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JianYu • Ling Xian Min Yue Cuisine (Jiǔ Mǔ Dǐ Branch)

地方菜 · ⭐ 4.8

No. 10, Jiangbin Road, Yinqi (Jiumudi Park, formerly Ximen Bus Station)

Dishes

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  Grand Banquet Oyster Omelette

  Grand Banquet Oyster Omelette is a specialty of Southern Fujian cuisine. Main ingredients include fresh oysters, eggs, sweet potato starch, and green garlic. During preparation, oysters are mixed with a sweet potato starch batter and pan-fried in hot oil until set, then egg liquid is poured over and fried together until golden and crispy. The dish features a crispy exterior and tender interior, with sweet and juicy oysters and rich egg flavor. It is typically served with sweet chili sauce or fish sauce.
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  Hakka Tofu

  客家豆腐 is a dish made with soft tofu and辅料 like minced pork, mushrooms, and carrots. The tofu is cubed, pan-fried until golden, then stewed with the seasoned meat and vegetables to absorb the rich flavors.
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  Pan-fried Spanish Mackerel

  A dish of fresh Spanish mackerel pan-fried until golden and crispy, with a tender and flavorful interior.
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  Guangdong Oyster Fritter

  A Guangdong-style oyster fritter made with fresh oysters, eggs, sweet potato starch, and green onions, pan-fried to a crispy golden finish.
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  Seafood Stewed Winter Noodles

  A dish featuring winter noodles stewed with seafood such as shrimp, squid, and clams in a savory broth, resulting in a rich and tender texture.
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  Dragon Playing in Water Grouper

  Dragon Playing in Water Grouper is a dish featuring fresh grouper as the main ingredient. Key components include a whole grouper, ginger, scallions, cooking wine, and steamed fish soy sauce. The basic preparation involves scoring the cleaned grouper to shape it like a swimming dragon, marinating it with ginger, scallions, and cooking wine to remove any fishy odor, and then steaming it until cooked. Finally, hot oil and a special steamed fish soy sauce are poured over, and it is garnished with shredded scallions and red pepper to resemble a dragon playing in water.
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  白灼海虾

  白灼海虾是一道以新鲜海虾为主料的中式菜肴，将虾放入沸水中快速焯烫至变色，捞出后沥干。通常搭配调制好的蘸汁食用，如酱油、姜末、葱花等。
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  Stone Olive and Intestine Soup

  A nourishing soup made by slow-cooking stone olive with pork intestine, known for its fresh and delicate flavor.
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  Crispy Beef Ribs

  Crispy beef ribs made by slow-cooking tender beef ribs and frying them until the skin becomes crunchy, offering a rich texture contrast.
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  Imperial Roast Goose

  A premium roast goose made from high-quality Peking duck, marinated and roasted to perfection, featuring crispy skin and tender meat, a classic Cantonese dish.
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  Lychee Pork

  Lychee meat is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until crispy outside and tender inside. It's stir-fried with a sweet-and-sour sauce (made from ketchup, sugar, vinegar, and soy sauce) to coat evenly. The dish has a bright red color, crispy texture, and balanced sweet-and-sour flavor.
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  Steamed Mantis Shrimp with Garlic and Vermicelli

  Steamed mantis shrimp with garlic and vermicelli, a delicately flavored dish where the crab's sweetness blends with savory garlic and tender noodles.
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  Honey Wonderful Shrimp Balls

  Honey Wonderful Shrimp Balls is a dish that combines sweet and savory flavors. It primarily uses fresh shrimp meat, minced into a paste and mixed with a small amount of egg white and starch. The mixture is vigorously stirred until elastic, then shaped into balls and deep-fried until golden and crispy. The core seasoning is honey-based, combined with a sweet and sour sauce made from a little lemon or orange juice, which is quickly tossed with the shrimp balls after frying. The finished dish features a crispy exterior and tender, springy interior, coated in a glossy honey sauce.
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  Crispy Scholar Red

  A dish featuring tender pork loin coated in a special batter and deep-fried until golden and crispy, served with a sweet and spicy sauce.
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  Crispy Taro Duck

  香酥芋泥鸭 is a dish featuring duck meat and taro as main ingredients. Duck is marinated and deep-fried until crispy, while taro is steamed, mashed, and mixed with seasonings to form a filling, either stuffed inside the duck or served as a side. The result is crispy outside and tender inside with rich flavors.
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  Steamed Yellow Croaker with Chicken Broth

  Fresh yellow croaker steamed with chicken broth, garnished with ginger and scallions, resulting in tender fish and rich, savory flavor.

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