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Zhou Ji Zhongshan Crunchy Carp (Xia Meilin Branch)

Hot pot · ⭐ 4.4

No. 238-4 Meihua Road, Xiameilin; Building 16, Jinlin Xinqu, 1st Floor

Dishes

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  Zhongshan Crisp Carp

  A specialty from Zhongshan, Guangdong, made with crisp-textured grass carp prepared by steaming or blanching and served with ginger-scallion sauce to highlight its natural flavor.
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  Chilled Fish Belly

  Fresh fish belly slices marinated and chilled for a refreshing, tender texture.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Hand-Made Fish Balls

  Handcrafted fish balls are made from fresh fish meat, minced and mixed until elastic, then shaped by hand and boiled in water. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
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  Salted Fish Bones

  Sichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
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  Clear Nourishing Soup Base

  Clear nourishing soup base made from various Chinese herbs and ingredients like lotus seeds,芡实, coix seed, poria, goji berries, and red dates, combined with pork or chicken bones as the broth foundation, slowly simmered over low heat for hours to create a refreshing and moist soup base.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Crispy Wanyu Fish

  A dish made with fresh wanyu fish, marinated and deep-fried until crispy outside and tender inside, offering a savory and crunchy texture.
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  Sour Radish

  Suan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
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  Fish Head and Tail

  A Chinese dish made with fish head and tail, typically braised or stewed with ginger, scallions, and soy sauce for a rich, savory flavor.
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  Fish slices

  Fish slices are thin pieces of boneless fresh fish, usually marinated with wine, salt, and starch, then cooked by stir-frying, boiling, or steaming. Common vegetables include green peppers, wood ear mushrooms, and ginger slices. The dish is tender and nutritious.

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