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Zhang Ji Wu Yue Temple Pork Shoulder (Wanghouli Direct Store)

小吃快餐 · ⭐ 4.2

No. 2-1, Nanmen Street, Quancheng Road Subdistrict, Lixia District (near the moat)

Dishes

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  One Meat, One Vegetable, and Rice

  Consists of one meat dish, one vegetable dish, and a bowl of rice. Main ingredients include pork, chicken, beef, or fish, paired with seasonal vegetables, cooked using basic methods such as stir-frying or boiling, with a salty taste.
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  Traditional Lion's Head Meatballs

  A classic Chinese dish made of seasoned pork meatballs, traditionally steamed or braised in broth with vegetables.
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  Pot-braised Pork

  Braised pork in a jar is a traditional dish made primarily with fatty pork belly, which is marinated, simmered, and then slowly stewed in a clay pot. To prepare it, the pork belly is cut into pieces, seasoned with soy sauce, cooking wine, and spices, along with scallions and ginger, placed in the jar, water is added, the jar is sealed, and then gently simmered over low heat until the meat becomes tender and fully infused with flavor.
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  手打狮子头

  手打狮子头是一道以猪肉为主要食材的菜肴，选用肥瘦相间的猪里脊肉和五花肉，手工剁碎后加入葱姜水、蛋清、淀粉等调料搅拌上劲，捏成大肉丸，放入锅中慢火炖煮至熟透。成品肉质细腻，口感软嫩。
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  Signature Braised Pork Shoulder

  Signature braised pork belly is made with pork belly featuring bone-in rib sections. After blanching to remove odor, it's slowly stewed with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until the meat becomes tender and flavorful, rich but not greasy.
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  Wuyue Temple Braised Pork

  A traditional Chinese dish made by slow-cooking pork belly with soy sauce, sugar, and spices until tender and flavorful.
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  Stir-fried Lettuce

  A simple and healthy dish made by quickly stir-frying fresh lettuce with garlic, resulting in a crisp and refreshing side dish.
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  Rice with Soup

  A simple and comforting dish of steamed rice topped with a savory soup, often made with chicken, vegetables, or seafood.
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  Braised Chili Peppers

  Hǔpí cháoqié is a dish featuring green peppers as the main ingredient. The peppers are washed, cut into segments, and pan-fried until their skin wrinkles like a tiger's hide. Then garlic and doubanjiang are added and stir-fried together to infuse the peppers with flavor.

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