallions to absorb flavors. The high heat locks in freshness, making the meat firm and elastic.
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  Steamed Crucian Carp

  A dish made by steaming crucian carp with ginger, scallions, and garlic, resulting in tender fish and a clear, savory broth.
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  Fish Head Soup

  Fish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.

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