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Chaozhou Fish Sashimi

Cantonese cuisine · ⭐ 4.1

Entrance of Rongxi Village

Dishes

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  Spicy Jellyfish Head Salad

  Cold jellyfish head salad is a dish made primarily from jellyfish heads. After soaking, the salt and impurities are removed, then sliced and mixed with scallions, ginger, garlic, cilantro, and seasoned with vinegar, soy sauce, sugar, and sesame oil.
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  Salted Crab with Roe

  A seafood dish made by marinating fresh crabs in salt and seasonings, resulting in rich, savory roe and tender meat.
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  Stir-fried Intestines

  A stir-fried dish made with pork intestines and vegetables, known for its spicy and aromatic flavor.
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  Shrimp Salad

  A cold dish made with fresh shrimp, marinated and served chilled, known for its tender texture and savory flavor.
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  Blood Clam

  Blood clam is a dish primarily made with fresh clams, typically stir-fried with minced garlic, ginger slices, and other seasonings to allow the clams to fully absorb the flavors. A small amount of yellow wine and soy sauce is often added during preparation to enhance aroma while preserving the clams' tender texture.
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  Large Oyster

  Select large oysters steamed or grilled to preserve their natural freshness, served with garlic butter or chili sauce for a rich, savory flavor.
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  Fish Head Congee

  Fish Head Congee is a porridge dish made by simmering fresh fish heads. It typically uses silver carp or grass carp heads, combined with basic ingredients like rice, ginger slices, and scallions. The fish heads are first pan-fried until lightly golden, then boiled with water before adding washed rice. The mixture is simmered over low to medium heat until the rice grains break down and the broth turns creamy white. The slow cooking process allows the fish head's natural umami to infuse into the congee. The final dish has a smooth texture and a delicate seafood aroma, often seasoned lightly with salt or white pepper.
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  Fish Head Noodles

  Fish head rice noodles is a dish made with fish head and rice noodles. Fresh carp or bighead carp heads are stewed with ginger slices and green onions, absorbing the rich broth. Rice noodles are soaked beforehand and heated in the broth to absorb its flavor. The soup is rich, the fish head tender, and the noodles smooth and delicious.
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  Fish Head Congee

  A savory rice porridge made with fish head and rice, simmered slowly to create a rich, creamy texture.

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