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Zhu Xia Restaurant · Memory Kitchen

江浙菜 · ⭐ 4.4

No. 8, Chenjia Village, Hu Xi Road

Dishes

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  Three Yangs Open the Prosperity

  San Yang Kai Tai is a dish made primarily of pork tenderloin, ham, and eggs. Pork slices are alternately wrapped with ham slices, coated in a mixture of egg white and starch, then deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender, often served at festive banquets.
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  Three Delicacies Soup

  Three-delicacy soup is made with chicken, pork, and shrimp, enhanced with mushrooms, ham, and greens. After blanching the meats to remove odor, they are simmered slowly in water with salt for a rich, flavorful broth.
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  Salted Egg Yolk Baked Chicken Wings

  Chicken wings marinated, fried, then baked with salted egg yolk for a savory, crispy texture and rich flavor.
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  Salted Egg Yolk Meets Crab Mushroom

  A savory dish combining salted egg yolk with crab mushrooms, stir-fried to create a rich and flavorful combination.
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  Cumin Hand-Rubbed Lamb Ribs

  Fresh lamb ribs marinated with cumin and spices, then grilled to perfection—tender, flavorful, and ideal for hand-held eating.
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  Braised Perch with Water Winter Vegetable

  Braised perch with water winter vegetable is a dish made with perch and water winter vegetable, cooked with soy sauce and cooking wine. The perch meat is tender, and the water winter vegetable is fragrant and crisp, offering a rich flavor.
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  Steamed Mandarin Fish

  Steamed mandarin fish is a dish made with fresh mandarin fish as the main ingredient, seasoned with ingredients such as ginger threads and scallion segments, and prepared by steaming. After cleaning the mandarin fish, make diagonal cuts on both sides of the fish body, place it in a steamer, add ginger threads and scallion segments, and steam over high heat until cooked.
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  Private Fish Head Royal

  A richly flavored dish made with fresh fish head, slow-cooked with ham, mushrooms, and ginger to create a creamy, savory broth.
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  Bamboo Steam Chicken with Fire

  A traditional dish featuring chicken steamed in bamboo over wood fire, resulting in tender and aromatic meat.
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  Bamboo-Under Special Grilled Meat

  Premium pork belly and beef short ribs marinated in secret sauce and grilled over charcoal, resulting in a crispy exterior and tender interior.
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  Bamboo Shoots with Sea Bass

  Steamed sea bass slices with fresh bamboo shoots, delicately flavored and tender.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Braised Mixed Fish

  Braised mixed fish is a Chinese dish featuring various types of fresh fish. After cleaning, the fish are pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until tender and flavorful with a thick sauce.
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  Pineapple Fried Dough Shrimp

  Pineapple Fried Dough Shrimp is an innovative dish featuring pineapples, fried dough sticks, and fresh shrimp as its main ingredients. The preparation involves cleaning and marinating the shrimp meat, cutting the fried dough sticks into segments and hollowing them out, then stuffing the shrimp meat into the dough. After frying until golden and crispy, it is stir-fried together with fresh pineapple chunks to perfectly blend the shrimp's freshness with the pineapple's sweet and sour flavor.
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  Crab Roe Paper Pot Tofu

  A delicate dish of tofu simmered in a paper pot with crab roe and shrimp, offering rich aroma and smooth texture.
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  Bafengtang Prawn

  Prawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.

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