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Zheng Zhuang Fat Pork Seafood Restaurant (Jiushui Road Branch)

鱼鲜 · ⭐ 3.8

No. 182-6, Jiushui East Road

Dishes

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  Family Feast Dumplings

  Family Feast Dumplings are made with a mix of ingredients including pork, shrimp, mushrooms, carrots, and cabbage, offering a rich filling. They are hand or machine-made and boiled before serving.
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  Smokeless Roast Meat

  Smokeless roast meat uses fresh pork or beef, marinated and slowly roasted on a smoke-free grill to retain tenderness and avoid harmful smoke from traditional grilling.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Fried Shrimp

  Fried shrimp is a dish made primarily with fresh shrimp, which is marinated and then coated in a thin layer of starch or batter before being deep-fried in hot oil until golden and crispy. The shrimp has a firm texture, with a crunchy outer crust and a deliciously savory flavor.
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  Cabbage Dumplings

  A Chinese dish made by wrapping seasoned pork in cabbage leaves and steaming them, resulting in a tender and flavorful bite.
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  Low-Temperature Rendered Pork Rinds

  A crispy snack made by slowly rendering pork fat at low temperature, preserving its rich aroma and crunchy texture.
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  Fatty Crumbs Pot

  A homestyle dish made with pork cracklings and vegetables, slow-cooked to create a rich, savory flavor.
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  Bean Dumplings

  A traditional Chinese dish made with mung beans and pork, wrapped in dough and steamed for a soft, savory flavor.
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  Scallion-Style Octopus Salad

  Scallion-mixed octopus is a cold dish featuring octopus (eight-tentacled squid) and scallions. After blanching and draining, the octopus is mixed with chopped white scallions and seasoned dressing. Simple preparation highlights the natural flavors of the ingredients.
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  Scallion-braised Hoof Tendons

  Scallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.
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  Shu Xiang Premium Mao Xue Wang

  Shu Xiang Premium Mao Xue Wang is a classic Sichuan hot pot-style dish. Main ingredients include duck blood, tripe, beef aorta, luncheon meat, soybean sprouts, and wide noodles. The basic preparation involves stir-frying a spicy hot pot base with beef tallow, adding broth to create a numbing and spicy red soup, then cooking harder ingredients like tripe and aorta first, followed by quick-cooking items like duck blood and sprouts. The dish is characterized by its numbing spiciness, rich aroma, and bright red broth.
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  Zhengzhuang Intangible Cultural Heritage Lard Residue Hot Pot

  Zhengzhuang Intangible Cultural Heritage Lard Residue Hot Pot is a traditional dish from Shandong, belonging to Lu Cuisine. Main ingredients include pork belly, Chinese cabbage, tofu, vermicelli, and specially prepared 'lard residue' (crispy meat bits left after rendering pork fat). The basic method involves stir-frying sliced pork belly to render fat, adding lard residue for aroma, then combining with cabbage, tofu, and other ingredients in a clay pot or iron pot. The dish is simmered with broth, and vermicelli is added last to absorb flavors. The resulting dish has a rich broth, crispy lard residue, and ingredients fully infused with savory oil aroma.
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  Qingdao Signature Fried Shrimp

  Qingdao Signature Fried Shrimp is a classic seafood dish from Shandong cuisine. It primarily uses fresh, large sea-caught shrimp, which are shelled, deveined, and briefly marinated with salt, cooking wine, and a dash of white pepper. The shrimp are evenly coated in a thin batter made from flour and starch, then deep-fried in hot oil until the exterior turns golden and crispy while the shrimp meat remains firm and springy. The finished dish has a golden color, a crispy outside and tender inside, highlighting the natural sweetness of the shrimp. It is typically served with seasoned salt or a sweet and sour dipping sauce.
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  Leek Pork Dumplings

  A traditional Chinese dumpling filled with fresh leeks and pork, steamed to perfection for a soft wrapper and savory filling.

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