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Zhen Shang Private Kitchen

特色菜 · ⭐ 3.6

Northwest corner of the intersection of Changjiang East Road and Dazhong Road (Room 102, Building 1, Gaosheng Building)

Dishes

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  Homestyle Steamed Free-range Eggs

  A traditional home-style dish made by steaming fresh free-range eggs with a touch of salt and warm water, resulting in a tender and flavorful egg custard.
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  Stir-Fried Goose Egg with Wild Chili

  A flavorful dish combining spicy wild chili and tender goose egg, stir-fried to perfection for a savory, aromatic meal.
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  Famous Stinky Catfish

  Signature stinky mandarin fish uses fresh mandarin fish, fermented to create a unique aroma, then stir-fried with scallions, ginger, garlic, chili, and seasonings. The fish is first marinated and fermented, then fried or pan-seared until crispy, finally simmered in a flavorful sauce.
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  Signature Black Beef Brisket Stew

  Signature black beef brisket stew features premium black beef brisket slow-cooked with secret sauce and spices. Tender, flavorful meat with rich, aromatic broth. Main ingredients: black beef brisket, ginger, garlic, star anise, cinnamon.
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  Special Eight-Head Abalone Braised Spare Ribs

  Selected premium eight-head abalone and fresh spare ribs are slowly braised. The abalone is tender and flavorful, while the ribs are soft and well-seasoned, with a rich, thick broth.
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  Special Braised Young Rooster

  A special braised young rooster made with tender chicken and aromatic spices, slow-cooked to perfection for rich flavor and vibrant color.
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  Pomegranate Dumpling with Chicken Feet

  A fusion dish featuring tender chicken feet and pomegranate dumplings, offering a rich and savory taste.
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  Braised Pork and Spare Ribs

  A Chinese dish combining braised pork belly and spare ribs, simmered in soy sauce, sugar, and seasonings until tender and flavorful.
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  Tomato and Pork Ball Pot

  A hearty dish made with fresh tomatoes and pork meatballs, simmered together to create a rich, tangy sauce perfect for rice.
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  Sichuan Duck with Pig Intestines

  A dish made with duck and pig intestines, braised in a savory sauce, popular in Sichuan cuisine.

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