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Nangang Fish Pot (Luogang Branch)

Hot pot · ⭐ 3.5

Intersection of Kaichuang Avenue and Lihong 2nd Road (beside Xiangxue Archway)

Dishes

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  Stir-Fried Rice Noodles with Three Threads

  Three丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
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  Cold-Marinated Fish Skin

  Cold 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.
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  Free-range Chicken

  Free-range local chicken, slaughtered and prepared by stewing, boiling, or braising. Main ingredient is chicken, seasoned with ginger and scallions, optionally with dried mushrooms and goji berries to preserve the original flavor.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Fried Fish Maw

  A dish made by frying fish maw after marinating, resulting in a crispy exterior and tender interior.
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  Fish Noodles

  A Chinese dish featuring delicate fish strips and noodles, seasoned with savory broth or sauce for a fresh and tender taste.
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  Fish包裹

  A traditional dish made by stuffing fish meat into fish skin and steaming it, resulting in a delicate and flavorful texture.
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  Fish Bladder

  Fish swim bladder is cleaned, blanched or fried, then stir-fried with seasonings. Main ingredient is fish bladder, often flavored with scallions, ginger, garlic, and chili.
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  Fish Dumpling

  A Cantonese dish made from fresh fish meat mixed with egg white and starch, shaped into balls and cooked until tender, offering a delicate and smooth texture.
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  Fish Balls

  Fish balls are round or oval foods made primarily from fish meat, minced, mixed, and seasoned, then shaped by steaming or frying. Starch or egg white may be added to enhance elasticity and texture.
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  Fish Pot with Bottom Layer

  A traditional dish made by stewing fresh fish with tofu, vermicelli, and cabbage in a pot, resulting in a rich, savory flavor.
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  Carpenter's Fish Bones

  A Cantonese dish made from carpenter fish bones, marinated and pan-fried, then simmered with garlic, ginger, soy sauce, and sugar for a savory flavor.

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