Close

宣和一味(融侨中心店)

地方菜 · ⭐ 4.6

3rd Floor, ART MALL, Rongqiao Center, No. 100, Jiangbin West Avenue

Dishes

• 

  Three Fresh Stewed Yellow Croaker

  Three fresh stewed yellow croaker features yellow croaker with shrimp, squid, and dried mushrooms, braised in a savory sauce. Tender fish meat and rich broth blend the freshness of seafood and mushrooms.
• 

  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
• 

  Pan-fried Liver

  Nanjian Gan is a Chinese dish featuring pork liver as the main ingredient, typically served with辅料 like green peppers and onions. The liver slices are marinated with rice wine and soy sauce, then pan-fried with the辅料 to achieve a tender texture and rich flavor.
• 

  Yan Tea Jelly

  A delicate dessert made with Yancha tea infusion, milk, and gelatin, offering a smooth texture and subtle tea aroma.
• 

  Stir-fried Fish Lips Strips

  A cold dish made by mixing shredded fish lips with vegetables like cucumber and carrot, dressed in a savory sauce for a fresh and crisp taste.
• 

  Braised Fresh Snail Slices with Shaoxing Wine

  A Cantonese dish featuring fresh snail slices cooked in a savory sauce made with Shaoxing wine, soy sauce, and sugar, resulting in a delicate, aromatic flavor.
• 

  Taro Paste

  Taro paste is made by steaming taro root, mashing it into a smooth puree, and mixing in sugar, milk, or cream. A small amount of oil or butter is often added for a silky texture.
• 

  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.
• 

  Spicy Braised Water Fish

  A Sichuan dish featuring fresh water fish braised with chili, doubanjiang, and aromatics, resulting in a rich, spicy, and savory flavor.
• 

  Fresh Shrimp Gua Jiao Seaweed Wrap

  Fresh shrimp, fish gelatin, and seaweed wrapped in a delicate skin and steamed to perfection, offering a tender and nutritious dish.
• 

  Duck Broth Noodles

  A dish featuring duck offal and rice noodles simmered in a rich duck broth, resulting in a savory and aromatic meal.

Reviews