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Zhe Teng · Cantonese Zhezhe Pot (Qianhai Kexing Tian Di Branch)

粤菜 · ⭐ 4.8

Shop 1F49–1F51, Building 1, Qianhai Kexing Science Park, Xingye Road

Dishes

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  Five-Fingered Velvet Peach Simmered with Xinghua Chicken

  Mainly made with Xinghua chicken, paired with five-fingered velvet peach and ginger slices, cooked using the 'zhe' method. The chicken is tender, the broth rich, with a distinctive fragrant and slightly sweet aroma from the five-fingered velvet peach.
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  Five-Fingered Hairy Peach Simmered Abalone Chicken

  Made with five-fingered hairy peach, abalone, and chicken, slow-cooked using the 'zhezhe' pot technique. Rich broth, fragrant aroma, tender meat, with a unique medicinal food flavor.
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  Salted Egg Yolk Baked Shrimp

  Large shrimp are deveined and coated with a sauce made from salted egg yolk and seasonings, then baked to infuse the shrimp with savory egg yolk flavor and form a golden crispy crust.
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  Stir-fried Chicken with Apple

  A Cantonese dish featuring chicken stir-fried with apples and onions, known for its savory flavor and fruity aroma.
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  Stir-fried Cauliflower

  A Cantonese dish featuring cauliflower stir-fried quickly with garlic and ginger, resulting in a crisp and savory flavor.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Lemon Leaf Stir-fried Crispy Eel

  A Cantonese dish featuring crispy eel stir-fried with lemon leaves, garlic, and chili for a fragrant, savory flavor.
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  Shagiang Stir-fried Orchard Chicken

  A Cantonese dish featuring orchard chicken stir-fried with sand ginger, garlic, and chili in a clay pot for rich flavor.
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  Shagiang Stir-fried Mountain Chicken

  A Cantonese dish featuring mountain chicken stir-fried with sand ginger, garlic, and chili in a clay pot for rich flavor and tender meat.
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  Seafood Oyster Pancake

  Seafood oyster cake is a pan-fried dish made with fresh oysters, eggs, sweet potato starch, and vegetables. Mix oysters with beaten eggs, add sweet potato starch to form a paste, then include scallions and ginger for flavor. Cook in a flat pan until golden brown on both sides for a crispy exterior and tender interior.
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  Stir-fried Crispy Intestines

  Stir-fried crispy intestines is a Cantonese dish featuring pork intestines. After cleaning and cutting into segments, they are quickly stir-fried with garlic, ginger, scallions, soy sauce, and oyster sauce over high heat to retain their crisp texture.
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  Perilla Stir-fried Clams

  Fresh clams are stir-fried quickly with perilla leaves and garlic, resulting in tender clams with a fragrant, slightly spicy, savory taste typical of Cantonese home cooking.
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  Crispy Cauliflower

  Crispy cauliflower stir-fried with garlic and chili, offering a fresh and crunchy texture.
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  Maoming Fragrant Smooth Noodle Soup

  Maoming fragrant smooth noodle soup is made from high-quality rice noodles, steamed and drained, then served with a specially prepared sauce and fresh ingredients. The texture is smooth and tender, with a rich, savory sauce and common additions such as bean sprouts, greens, barbecued pork, or marinated eggs, offering a unique flavor.
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  Stir-fried Pork Neck with Wok Hei

  A Cantonese dish featuring pork neck meat stir-fried quickly in a wok with garlic, onions, and peppers, delivering a smoky, savory flavor.
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  Black Pepper Beijing Green Onion Stir-fried Beef Cubes

  Stir-fried beef cubes with Beijing green onions and black pepper sauce, featuring tender juicy beef, crisp green onions, and a rich, aromatic black pepper flavor.

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