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Zhu Ji Xiao Yu Guan (Da Ming Road Branch)

江浙菜 · ⭐ 4.6

No. 208 Daming Road

Dishes

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  Braised Pork Belly with Qiaolin Tofu

  Braised pork belly with Qiaolin tofu is a dish made mainly with pork belly and Qiaolin tofu, cooked by stewing. The pork belly has a rich texture with a balance of fat and meat, while the Qiaolin tofu is delicate and absorbs the meat juices, making it delicious.
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  Stove-Pot Small Mixed Fish

  A homestyle dish made with various small fish and vegetables, cooked in a cast-iron pot for rich flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Millet Sea Cucumber

  Xiaomi Liao Shen is a dish featuring Liao sea cucumber and millet as main ingredients. The sea cucumber must be soaked beforehand, then cooked with washed millet to allow the millet to absorb the umami flavor, creating a unique texture.
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  Stir-Fried Garlic Shrimp in Flat Pan

  A dish of fresh shrimp stir-fried with abundant garlic in a flat pan, resulting in tender, flavorful shrimp with rich garlic aroma.
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  Zhu's Braised Intestine Heads

  Fresh pork intestines are meticulously cleaned and braised in a secret old broth, resulting in tender, flavorful bites with rich aroma.
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  Authentic Old Hen Chicken

  A slow-cooked dish using aged hen chicken, resulting in tender meat and rich broth, ideal for nourishment.
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  Clear Soup Lamb Hot Pot

  A hot pot dish featuring tender lamb simmered in a clear broth made from bones and herbs, served with vegetables and noodles.
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  Spicy Pork Kidney and Liver Stir-fry

  A spicy stir-fry dish made with pork kidneys and liver, seasoned with chili, garlic, and ginger for a bold, aromatic flavor.
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  Hot-Flamed Pork Kidney Slices

  A Sichuan dish made with pork kidneys quickly stir-fried in hot oil with spices, resulting in a spicy and tender texture.
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  Fragrant Stinky Carp

  Special stinky gu桂fish is made from fresh gu桂fish, fermented specially to develop a unique aroma, then cooked with ginger, scallion, garlic, using frying or braising methods.
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  Gan-style Squid Rings

  Fresh squid rings stir-fried with chili, ginger, and garlic, delivering a spicy and savory flavor typical of Jiangxi cuisine.
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  Red Bean Glutinous Rice Balls

  Red bean glutinous rice balls are a traditional dessert made from glutinous rice balls and cooked red bean paste. The rice balls are formed by kneading glutinous rice flour into small spheres, then boiled and served mixed with the red bean paste.
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  Leek-Scented Pork Kidney

  A dish of pork kidney stir-fried with leeks, offering a savory and aromatic flavor.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Wheat-Scented Eggplant Cutlet

  A Chinese dish featuring eggplant stuffed with meat and coated in wheat flour, then deep-fried to golden crispness.
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  Huangshan Lu Hua Chicken

  Huangshan Lu Hua Chicken is a traditional dish made with free-range Lu Hua chicken from Huangshan, slowly stewed in a clay pot with ham and mushrooms for rich flavor.

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