Close

小味海鲜家常菜·烟台老鲁菜(三站店)

地方菜 · ⭐ 4.3

No. 18-2-Fu, Qianjin Road

Dishes

• 

  Eight Immortals Crossing the Sea

  Eight Immortals Crossing the Sea is a soup dish primarily made with eight types of seafood, including sea cucumber, squid, and shredded meat. The ingredients are cleaned thoroughly and then simmered together with vegetables and tofu until fully cooked and the broth becomes rich and flavorful.
• 

  Large Cod Dumplings

  Large cod dumplings made with fresh fish and pork, handcrafted for a delicate, savory taste.
• 

  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
• 

  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
• 

  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.
• 

  Seafood Mixed Grain Bun

  Seafood mixed grain buns are made with whole grain dough wrapped around shrimp, squid, shellfish, and other seafood, steamed or pan-fried. The dough is a blend of brown rice, oats, and cornmeal, while the filling combines seasoned seafood with diced vegetables to preserve natural flavors.
• 

  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
• 

  Grilled Beef Brisket and Tendon Skin

  A dish made from beef brisket, tendon, and skin, marinated and grilled over charcoal for a crispy exterior and tender interior.
• 

  Grilled Pig Intestine

  A Chinese dish made by grilling cleaned and seasoned pig intestines over charcoal, resulting in a crispy exterior and tender interior.
• 

  Crispy Pork Knuckles

  Roasted pork cartilage is a dish primarily made with pork cartilage. To prepare it, the cartilage is first marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and crispy. This process preserves the original nutrients and flavor of the cartilage.
• 

  Grilled Pork Belly

  Grilled pork belly is a popular dish made by marinating pork belly and grilling it until crispy on the outside and tender inside, often served with garlic and vegetables.
• 

  Grilled Shrimp Paste

  Grilled shrimp paste is made from fresh shrimp, minced and mixed with seasonings to form a shrimp paste, then grilled. Egg white and starch are often added for elasticity, resulting in a slightly charred surface while keeping the inside tender.
• 

  Old Huang County Fried Pork Tenderloin

  A traditional Chinese dish made with pork tenderloin, marinated and deep-fried to achieve a crispy exterior and tender interior.
• 

  Leg Slice Meat

  A Chinese dish made by stir-frying sliced pork leg with mushrooms and vegetables, known for its tender texture and savory flavor.
• 

  Tea-Scented Chicken Wings

  Tea-infused chicken wings marinated with tea (usually green or oolong) and seasonings, then cooked by pan-frying, grilling, or steaming. The tea aroma infuses the meat, creating a unique tea-flavored dish.
• 

  Spicy Stir-Fried Clams

  Spicy stir-fried clams is a dish featuring clams as the main ingredient, stir-fried with green and red chili peppers and minced garlic. First, clean the clams thoroughly, then quickly stir-fry them at high heat with seasonings to preserve their fresh and tender texture.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
• 

  Money Bone

  Pork spine bones, typically with meat, are blanched to remove odor, then marinated with soy sauce, cooking wine, and sugar before braising or stewing until tender and flavorful.
• 

  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
• 

  Spicy Boneless Chicken Feet

  Spicy boneless chicken feet made with chicken feet, blanched and de-boned, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth until flavorful, and finally reduced to a glossy finish. The chicken feet are soft, tender, and fall off the bone.

Reviews