Stew Master (Zhengrong Financial Center Store)
小吃快餐 · ⭐ 3.6
No. 168 Jianxing Road, Zhengrong Yupin Central, Building 6, 1st Floor, Shop No. 07 (Duplex Commercial Space)
Dishes
Four Substances Old Duck SoupA nourishing soup made with old duck and four traditional Chinese herbs—Angelica, Ligusticum, White Peony, and Rehmannia—slow-cooked to perfection.
Inkfish and Pork Bone StewA Chinese stew featuring inkfish and pork bones, slow-cooked to create a rich, savory broth with tender ingredients.
Angelica Beef SteakA tender beef steak simmered with angelica and goji berries, offering a rich, medicinal flavor and nourishing properties.
Corn and Spare RibsCorn and pork ribs is a dish made primarily with pork ribs and corn. The ribs are usually blanched and then stewed with corn to make the meat tender and flavorful. Ginger slices and green onions may be added for aroma and to reduce odor, while soy sauce and salt are often used for basic seasoning.
Steamed Chang FishA Cantonese classic dish made by steaming fresh Chang fish, seasoned with ginger, scallions, and a touch of soy sauce to highlight its natural freshness.
Minced Meat Steamed EggA Chinese home-style dish made by steaming minced pork mixed with eggs, resulting in a tender and savory texture.
Cauliflower and Sausage SaladCauliflower and sausage are blanched and mixed with seasonings for a refreshing, crisp dish.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
Minqing Braised Pork KnuckleMinqing Braised Pork Knuckle is a traditional dish from the Minqing region of Fujian, primarily using fresh pork fore knuckles. The knuckles are blanched, then simmered with light soy sauce, dark soy sauce, rock sugar, cooking wine, ginger, star anise, and cinnamon over low heat for an extended period until the meat becomes tender and the sauce thickens. The finished dish has a glossy red-brown color, with soft, flavorful meat rich in collagen.- Minqing Pig ShankA Fujian regional dish made with pork shank, yellow beans, and peanuts, slowly stewed to create a rich, savory broth with tender meat.
Cilantro Beef Offal SaladA cold dish made with beef offal such as tripe and intestines, mixed with fresh cilantro, garlic, chili oil, and seasonings for a spicy and aromatic flavor.
Bone Marrow Pork ShankA Chinese dish made by slow-cooking pork shank until the marrow is tender and flavorful, often seasoned with ginger and scallions.