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Lili Fish Harbor (Rongwan Town Branch)

Home-style Chinese cuisine · ⭐ 4.7

Rooms 305–306, 3rd Floor, Changsha Greenland Binfenhui, Yinpen South Road

Dishes

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  Stir-Fried Pork with Vegetables

  A savory stir-fry dish made with pork and vegetables, seasoned with a secret sauce for a delicious, slightly spicy flavor.
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  Lili Hand-Made Fish Balls

  A Cantonese dish made from fresh fish meat, hand-pounded into a paste and shaped into balls, known for its chewy texture and fresh taste.
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  Li Li's Signature Stinky Guizhi Fish

  A signature dish featuring fresh guizhi fish fermented uniquely and cooked with a secret sauce, delivering a distinctive aroma and savory flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Sautéed Squid with Leek Fragrance

  Fresh squid stir-fried with leeks in a flat pan, delivering a tender texture and rich aroma.
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  Spicy Fish Slices

  A Sichuan dish featuring tender fish slices stir-fried with chili peppers and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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  Organic Big Fish Head from Reservoir

  Made with organic big fish head from reservoir, simmered with tofu and seasonings for a rich, creamy broth and tender meat.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Stinky Guilu Fish

  Stinky mandarin fish is a dish made primarily from mandarin fish. To prepare it, the fish is marinated and fermented to develop a unique odor. During cooking, it is braised with seasonings such as scallions, ginger, and garlic, allowing the fish to absorb flavor while maintaining its tender texture.
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  Fermented Mandarin Fish (58 yuan/jin)

  Fermented Mandarin Fish is a traditional Anhui cuisine dish, made primarily with fresh mandarin fish (Siniperca chuatsi). The fish is processed and marinated in light saltwater for several days to allow natural fermentation, developing a distinctive aroma. Before cooking, it is rinsed and typically braised or dry-braised with seasonings such as ginger, garlic, and chili. The cooked fish has firm flesh and a unique fermented flavor, savory with a hint of spiciness.
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  Sour Radish with Beef Tripe

  Suan Luobo Niudu is a dish primarily made with beef tripe and pickled radish. The beef tripe is carefully prepared to achieve a tender texture, complemented by the tangy and spicy pickled radish, creating a refreshing and appetizing flavor. During cooking, the sour taste of the pickled radish blends harmoniously with the savory richness of the beef tripe, resulting in a uniquely flavorful dish.
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  Green Pepper and Abalone Slices

  A Chinese dish made with fresh abalone slices stir-fried quickly with green peppers, offering a crisp and savory taste.
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  Abalone Noodles

  A refined dish featuring fresh abalone and handmade wheat noodles, simmered in a savory broth for rich flavor and tender texture.

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