Lingyu Zi (San Shan Store)
Hot pot · ⭐ 4.3
No. 4 (Self-compiled), Heyang Industrial Zone, San Shan Avenue
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at No. 4 (Self-compiled), Heyang Industrial Zone, San Shan Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold-Marinated Fish Skin, Braised Fish Maw with Olive, Fried Fish Cake (Ghost-shaped Carp Roll).
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Fo Shan
- Category: Hot pot
- Rating: 4.3
- Address: No. 4 (Self-compiled), Heyang Industrial Zone, San Shan Avenue
- Popular dishes: Cold-Marinated Fish Skin, Braised Fish Maw with Olive, Fried Fish Cake (Ghost-shaped Carp Roll), Pan-Fried Fish and Pork Dumplings, 煎鱼饼
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Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Braised Fish Maw with OliveA Cantonese dish featuring fish maw steamed with olives, offering a delicate balance of savory and aromatic flavors.
Fried Fish Cake (Ghost-shaped Carp Roll)A traditional Cantonese snack made by frying minced carp mixed with seasonings, resulting in a crispy exterior and tender interior.
Pan-Fried Fish and Pork DumplingsPan-fried dumplings filled with a mixture of fish and pork, crispy on the bottom and tender inside.
煎鱼饼煎鱼饼主要由鱼肉、淀粉、蛋清和调味料制成，将鱼肉剁成泥后加入辅料搅拌均匀，捏成饼状，放入锅中用油煎至两面金黄，口感外酥里嫩。
Fried Fish DumplingsA traditional Chinese dish made from fresh fish meat mixed with egg white and starch, deep-fried to a crispy exterior and tender interior.
Fried Fish Crumbs with Stone Snail and TaroFried fish crumbs are combined with stone snails and taro, then pan-fried. The fish crumbs are crispy, the snails are savory, and the taro is tender, creating a unique and flavorful dish.
Crazy Pangasius RollA Cantonese specialty featuring fresh pangasius fish, marinated and pan-fried with starch, then glazed in a savory sauce for a tender, aromatic dish.
Fish PasteA traditional Chinese dish made by mashing fresh fish meat into a paste, seasoned and steamed or pan-fried for a delicate, savory flavor.
Fish paste ballsLing鱼滑 is a dish made primarily from carp meat. After removing bones, the fish is minced and mixed with starch, egg white, salt, and a little ginger juice to create a smooth fish paste. It's typically steamed or boiled, resulting in a tender, elastic texture.
Black Pepper Fish NoodlesA stir-fried dish made with fish noodles and black pepper, seasoned with vegetables for a spicy and aromatic flavor.