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Shuzhiwei Restaurant (Jianshe Avenue Branch)

地方菜 · ⭐ 3.4

No. 535, Jianshe Avenue, Wangjiadun Community (near ibis Hotel)

Dishes

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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Pickled Vegetable and Taro Noodles with Pork Strips

  A spicy and tangy dish made with pork strips, taro noodles, and pickled vegetables, stir-fried to perfection.
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  Clay Pot养生 Beef Soup

  A nourishing beef soup made with slow-cooked beef and medicinal ingredients like yam and goji berries, served in a clay pot for enhanced flavor.
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  Jingsha Fish

  A Hunan specialty dish made with fresh dried fish, stir-fried with ginger, garlic, and soy sauce, resulting in a savory and slightly sweet flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Black Mushroom Stir-Fried with Yam

  A healthy and refreshing dish made by stir-frying fresh yam with black fungus, seasoned with garlic for a light and savory taste.

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