Zhang's Duck (Fenghuang Road Branch)
小吃快餐 · ⭐ 3.7
No. 183 Fenghuang Road, Fenghuang Community
Dishes
Braised Green BeansA Chinese cold dish made by slow-cooking fresh green beans in a savory sauce with spices like star anise and cinnamon.
Spiced Boiled PeanutsSpiced peanuts are a classic snack made from peanuts that are braised in a flavorful broth. The broth is prepared with a blend of spices and seasonings, allowing the peanuts to fully absorb the rich aroma, resulting in a deep, satisfying taste that lingers. The preparation is simple: first boil the peanuts, then soak them in the specially crafted brine until they are well-seasoned and ready to enjoy.
Braised Duck TongueA dish made by simmering duck tongues in a special spiced broth, resulting in tender and flavorful bites.
Spiced Braised Quail EggsMarinated quail eggs are a dish primarily made with quail eggs, which are boiled and then slowly simmered in a specially prepared marinade, allowing the eggshells to absorb the rich flavors. During preparation, ingredients such as soy sauce, star anise, cinnamon bark, and bay leaves are typically added to enhance taste and create a deep, rich color.
Zhang's Braised and Roasted DuckA premium duck dish marinated in a secret sauce and roasted over charcoal for a crispy skin and tender meat.
Popular Premium Packaged Braised and Roasted DuckPremium duck meat marinated in secret sauce and slowly roasted, tender and flavorful, ready-to-eat in a convenient bag.
Liangping Handmade Tofu Skin with Soy AromaA traditional soy-based snack from Liangping, made by hand using high-quality soybeans. It features a rich soy aroma and a chewy texture, often served with savory seasoning or stir-fried.
Spicy Braised Duck ShankSpicy braised duck shanks made with tender meat and aromatic spices in a rich, fiery sauce.
Spicy Chicken Gizzard Stir-fryA spicy stir-fry dish made with chicken gizzards and chili peppers, popular in Sichuan cuisine.
Spicy Duck WingsDuck wings are blanched, then stir-fried with chili, Sichuan pepper, ginger, garlic, and doubanjiang, simmered with water until flavorful and fully absorbing the spicy麻味.