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Zui Dongpo (Weigang Branch)

江浙菜 · ⭐ 4.0

No. 14, Building 2, No. 26 Weigang

Dishes

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  Dongpo Refreshing Chicken

  A refreshing dish made with chicken breast and vegetables, dressed in a sweet and sour sauce, perfect for summer.
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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Beef and Napa Cabbage with Vermicelli

  A classic Chinese dish featuring beef, napa cabbage, and vermicelli noodles simmered together for a savory, comforting meal.
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  Steamed Tofu Dumplings

  A dish made by wrapping minced meat in soft tofu and steaming until tender, offering a delicate flavor and smooth texture.
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  Stir-Fried Eel

  A dish made by quickly stir-frying fresh eel with ginger, scallions, and garlic, resulting in a tender and crispy texture with a savory flavor.
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  Tomato Sauce Fish Slices

  A Chinese dish featuring tender fish slices stir-fried in a sweet and sour tomato sauce, often served with rice.
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  Egg Yolk Baked Shrimp

  Peel and devein large shrimp, marinate with rice wine and ginger slices, blanch until cooked. Stir-fry egg yolk until sandy, then mix with shrimp for even coating, resulting in a rich, fragrant flavor.
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  Egg Yolk Shrimp

  A Chinese dish made with shrimp and salted egg yolk, stir-fried until the yolk is creamy and the shrimp tender.
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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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