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Lao Zao Men (Huajiao Vanke Branch)

江浙菜 · ⭐ 4.2

Building 70, Vanke Charm Garden, Jinrong Avenue, Rooms 10 and 11

Dishes

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  Classic Sweet and Sour Pork Tenderloin

  Classic sweet and sour pork is a traditional Chinese dish made with pork tenderloin and sweet and sour sauce. The pork strips are coated in starch, deep-fried until crispy outside and tender inside, then stir-fried with the sauce made from sugar, vinegar, ketchup, soy sauce, and water cornstarch.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Signature Drunk Shrimp

  Fresh shrimp marinated in yellow wine, ginger, and scallions, then stir-fried to perfection—delicate, tender, and richly aromatic.
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  Ecological Fish Head Hot Pot

  A rich hot pot featuring fresh fish head, tofu, mushrooms, and a secret sauce, simmered to perfection for a deeply savory flavor.
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  Eco-friendly Spring Water Fish Head Soup

  Fresh fish head simmered in eco-friendly spring water, resulting in a rich, creamy broth with natural flavors and no additives.
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  Crazy Taro

  A crispy fried taro dish with a sweet and spicy sauce, offering a unique blend of textures and flavors.
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  Orange-Flavored Beef Cubes

  Tender beef cubes marinated in orange peel and juice, then stir-fried to create a fragrant, sweet-savory dish.
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  Old Stove Double-Flavor Boiled Chicken

  A traditional Cantonese dish featuring tender boiled chicken served with two distinct dipping sauces: garlic soy and chili sauce, offering a harmonious blend of savory and spicy flavors.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Fermented Black Cabbage and Pork Flatbread

  A savory Chinese flatbread made with fermented black cabbage and pork, baked until golden and crispy.
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  Crispy Fried Pork Strips

  Crispy pork strips are made from pork tenderloin cut into strips, coated with starch and egg, then deep-fried until golden and crispy. A touch of salt and pepper enhances the flavor.
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  Huangshan Bamboo Shoots Braised Pork

  A classic Huizhou dish featuring fresh Huangshan bamboo shoots and pork belly, slowly braised until tender with a rich, savory sauce.

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