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Changsheng Hotel

地方菜 · ⭐ 4.1

200 meters west of the north gate of Fucheng Home, Xingfu North Road

Dishes

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  Three-Flavor Stewed Dumplings

  Sanxian Manzi is a dish made with pig blood, pork, and shrimp. Pig blood and pork are minced, mixed with seasonings, steamed into blocks in molds, then sliced and pan-fried until slightly crispy before being simmered together with shrimp to blend flavors.
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  Large Yellow Croaker

  Yellow croaker is a common sea fish typically cooked by steaming, braising, or frying. The main ingredient is fresh yellow croaker, seasoned with ginger, scallions, cooking wine, and other seasonings. The preparation emphasizes preserving the tender texture of the fish meat.
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  Hand-Made Fish Ball Soup

  Handcrafted fish ball soup is a delicacy made primarily with fresh fish meat hand-beaten into balls, complemented by vegetables and other ingredients, then carefully simmered. The fish balls are tender and flavorful, while the broth is清爽 (clear and refreshing), fully showcasing the freshness and taste of the fish.
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  Stir-Fried Abalone

  A dish made by quickly stir-frying fresh abalone with oil and seasonings, resulting in a tender and flavorful seafood delicacy.
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  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.
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  Sautéed Scallop Cubes

  Sautéed Scallop Cubes is a seafood dish from Shandong or Northeastern Chinese cuisine, primarily made with fresh scallop adductor muscles (scallop cubes). The scallops are cleaned, cubed, and coated with starch and egg white. They are quickly stir-fried in hot oil until they change color and set aside. Then, aromatics like scallion, ginger, and garlic are stir-fried, followed by vegetables such as bell peppers. The scallop cubes are returned to the wok, and a sauce made from broth, salt, cooking wine, and a small amount of starch slurry is added. The dish is quickly tossed until evenly coated. The finished dish is bright in color, with tender and succulent scallop cubes.
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  Charcoal-Grilled Octopus

  A dish featuring fresh octopus grilled over charcoal, offering a tender texture and smoky flavor with a subtle sweet-salty taste.
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  Lily and Pumpkin

  Baihe Pumpkin is a dish primarily made with fresh lily bulbs and pumpkin. The pumpkin is peeled and cut into pieces, then steamed or boiled together with the lily bulbs to preserve the natural flavors, resulting in a soft, tender, and subtly sweet texture.
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  Braised Taro in Clay Pot

  A savory dish featuring taro slowly cooked in a clay pot with pork or cured meat, resulting in a rich, tender texture.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Old Vinegar Mixed Three Delicacies

  A classic Chinese cold dish made with cucumber, carrot, and bean sprouts, tossed in aged vinegar, garlic, and sesame oil for a refreshing, tangy flavor.
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  Steamed Shrimp Paste with Soy Sauce

  A Cantonese dish made by steaming shrimp paste seasoned with soy sauce, resulting in a delicate and savory flavor.
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  Stir-fried Sea Intestine with Chinese Chives

  This dish features fresh sea intestine and Chinese chives as the main ingredients. The sea intestine is cleaned, gutted, cut into sections, and briefly blanched to retain its crisp texture. Chinese chives are washed and cut into sections. In a hot wok with oil, ginger and garlic are stir-fried until fragrant, followed by the sea intestine for quick stir-frying. Then, the chive sections are added, seasoned with salt, light soy sauce, and a splash of cooking wine, and stir-fried over high heat until evenly combined. The dish highlights the crisp texture of the sea intestine and the fresh aroma of the chives.
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  Air-Dried Chicken

  Air-dried chicken is a dish made from whole chickens, marinated and then hung to air-dry or sun-dry. It's typically seasoned with salt, Sichuan pepper, and star anise, then dried naturally or at low temperatures to concentrate flavor and firm the texture.
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  Spicy Lamb Ribs

  Spicy lamb chops are made from lamb ribs, marinated and then pan-fried or stewed. The marinade includes chili, Sichuan pepper, ginger, and garlic to infuse flavor. Cooking preserves the tenderness of the lamb while adding a spicy kick.
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  Fresh Chili Fish Slices

  Fresh pepper fish slices is a dish made primarily with fresh fish slices, accompanied by fresh chili peppers, ginger, garlic, and other seasonings. The fish slices are marinated and then stir-fried or blanched, before being cooked together with sautéed fresh chilies to create tender, flavorful fish slices and spicy, crisp chilies.
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  Spanish Mackerel

  Spanish mackerel is a common saltwater fish with tender meat and a delicious flavor. Typically, the fish is cleaned, then marinated with salt and cooking wine for a while before being pan-fried until golden brown on both sides or steamed until fully cooked. It can also be prepared together with ingredients such as ginger slices and scallions for added flavor.
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  Foie Gras Baked with Tea Tree Mushrooms

  A luxurious dish combining rich foie gras with savory tea tree mushrooms, baked to perfection for a harmonious blend of textures and flavors.

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