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A San Zhe Xian Guan · Firepot Home-style Stir-fry · Night Snacks (Wujiaochang Branch)

鱼鲜 · ⭐ 4.4

No. 245, Zhengli Road (opposite Gate 3, Jiangwan Sports Stadium)

Dishes

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  Cooks' King Braised Eel

  A dish featuring fresh eel braised with soy sauce, sugar, and aromatics, resulting in tender, flavorful meat with a glossy finish.
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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Oil-Steamed East China Sea Mackerel

  Fresh East China Sea mackerel is marinated and slowly cooked in hot oil to achieve tender, flavorful meat with a slightly crispy skin.
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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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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Steamed Drunk Crab

  Steamed drunken large-head shrimp is made with fresh large-head shrimp, which is blanched and then soaked in a specially prepared drunken marinade. The marinade typically consists of yellow wine, soy sauce, sugar, ginger slices, and scallions, allowing the shrimp meat to absorb the rich aroma of alcohol and savory flavors.
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  Steamed Chicken in Sauce

  A classic Cantonese cold dish made by poaching a castrated chicken and serving it chilled, with a savory ginger-scallion sauce.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Shanghai-style Scrambled Fish with Green Onion

  A classic Shanghai dish featuring fresh sea bream, pan-fried and baked with abundant green onions for a fragrant, tender result.
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  Su Bei Free-range Chicken Soup

  A traditional soup made with free-range chicken from Su Bei, simmered slowly with goji berries, red dates, and ginger for a rich, nourishing flavor.
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  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

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