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Zhuxiangge Nongjiale (Shitang Community Branch)

家常菜 · ⭐ 3.8

No. 27, Qianshitang, Shitang Community

Dishes

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  Fresh One-Pot Dish

  A pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
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  Reservoir Fish Head Soup

  A rich and flavorful soup made from fresh fish head sourced from reservoirs, simmered with tofu and ginger to create a creamy, savory broth.
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  Steamed Basa Fish

  Steamed basa fish is a dish made with basa fish as the main ingredient, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor and tender texture.
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  Bamboo Shoots Braised Pork

  Bamboo shoot braised pork is a dish primarily made with fatty pork belly and rehydrated bamboo shoots. After cutting the pork into pieces and blanching it, it is cooked together with the bamboo shoots in a pot along with soy sauce, sugar, and cooking wine. It is slowly stewed over low heat until the pork becomes tender and the bamboo shoots absorb the rich broth, resulting in a deeply flavorful dish.
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  Braised Young Chicken

  A traditional Chinese dish made by braising young chicken with soy sauce, sugar, ginger, and scallions until tender and flavorful.
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  Braised Pork Balls

  A dish of pork meatballs braised in a savory sauce made with soy sauce, sugar, and spices.
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  Braised Duck

  A traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Steamed Stinky Tofu with Minced Pork

  A Chinese dish made by steaming fermented tofu with seasoned minced pork, resulting in a savory and aromatic flavor.
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  Wild Eel

  Wild eel is a delicacy made from fresh, wild-caught eels, typically stir-fried or braised to highlight its tender and flavorful meat.
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  Leek and Snail Meat

  Leek and snail meat is a dish featuring fresh leeks and snail meat. After cleaning, the snail meat is stir-fried with chopped leeks, preserving the tenderness of the snail and the freshness of the leeks for a rich flavor.

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