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Zhang Niangniang Bai Ethnic Old Recipe Pickled Fish

地方菜 · ⭐ 4.3

Beside U-STAR KTV, opposite Jialile Supermarket

Dishes

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  Dai-style Potato Strips

  A dish of potato strips fried and tossed in a tangy, spicy sauce typical of the Dai ethnic group's cuisine, offering a crispy texture and bold flavor.
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  Dai-Style Enoki Mushrooms

  Dai-style enoki mushrooms are marinated with garlic, chili, lemongrass, and lime juice for a tangy, spicy flavor.
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  Cold-Mixed Quail Eggs and Preserved Egg Salad

  A refreshing cold dish made with quail eggs and preserved egg, tossed with cucumber and seasonings for a savory taste.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Signature Roasted Pork Belly

  A premium pork belly dish, marinated and slow-roasted over charcoal to achieve a crispy skin and tender, juicy meat.
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  Lemon Salad

  A refreshing salad featuring fresh lemon as the main flavor, typically mixed with vegetables like cucumber and carrot, seasoned with salt, sugar, garlic, and chili.
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  Osmanthus Fish

  A Chinese dish featuring fresh fish steamed with osmanthus flowers, ginger, and scallions, resulting in a delicate, fragrant flavor.
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  Pickled Vegetable Fish

  A dish featuring fresh fish fillets and pickled vegetables, known for its tangy and spicy flavor. The fish is tender and the broth rich with fermented vegetable aroma.
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  Potato Balls

  A Chinese snack made by mashing potatoes, shaping them into balls, and deep-frying until crispy. Delightfully crunchy outside and soft inside.
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  Clam Soup

  A clear soup made with clams, ginger, and scallions, highlighting the natural sweetness of seafood.
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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.

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