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Zhi Wei Ming Chu Signature Smoked Bone with Small Oil Cake

东北菜 · ⭐ 4.0

No. 83-1, Wenjing Street

Dishes

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  Turbot

  Turbot is a common sea fish, typically选用 fresh whole turbot, which is cleaned and marinated with ingredients such as ginger slices and scallions before being steamed or braised. When steaming, the fish meat remains tender; when braising, it is seasoned with soy sauce, sugar, and cooking wine to allow the flavors to penetrate the fish meat.
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  Signature Smoked Pork Ribs

  A specialty dish featuring pork ribs marinated in secret spices and slowly smoked over fruitwood charcoal, resulting in tender meat with a rich smoky aroma.
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  Signature Flavor Meat Strips

  Pork tenderloin strips marinated, fried and glazed with a secret sauce for a savory, crispy texture.
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  Braised Pork Trotter

  Braised pork knuckles is a dish featuring pork knuckles as the main ingredient, simmered with ginger slices and green onions in water and seasonings until tender and flavorful. The finished dish has a glossy red color and a soft, chewy texture.
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  Zhīwèi Stewed Vegetable Dish

  A hearty Chinese stew featuring pork, potatoes, carrots, tofu, and greens, slowly cooked to perfection for rich flavor.
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  Braised Pork and Potato

  A classic home-style dish made by braising pork segments with potatoes in a savory sauce until tender and flavorful.
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  Radish Dumpling and Vermicelli Soup

  A comforting soup made with radish and pork dumplings, served with vermicelli noodles for a savory and satisfying meal.
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  Jellyfish and Potato Shreds

  A refreshing cold dish made with jellyfish and shredded potatoes, seasoned for a crisp and tangy bite.
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  Crispy Yellow Vegetable

  Crispy yellow vegetable dish made with daylilies, mixed with minced pork, scallions, ginger, and other seasonings, then coated in starch and deep-fried until golden and crispy. The dish is crunchy on the outside and tender inside.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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