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Zheng Family Intestine (Fengmen Hengjie Branch)

小吃快餐 · ⭐ 3.5

No. 80, Fengmen Heng Street

Dishes

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  Whole Pig Intestine Dish

  A traditional Chinese dish made from whole pig intestines, slow-cooked with spices and seasonings for a rich, aromatic flavor.
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  Adding Soup

  A dish made by adding broth or water to meat or vegetables, commonly found in Chinese home cooking, offering a rich and savory flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish made primarily from pig intestines, prepared using a braising technique. Cleaned pig intestines are simmered slowly in a seasoned broth made from various spices and seasonings until fully infused with flavor, then removed, cooled, and sliced for serving.
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  Pork Lung Delight

  A dish made with pork lung, cleaned and simmered with spices for a savory and tender texture.
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  Head of large intestine

  Head of pig intestine is a dish made primarily from the head portion of pork intestines, cleaned and blanched before being stewed or braised with seasonings. Ginger, scallions, and star anise are commonly added for flavor, resulting in a soft yet elastic texture.
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  Intestine Wrapped in Intestine

  A dish made primarily from pork large and small intestines. The small intestine is cleaned and stuffed into the large intestine, then cooked by blanching, stewing, or braising to blend flavors and textures.
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  Stuffed Intestines

  A dish made by stuffing pig intestines with seasoned ingredients, then boiling and slicing for a savory, tender bite.
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  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
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  Beef Shank

  Beef shank is a cut from the leg of beef, known for its rich flavor and tender texture when slow-cooked.
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  Pig Tail

  Pig tails are blanched, then stewed with ginger slices and green onions until tender, with rich broth. Season with soy sauce and cooking wine, or add potatoes and carrots.

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