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Zui Feng Lou Private Cuisine (Fangxing Branch)

地方菜 · ⭐ 3.8

Qinglongtan Road, Fangxing North Garden

Dishes

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  三鲜火锅

  三鲜火锅以猪骨或鸡骨熬制的高汤为底，加入虾仁、鱼片和猪肉等三种鲜味食材，辅以白菜、豆腐、粉丝等配菜，煮熟后食用。
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Braised Beef Tripe in Soup

  A traditional Chinese dish featuring tender beef tripe simmered in a flavorful broth with aromatic spices.
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  Thai Eggplant

  Thai Eggplant is a flavorful dish made with eggplant stir-fried in a tangy and spicy sauce using fish sauce, lime juice, chili, and garlic.
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  Special Hand-Grabbed Fan Bones

  Pork fan bones marinated in secret sauce and slow-cooked until tender, offering rich bone flavor and a unique hand-held dining experience.
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  Feidong Loach Noodles

  A specialty dish featuring Feidong's local loach and hand-pulled noodles, simmered together to create a rich, savory broth that infuses the noodles with delicate flavor.
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  Black Pepper Beef Steak

  Black pepper beef steak is a dish primarily made with beef. The beef tenderloin is sliced into strips and marinated with black pepper, soy sauce, and other seasonings, then quickly stir-fried on a hot iron plate. Onions and green peppers are added and stir-fried together, resulting in tender and juicy beef with a rich black pepper aroma.
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  Braised Tofu with Greens

  A classic Chinese dish made by simmering soft tofu and fresh greens in a savory broth, resulting in a light and nourishing meal.
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  Spicy Dry Pot Duck Heads

  Spicy dry pot duck heads is a dish made primarily with duck heads, seasoned with green peppers, red peppers, onions, garlic, ginger, and doubanjiang, then stir-fried and simmered until the sauce thickens. Chili and Sichuan peppercorns are used for flavor, giving it a rich spicy taste.

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