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Zhi Ping (This Store)

日料 · ⭐ 4.3

B1, North Entrance, Huayuan Jiudu Hui, Tianze Road, Maizidian Subdistrict

Dishes

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  Half-boiled egg

  Soft-boiled eggs are made by gently placing eggs in a pan or steaming them until the whites set but the yolks remain runny. Main ingredient is egg, with optional salt or seasonings.
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  Original Radish

  White radish dish made by peeling and slicing or cubing the radish, then preparing it through steaming, stewing, or mixing with dressing. Minimal seasoning is used to preserve its natural sweetness and crisp texture.
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  Stuffed Cabbage Rolls in Japanese Hot Pot

  Cabbage-wrapped pork in oden soup is made by wrapping seasoned pork mince in blanched cabbage leaves and simmering in a broth of soy sauce, mirin, kelp, and bonito flakes until tender.
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  Rice Cake Hot Pot

  Rice cake hot pot is a soup made primarily with rice cakes, combined with vegetables, fish balls, and tofu, cooked in broth. It has a soft texture and a delicious, savory broth, making it a traditional Japanese snack.
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  Rice Cake Dumplings

  Sticky rice dumplings are made by wrapping fillings in glutinous rice cakes and steaming them. The rice cakes are usually cut into small pieces or slices, with fillings typically consisting of seasoned pork, shrimp, mushrooms, and carrots. After wrapping, they are steamed until tender and flavorful.
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  Conger Eel

  Fresh eel is cleaned, deboned, marinated with seasonings, then pan-fried or grilled until the skin is slightly charred and the inside remains tender. Some recipes add ginger slices and scallions to reduce fishy odor and enhance aroma.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Salt-Plate Grilled Beef Tongue

  Salt plate grilled beef tongue is a dish featuring beef tongue as the main ingredient. After cleaning and blanching, it's cooked on a hot salt plate to create a slightly charred surface while locking in juices. A touch of seasoning like salt and black pepper enhances the flavor.
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  Bamboo Shoot

  Bamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
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  Scallion Grouper

  Scallion Grouper is a dish made with grouper and scallions. The grouper is fried or pan-fried, then topped with chopped scallions and lightly seasoned.
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  Tofu Oden

  Tokubeefudou is made with tofu as the main ingredient, simmered with carrots, radishes, konjac, and seaweed in a broth of soy sauce, mirin, sake, and kombu. The tofu absorbs the rich flavor and becomes soft, while other ingredients are fully infused.
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  Anglerfish Liver Roll

  Hake liver dumplings are made by marinating cleaned hake liver and wrapping it in thin layers of ingredients like pork netting or egg skin, then steamed or pan-fried. The outer layer is soft and tender, while the inside is smooth and delicate.

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