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Zeng's Guai Guai Xiang (Xihexi Branch)

川菜 · ⭐ 3.8

No. 65 Nan Street

Dishes

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  Young Ginger Stir-Fried Pork Strips

  A classic Sichuan dish featuring tender pork strips stir-fried with young ginger, offering a fragrant and spicy flavor.
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  Salted Pork with Preserved Vegetables

  咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
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  Ginger Pork Head

  A traditional Chinese dish made by stewing pork head with ginger, soy sauce, and seasonings, resulting in a rich, savory flavor.
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  Hakka Intestine Noodles

  A traditional Hakka dish made with pork intestines and rice noodles, simmered in a savory broth with special seasonings for rich flavor.
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  Mixed Chicken Pieces

  A cold dish made by mixing diced cooked chicken with vegetables and seasonings such as soy sauce, sesame oil, garlic, and chili oil.
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  Stewed Meat with Vermicelli

  Lànròu fěntiáo is a Chinese home-style dish primarily made with minced pork and vermicelli noodles. The minced pork is typically stir-fried with scallions, ginger, and garlic, then seasoned with soy sauce and cooking wine before being combined with softened vermicelli noodles and stir-fried together. This allows the noodles to absorb the rich flavor of the meat, resulting in a soft, chewy texture and a deeply savory taste.
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  Spicy Oil Vegetables

  A spicy cold dish made by mixing fresh vegetables with chili oil, garlic, and seasonings, known for its vibrant color and bold flavor.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
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  Stir-Fried Pork Shreds with Garlic Chives Flowers

  A classic Chinese dish featuring tender pork shreds stir-fried with fragrant garlic chive flowers, seasoned simply for a savory taste.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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