Ziteng Restaurant
湘菜 · ⭐ 3.6
Units 103–106, Ground Floor, Commercial Comprehensive Building 1, Phase II, Shengdi Linghang City, Qishan Community
Dishes
Stir-Fried Beef with Yellow OnionStir-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.
Dry-Loaded Rice NoodlesDry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
Dry Pot Mandarin FishA Sichuan dish featuring fresh mandarin fish stir-fried in a dry pot with vegetables and spices, delivering a rich, spicy flavor.
Stir-Fried Lotus Stem TipsA dish made by stir-frying fresh lotus stem tips with garlic and green peppers, resulting in a crisp and refreshing taste.
Sour Cabbage FishSuancai 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.
Qianlianghu Valley DuckQianlianghu Valley Duck is a traditional Hunan dish made with local ducks, glutinous rice, and spices, slow-cooked to tender perfection.
Steamed Pork Ribs with TaroSteamed spare ribs with taro is a dish primarily made from taro and spare ribs. The method involves marinating the ribs, then placing them together with cubed taro into a steamer until fully cooked. The dish showcases the soft texture of the taro blending harmoniously with the savory flavor of the ribs.
Squid and Pork Kidney Stir-fryA classic Chinese dish featuring squid and pork kidneys stir-fried with aromatics for a savory, tender bite.