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Zhenpin Zhanjiang Chicken (Changgang Branch)

粤菜 · ⭐ 4.2

Changgang Zhong Road, No. 3 Changgang Dajie, Changgang Xintiandi, 1st Floor

Dishes

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  Clear Soup Wild Greens with Green Thread Leaves

  Made primarily from wild green leaf vegetables, simmered in clear broth. Main ingredients include wild green thread leaves and clear soup, cooked slowly to preserve natural flavor and freshness, with a light, refreshing taste.
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  Salted Egg King Combo with Garlic Fragrant Bones

  Made with salted egg yolk and fried pork ribs. The salted egg yolk is steamed and mashed into a paste, then mixed with the crispy garlic-flavored ribs. Coated with a rich, savory egg yolk sauce, it offers a layered texture with a balanced salty-sweet flavor and a satisfying crunch combined with softness.
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  Deep Sea Fish Stew

  A stew made with various deep-sea fish, simmered slowly with ginger and scallions for a fresh, savory flavor.
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  Zhanjiang Rural Rice Noodle Soup

  A traditional Guangdong snack featuring fresh rice noodles served in a savory pork bone broth with meat, vegetables, and a special sauce.
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  Zhanjiang Large Fan Chicken

  A Cantonese home-style dish made with chicken thighs stir-fried with garlic, ginger, and chili, resulting in tender, flavorful meat.
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  Zhanjiang Noodle Salad

  A Guangdong specialty featuring slippery rice noodles tossed with peanuts, pickled beans, cilantro, and a savory sauce.
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  Zhanjiang Salt-Rubbed Goose

  A Guangdong specialty dish using goose marinated in salt and spices, then stewed until tender and flavorful.
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  Diancheng Oyster Fritter

  A specialty snack from Dianbai, Guangdong, made by deep-frying fresh oysters mixed with egg and flour until golden and crispy.
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  White-Cut Three Treasures Platter

  White-Cut Three Treasures Platter is a cold dish made with pig liver, pig stomach, and pig tongue, prepared using the white-cut method to retain the original flavor and tender texture of the ingredients.
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  Three-Flavor Fish on a Bamboo Tray

  A whole fish is divided and cooked in three different ways—braised, steamed, and spicy—to showcase varied textures and flavors from one fish.
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  Maoming Noodle Salad

  Maoming rice noodle salad is a specialty dish made with cooked rice noodles tossed in peanut sauce, garlic, chili oil, soy sauce, and vinegar, then topped with bean sprouts, cucumber strips, and crushed peanuts for a smooth, rich flavor.
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  Lotus Pond Squid Cake

  Lotus Pond Squid Cake is a dish made with squid, lotus root, and carrots. The squid is minced and mixed with vegetables, then formed into cakes and fried. It has a fresh and tender texture with the delicious flavor of squid and the fragrance of vegetables.
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  Stir-fried Wild Onion with Garlic

  A simple and flavorful dish made by stir-frying fresh wild onion from Inner Mongolia with garlic, highlighting the natural taste of the ingredients.
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  Pan-fried Squid Cakes

  Pan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Huangpi Sauce Pig Trotter

  A dish featuring pig trotters braised in a rich Huangpi sauce, resulting in tender meat and deep savory flavor.

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