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Zhao Zhou Yan

冀菜 · ⭐ 4.8

Yifang City, Anji Avenue, Zhaozhou Town (4th and 5th floors)

Dishes

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  Layered Meat Pie

  Layered pork pie is a traditional Chinese pastry made with a filling of minced pork and a dough made from flour. The dough is layered to enclose the meat filling, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender, juicy interior.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Dry Pot Deer Antler

  A dish featuring deer antler as the main ingredient, stir-fried with vegetables in a dry pot style, delivering a rich and spicy flavor.
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  Cantonese Roast Duck

  Cantonese Roast Duck is a classic dish made by marinating and roasting duck until the skin is crispy and the meat tender, with a rich, savory flavor.
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  Fruit Platter

  A fruit platter consists of various fresh fruits cut into chunks or slices, commonly including apples, bananas, oranges, grapes, watermelons, and strawberries, selected according to the season and region. To prepare, wash the fruits thoroughly, peel and pit them, then cut into uniform small pieces or slices, arranging them on a plate. A small amount of honey or lemon juice may be added to prevent oxidation and discoloration.
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  Almond Water Pineapple

  A refreshing cold dish made with fresh water pineapple and sautéed almonds, lightly sweetened and thickened with starch.
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  Stone Pot Roasted Pork Ribs

  Fresh pork ribs marinated in a secret sauce and roasted in a hot stone pot, resulting in tender and flavorful meat with rich aroma.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Zhaozhou Tiger Skin Pig Trotter

  A traditional Chinese dish featuring braised pork trotter with a crispy, tiger-striped skin, tender and richly flavored.
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  Pear Glazed Pork Cutlet

  Pork tenderloin is coated and deep-fried until golden, then stir-fried with a sweet and sour sauce made from rock sugar, pear, and vinegar. The dish features a crispy exterior and tender interior with a refreshing pear flavor.
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  Donkey Meat Duo

  A dish featuring donkey meat prepared in two distinct flavors, typically a savory braised version and a spicy stir-fried one, offering rich taste and tender texture.
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  Huang Gong Jiao Sauce Steamed Nanwan Lake Fish Head

  Fresh fish head from Nanwan Lake steamed with Huang Gong Jiao sauce, delivering a spicy and aromatic flavor.

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