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Bajiahe Fish House

Northeastern Chinese cuisine · ⭐ 3.6

No. 1833, Xiang'an South Avenue

Dishes

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  Ancient Method Stewed Fish Head

  Fresh fish head stewed slowly with ginger, scallions, and seasonings to create a rich, tender dish using traditional methods.
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  Chicken Mushroom Powder

  Chicken mushroom powder is a dish made primarily with chicken and dried mushrooms. The chicken is cut into pieces and cooked together with the dried mushrooms, then seasoned to create a flavorful broth. Finally, it is mixed with vermicelli or rice noodles for serving. During preparation, it is typically simmered in water or stock to make the chicken tender and the mushrooms fragrant, while the noodles absorb the broth to become smooth and delicious.
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  Dry-Fried Bighead Fish Pieces

  Dry-fried bighead fish pieces is a traditional Chinese dish made with bighead fish, cut into pieces, coated with flour, and fried. The outer layer is crispy, and the inner meat is tender, with a slightly salty and fragrant flavor.
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  Dried Tofu Sheet

  Dry tofu is a soy-based product made from yellow beans, processed through steps such as grinding, boiling the slurry, adding coagulant, and pressing. It has a thick texture and a resilient, chewy consistency, making it suitable for slicing, dicing, or cutting into strips for cooking. Common preparation methods include cold mixing, stir-frying, stewing, or using it as a wrap ingredient in dishes.
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  Stir-fried Mixed Vegetables

  Stir-fried mixed vegetables is a cold dish made by blanching or mixing fresh vegetables with seasonings and hot oil to enhance aroma. Common ingredients include cucumber, bean sprouts, celery, and carrots, seasoned with garlic, chili, and scallions.
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  Fried Cucumber with Fragrant Fish

  Fresh cucumber and fragrant fish are marinated, coated in batter, and deep-fried. Crispy exterior, tender interior; the cucumber is refreshing and sweet, while the fish offers rich aroma and layered texture.
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  Ox Tail

  Beef tails are blanched, then simmered with ginger slices and green onions until tender, yielding a rich broth. Main ingredient is beef tail, seasoned with basic spices.
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  Beef Tail Fish

  A dish made with beef tail and fish, slowly stewed together to create a rich, savory flavor.
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  Red Stewed Willow Root Fish

  Red-stewed willow root fish is made primarily from willow root fish, seasoned with scallions, ginger, soy sauce, and sugar, then slowly braised. The fish meat is tender, the broth rich and glossy, with a bright red color and a savory-sweet taste.
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  Homemade Pig's Gelatin

  Homemade pigskin jelly is made by cleaning, blanching, and boiling pork skin, then cooling it to solidify. Cut the skin into strips or slices, simmer slowly in water with ginger and cooking wine until gelatin dissolves, strain, pour into containers, and chill to form a translucent gel.
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  Braised Mudskipper in Sauce

  Stewed mudfish with sauce is a dish featuring mudfish as the main ingredient, blanched and then simmered with fermented bean paste, ginger, and garlic. The mudfish remains tender, while the sauce infuses rich flavor.
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  Sesame Sauce Noodles

  Sesame sauce noodles is a dish primarily made with rice noodles and sesame paste. The rice noodles are boiled and then rinsed with cold water to maintain their chewy texture. A sauce is prepared by mixing sesame paste with minced garlic, vinegar, soy sauce, and sugar, which is then poured over the noodles. Finally, chopped green onions and chili oil are sprinkled on top.

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