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Li Yu Xian · Small Seafood · Fusion Seafood Cuisine (Gubei Branch)

鱼鲜 · ⭐ 4.5

Basement Level 2, Gubei 1699 Commercial Plaza, Gulou North Road

Dishes

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  Mixed Seafood in Sauce Platter

  A cold dish featuring fresh shrimp, crab, and shellfish tossed in a savory sauce made from soy sauce, vinegar, sugar, garlic, and chili.
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  Li & Xian Signature Fish Head Royal

  A premium fish head dish made with fresh large fish head, tofu, ginger, and scallions, slowly simmered to create a rich, creamy broth.
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  Sautéed Spider Crab with Bean Noodles

  Spider crab and bean noodles stir-fried in a savory sauce, combining tender crab meat with flavorful noodles.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Braised Small Squid in Clay Pot

  A dish featuring fresh small squid cooked slowly in a clay pot with garlic, ginger, and scallions, resulting in tender and flavorful seafood.
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  Braised Shark Fin Head in Clay Pot

  A dish featuring fresh shark fin head braised in a clay pot with ginger, scallions, and garlic, resulting in tender meat and rich broth.
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  Butter-Baked Lobster in Clay Pot

  Butter-Baked Lobster in Clay Pot is a dish made with lobster, butter, garlic, and spices, baked in a clay pot. The shrimp is tender and rich in flavor, with a strong dairy and garlic aroma.
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  Scallion Oil Clams

  A dish of fresh clams stir-fried with scallions and a fragrant scallion oil, known for its tender texture and aromatic flavor.
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  Scallion Oil Dongshan Crayfish with Roe

  Scallion oil Dongshan crayfish with roe is a seafood dish made with Dongshan crayfish, scallion oil, and shrimp roe. The main ingredients are Dongshan crayfish, scallion oil, and shrimp roe, which are stir-fried or pan-fried to create a fresh and rich flavor.
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  Scallion Oil Small Clams

  Scallion Oil Small Clams is a dish featuring fresh small clams as the main ingredient. The primary method involves cleaning and purging the clams of sand, then quickly blanching them in boiling water until they open. The clams are drained and arranged on a plate. Chopped scallions and shredded ginger are sprinkled on top. Hot cooking oil (typically rapeseed or peanut oil) is heated separately until smoking, then poured evenly over the scallions and ginger to release their aromatic fragrance. Finally, a drizzle of steamed fish soy sauce or light soy sauce is added for seasoning. The dish highlights the tenderness of the clams, the savory aroma of scallion oil, and the umami of soy sauce, resulting in a refreshing and simple preparation.
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  Scallion Oil Sea Clams

  Scallion oil sea clams is a dish featuring sea clams as the main ingredient. After washing, clams are stir-fried with chopped scallions, oil, salt, and seasonings over low heat until they open, absorbing the fragrant scallion aroma and becoming tender.
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  Opium Fish Head

  Braised fish head made with fresh carp or bighead carp heads, seasoned with ginger, scallions, garlic, and broth, slowly simmered over low heat. No opium is used—this name refers to its rich aroma and taste resembling opium.
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  Black Pig Meat Steamed Authentic Sanmen Crab

  A dish featuring black pig meat and authentic Sanmen crab steamed together, highlighting the freshness of crab and the rich flavor of pork.

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