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Muzi Li Big Brand Hall

特色菜 · ⭐ 4.3

No. 201 Dongwu North Road

Dishes

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  Five-fingered Mulberry Chicken Stew

  A nourishing stew made with chicken and five-fingered mulberry, slow-cooked to perfection for a rich, savory flavor.
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  Steamed Yellow Croaker from the East China Sea

  Fresh yellow croaker from the East China Sea, steamed to preserve its delicate flavor and texture.
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  Kung Pao Shrimp with Nuts

  A spicy and sweet dish featuring large shrimp balls stir-fried with peanuts, dried chilies, and vegetables in a savory sauce.
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  Torn Eel in Dragon Shape

  A dish made by tearing eel into strips and stir-frying with seasonings, resulting in a tender and aromatic flavor.
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  Braised Pork Knuckle with Preserved Mustard Greens

  This classic braised dish features pork knuckle (pig's trotters) and preserved mustard greens (dried and salted leaf mustard). The pork knuckle is cut into pieces, blanched, then stewed together with rehydrated preserved mustard greens in a clay pot. Ingredients like ginger, garlic, cooking wine, soy sauce, and sugar are added. It is simmered over low heat for a long time until the pork becomes tender and flavorful, with the savory taste of the preserved vegetables fully infused into the broth and meat. The resulting dish has a rich, gelatinous broth and fall-off-the-bone tender meat.
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  Jiangjin Chili Chicken

  A Sichuan dish featuring chicken and fresh chili peppers, stir-fried to bring out a spicy and aromatic flavor.
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  Stewed Chicken Feet

  A spicy and tender dish made by slow-cooking chicken feet in a rich, aromatic sauce until they become soft and flavorful.
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  Xiangtan Spicy Chicken Feet

  Spicy chicken feet from Xiangtan, marinated with chili, Sichuan pepper, garlic, and ginger, then fried or boiled for a tender, flavorful bite.
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  Spicy Pig Intestines

  Spicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
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  Freshly Sliced Pork Head Meat

  A traditional Chinese cold dish made from boiled pork head, sliced fresh and served with garlic, soy sauce, or other seasonings.
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  Cured Salmon

  Fresh salmon is marinated with soy sauce, cooking wine, lemon juice, garlic, and ginger for several hours to enhance flavor while preserving its tender raw texture.
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  Clay Pot Duck Tongue with Baked Rice Cakes

  Clay Pot Duck Tongue with Baked Rice Cakes is a dish combining duck tongues and rice cakes. Main ingredients include duck tongues, sliced rice cakes, scallions, ginger, and garlic. The duck tongues are first blanched, and the rice cakes are sliced. Aromatics like scallions, ginger, and garlic are stir-fried in oil until fragrant, then the duck tongues are added and stir-fried with seasonings such as soy sauce, cooking wine, and sugar. Broth or water is added, brought to a boil, and then everything is transferred to a clay pot. Sliced rice cakes are placed on top, the lid is closed, and the dish is simmered over medium-low heat until the sauce thickens, the rice cakes become soft and glutinous, and the duck tongues are fully cooked. The finished dish features tender duck tongues and soft, savory rice cakes soaked in flavorful sauce.
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  Perilla-flavored Shrimp

  Fresh river shrimp stir-fried with perilla leaves, garlic, ginger, and chili for a fragrant, spicy, and savory dish.
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  Classic Spare Ribs Rice Cake Burger

  The Classic Spare Ribs Rice Cake Burger is a creative fusion burger combining Chinese-style braised pork ribs and rice cakes. Main ingredients include: pork spare ribs, sliced rice cakes, burger buns, lettuce, and tomato. Preparation method: First, marinate the pork ribs with soy sauce, sugar, cooking wine, and other seasonings, then braise until tender and flavorful. Pan-fry the rice cake slices until lightly golden. Toast the burger buns, then layer with lettuce, tomato, the braised ribs, and fried rice cakes. The texture combines the savory tenderness of the ribs with the chewy, springy quality of the rice cakes.
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  Quzhou Style Bighead Carp Hot Pot

  Quzhou Style Bighead Carp Hot Pot is a local specialty of Zhejiang cuisine, featuring fresh bighead carp as the main ingredient. The fish is cleaned, cut into pieces, and cooked in a special hanging pot with tofu, dried bamboo shoots, black fungus, and other ingredients. The pot is simmered slowly over charcoal or stove fire with a rich broth, resulting in tender fish and a flavorful soup. The unique hanging pot method ensures even heating and preserves the natural taste of the ingredients.
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  Stir-Fried Pig Kidney with Leek and Chili

  A stir-fried dish of pig kidney with leek and chili, known for its spicy aroma and tender texture.
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  Fresh Fish Offal Hot Pot

  Fresh Fish Offal Hot Pot is a traditional stew dish primarily made with freshwater fish. Main ingredients include fresh fish head, fish bones, fish offal (such as fish maw, fish roe, and fish intestines), along with side ingredients like tofu, white radish, and wood ear mushrooms. During preparation, cleaned fish offal, head, and bones are placed in a hanging pot, added with water or broth, and seasoned with basic ingredients like ginger slices, scallions, and cooking wine. It is simmered over low heat until the soup turns milky white and the ingredients become tender. The dish features a rich, savory broth and soft fish offal, suitable for sharing.
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  Butter-Baked Lobster Shrimp

  Fresh lobster shrimp cooked in butter with garlic and seasonings, then baked to perfection for a rich, savory flavor.

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