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Xian Lai Ju · Zhen Wei Restaurant (Guichi Road Store)

家常菜 · ⭐ 4.0

2nd Floor, Moer Plaza, at the intersection of Gui Chi Road and Dong Zhi Road

Dishes

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  Anqing Organic Catfish

  Fresh organic catfish from Anqing, steamed or braised to preserve its tender texture and natural flavor, seasoned with ginger and scallions.
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  Anqing Fresh Tofu Pot

  A classic Huai cuisine dish made with fresh tofu, pork mince, mushrooms, and greens, simmered to create a rich, savory flavor.
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  Anqing Tofu Pot

  Anqing Tofu Pot is a traditional home-style dish from the Anqing region of Anhui province. Main ingredients include soft tofu, minced pork (or thin slices), shiitake mushrooms, wood ear fungus, and leafy greens. To prepare, minced pork is first stir-fried until fragrant, then shiitake mushrooms and wood ear fungus are added and stir-fried. Broth is poured in and brought to a boil. Cubes of soft tofu are added and simmered over low heat, allowing the tofu to absorb the savory flavors of the broth. Finally, leafy greens are added and cooked briefly. The finished dish has a clear broth, silky tofu, and a variety of ingredients, offering a mild, savory, and nourishing taste.
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  Congchuan Boiled Meat Stew

  A traditional Sichuan dish featuring tender pork slices simmered in broth with scallions and ginger, resulting in a rich and savory flavor.
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  Beef Shank Stew

  Beef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
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  Wanjiang Poached Black Fish Slices

  Wanjiang Poached Black Fish Slices is a dish from Anhui cuisine, primarily using black fish from the Wanjiang region. The fish is deboned, and the meat is sliced thinly. During cooking, the fish slices are quickly blanched in boiling water until cooked, then removed and plated. It is typically served with a simple savory sauce, such as one made with scallions, ginger, garlic, and soy sauce. This dish highlights the tender texture and natural flavor of the black fish, with a quick preparation method resulting in a light and refreshing taste.
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  Scallion Stir-fried Spider Crab

  A dish made by quickly stir-frying fresh spider crab with scallions, resulting in tender crab meat and aromatic onion flavor.
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  金汁流沙包

  金汁流沙包是一种以面粉为皮、咸蛋黄和奶油混合制成的馅料，包裹后蒸制而成的点心。外皮柔软，内馅呈流沙状，口感细腻。制作时将咸蛋黄与奶油搅拌均匀作为馅料，包入面团中，经蒸制后形成独特的流沙效果。
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  Goose Blood with Sour Bamboo Shoots and Braised Pork Intestines

  This dish features pork large intestine, fresh goose blood, and fermented sour bamboo shoots as main ingredients. The intestines are thoroughly cleaned and blanched, then braised together with cubed goose blood and sour bamboo shoots. Commonly seasoned with ginger, garlic, cooking wine, soy sauce, and spices, the stewing method results in tender intestines, smooth goose blood, and a distinct fermented sourness from the bamboo shoots, creating a rich flavor profile.

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