Xiaohai Seafood (Nan Da Jie Branch)
鱼鲜 · ⭐ 3.7
南大街28-4号
Dragon Mate tips
If you are traveling in China to visit Changzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 南大街28-4号. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Homestyle Sugar Pickled Garlic, Scallop and Clam Duo, Osmanthus Taro Balls.
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: Changzhou
- Category: 鱼鲜
- Rating: 3.7
- Address: 南大街28-4号
- Popular dishes: Homestyle Sugar Pickled Garlic, Scallop and Clam Duo, Osmanthus Taro Balls, Raw-Marinated Crab Blocks, Braised and Marinated Yellow Wine Crab
China trip · China travel
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Dishes
Homestyle Sugar Pickled GarlicHomestyle Sugar Pickled Garlic is made by soaking fresh garlic in a sweet and sour brine, resulting in a crisp, tangy snack often served as an accompaniment to meals.
Scallop and Clam DuoFresh scallops and clams steamed to perfection, served with ginger, garlic, and scallions for a delicate, savory flavor.
Osmanthus Taro BallsGuìhuā Mǎtí is a cold dish primarily made with water chestnuts (bíqí). After peeling and slicing or dicing the water chestnuts, they are briefly blanched, then mixed with osmanthus syrup or honey for flavor. Once well combined, it is chilled for a short time before serving. Some recipes add a small amount of lemon juice or white vinegar to enhance the taste.
Raw-Marinated Crab BlocksA cold dish made by marinating fresh crab meat in salt, ginger, garlic, and vinegar for a delicate, savory flavor.
Braised and Marinated Yellow Wine CrabFresh crab is slowly cooked in a secret blend of yellow wine, ginger, and scallions, then chilled to absorb the rich aroma and flavor.
红油无骨鸡爪红油无骨鸡爪以鸡爪为主要食材，经过焯水、去骨处理后，用红油、辣椒、花椒、蒜、姜等调料拌制而成。成品色泽红亮，口感爽脆，带有浓郁的香辣味。
Glutinous Rice Lotus Root with OsmanthusA sweet dish made by stuffing lotus root with glutinous rice and steaming it, then drizzling with osmanthus syrup for a fragrant, soft, and sweet flavor.
Love of Fish and ShellfishA fusion dish featuring fresh fish and seafood, steamed or simmered to preserve natural flavors, with ginger, garlic, and scallions for a delicate taste.
Spicy Small CrabA spicy Sichuan dish made with small crabs stir-fried in a blend of chili, Sichuan pepper, and aromatic spices.
Spicy Stir-Fried SnailsSpicy stir-fried snails is a dish using snails as the main ingredient. After cleaning and blanching to remove fishy smell, snails are stir-fried with chili, Sichuan pepper, ginger, and garlic to absorb the spicy and numbing flavors.