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Guo Wen Ju Smoked Chicken (Anzhen Branch)

小吃快餐 · ⭐ 3.7

Anzhenli Area 1, Anzhen Subdistrict

Dishes

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  Signature Smoked Chicken

  Signature smoked chicken made from whole chickens, marinated and slowly smoked with special spices and wood chips, resulting in firm meat with a rich smoky aroma.
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  Signature Free-range Chicken

  A signature dish featuring free-range chicken slow-cooked to tender perfection with a secret sauce.
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  Smoked Aromatic Chicken Thigh

  Smoked large chicken leg made from whole chicken legs, marinated and smoked with wood chips or tea leaves. The meat absorbs the smoky aroma, with a slightly charred skin and tender flesh, preserving the original flavor of the chicken leg.
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  Smoked Pork Spine

  Smoked pork spine is a dish featuring pork spine as the main ingredient, marinated and smoked with wood chips or tea leaves to impart a unique aroma. The pork spine is first blanched to remove odor, then seasoned and marinated before smoking for tender, flavorful meat.
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  Smoked Pork Trotters

  Smoked Pork Trotters is a dish made with pork trotters, which are marinated and then smoked using special spices. The meat is tender and has a rich smoky flavor.
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  Pork Ear

  Pork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
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  Braised Pork Elbow in Sauce

  Boneless braised pork elbow made with tender pork elbow, simmered until soft, deboned, then slowly cooked in a sauce of soy sauce, sugar, and cooking wine for rich flavor and tender texture.
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  Guo Wenju Smoked Chicken

  Guo Wenju smoked chicken is made from chicken, marinated and traditionally smoked. Fresh thighs or whole chickens are used, seasoned with spices and then smoked with wood chips to create a firm texture and distinctive smoky aroma.
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  Crispy Fried Pork

  Crispy fried pork is a deep-fried dish made primarily with pork, usually using skin-on pork belly cut into cubes or slices. After marinating, it's coated in starch or flour and fried in hot oil until the exterior turns golden and crispy, while the inside remains tender.

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