The food certainly looks promising!
Hmmm that “Dry Land Fish” (too literal of a translation) should have technically been dried flounder (this according to the Chinese name of the dish and fish in question per Yelp menu pictures). Dried flounder is normally roasted over the stove then put into the wonton broth, along with shrimp roe. This is what classic wonton noodle shops in Hong Kong do as part of broth making.
However, if they are saying “Dried Land Fish” here are the dried anchovy or white bait looking fish for the chives or Chinese broccoli dishes, then that’s the wrong and misleading nomenclature to use (unless the dish was stir fried with some dried flounder powder, which does exist, and can be added to broth as a shortcut method, similar to katsuobushi in powder form for a faster way to make soup stocks. )
Here’s “dry land fish” stir fried with gai lan in Hong Kong. There is a Chiu Chow version of this dish also in Hong Kong, but instead of “dry land fish” it’s called “square fish” (Fong Yu). Essentially both refer to dried flounder that is roasted (or in this case stir fried). It’s an alternate savory component instead of using ham yu/salted fish.
