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渔人张四季斑鱼火锅(塘沽店)

Hot pot · ⭐ 4.7

Ground-floor commercial units, Building 5, Hangzhoudao

Dishes

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  四喜锅

  四喜锅是一道以猪肉、鸡肉、鱼肉和虾仁为主要食材的火锅菜品，搭配豆腐、蔬菜和粉丝等辅料。将食材分层放入锅中，加入高汤或清水煮熟，食用时可根据个人口味调配蘸料。
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Spotted Catfish Hot Pot

  Barramundi hot pot features fresh barramundi fish, paired with vegetables, tofu, and mushrooms. Thinly sliced fish is涮 in boiling broth made from pork bones, chicken frames, or seafood, seasoned with ginger and scallions.
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  斑鱼蝴蝶切片

  斑鱼蝴蝶切片是一道以新鲜斑鱼为主料的菜肴，将鱼肉切成薄片后摆盘，通常经过简单焯水或蒸制处理，保持鱼肉的嫩滑口感。成品色泽洁白，形态如蝴蝶展翅，搭配适量调味汁或清汤食用。
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  Songrong Mushroom

  A wild edible mushroom, primarily using fresh matsutake as the main ingredient, cleaned and sliced or used whole. Commonly prepared by stir-frying, stewing, or pairing with meat to preserve its natural flavor.
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  Seafood Congee Base

  A savory broth made by simmering fresh seafood such as shrimp, shellfish, and fish with rice to create a rich, flavorful base for soups or hot pots.
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  涮鱼片

  涮鱼片是一道以新鲜鱼片为主料，配以蔬菜、豆制品等辅料，通过沸水或高汤快速烫煮而成的菜肴。鱼片通常经过腌制后下锅，保持嫩滑口感，食用时可搭配蘸料。
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  清肺鲜鸭血

  清肺鲜鸭血是一道以鸭血为主要食材的菜肴，辅以莲子、百合、枸杞等清润食材。鸭血切片后焯水去腥，与莲子、百合、枸杞一同入锅炖煮，调味后制成汤品。
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  Fisherman Zhang Caiyu Wonton

  Fresh fish meat is hand-chopped and used as filling, wrapped in thin wonton wrappers and boiled. The soup is clear and fresh, with tender wontons highlighting the natural flavor of fish, offering a light and refreshing taste.
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  特色斑鱼片

  特色斑鱼片以新鲜斑鱼为主料，去骨后切成薄片，配以葱姜蒜、青红椒等辅料，用料酒、生抽、淀粉腌制后快速滑炒而成。成品鱼片嫩滑，口感清爽。
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  Special自助 Condiments

  Special自助小料 typically includes various seasonings like soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste, allowing customers to mix according to their taste. Main ingredients are seasonings and辅料, prepared by mixing different seasonings in proportion or placing them separately in small dishes for self-service.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Fish Bone

  Fish bones are cleaned, then blanched or pan-fried and cooked with seasonings like soy sauce and cooking wine, often with ginger, scallions, and garlic.
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  Fresh Cut Tenderloin

  Freshly sliced tenderloin is a dish made from beef tenderloin, cut into thin slices or strips, marinated and quickly stir-fried. Typically seasoned with scallions, ginger, and garlic to preserve the beef's tenderness and natural flavor.
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  Freshly Sliced Tenderloin with Beef

  Fresh beef tenderloin slices paired with beef, quickly stir-fried. Tender texture with rich meat aroma, highlighting natural flavors.

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