Oriental Flavor · Zhang's Private Kitchen (Chang'an Yingxin Road Branch)
特色菜 · ⭐ 3.9
No. 18 Yingxin Road
Dishes
Loofah with Preserved Vegetable and EdamameA refreshing stir-fry dish made with tender loofah, preserved vegetables, and fresh edamame, offering a savory and crisp taste.
Salted Pork with Bamboo Shoots and GreensA traditional Chinese dish made with salted pork, bamboo shoots, and greens, stir-fried for a savory and fresh taste.
Home-style Sour Cabbage FishA Sichuan dish featuring fresh carp and sour cabbage, known for its tangy, spicy flavor and tender fish meat.
Spicy Stir-Fried Organic CauliflowerDry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
Fresh-Dried WontonsFreshly made dried wontons, filled with pork and vegetables, air-dried for convenience. Simply boil before serving for a delicious, savory dish.
New-style MaoxuewangA modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Steamed White FishSteamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
Stone Pot Health TofuA healthy dish made with soft tofu and vegetables cooked in a heated stone pot, absorbing rich flavors and offering a nourishing meal.
Mushroom Old Goose SoupA rich soup made with old goose and various mushrooms, known for its deep flavor and nourishing qualities.
Numbing and Spicy Frog LegsA spicy Sichuan dish featuring tender frog legs stir-fried with chili, Sichuan peppercorns, and aromatic spices, delivering a numbing and fiery flavor.