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Zan Ge Private Kitchen & Mahjong (Haibang Peninsula Branch)

特色菜 · ⭐ 3.8

Room B110, Commercial Street, Haiyang Bandao Residential Complex, Sifangping

Dishes

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  Spicy Pig Trotter

  Stewed pig trotters, a dish featuring pig trotters as the main ingredient, are typically blanched and then simmered or braised with seasonings until tender and flavorful. Common ingredients include ginger, scallions, star anise, soy sauce, and rock sugar; some recipes add doubanjiang or chili for extra flavor.
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  Xiang-style Beef Shank Stew

  A spicy stew made with beef shank, vegetables, and Hunan-style chili and spices, slow-cooked to tender perfection.
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  Refreshing Black Wood Ear Mushrooms

  Refreshing black fungus salad made with rehydrated dried black fungus, tossed with garlic, scallions, soy sauce, vinegar, and sesame oil. Crisp and清爽.
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  Braised Pig Lung in Clay Pot

  A traditional Chinese dish featuring braised pig lung cooked slowly in a clay pot with ginger, scallions, and goji berries for a rich, savory flavor.
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  Cured Beef Stir-fried with Garlic Greens

  Cured beef slices stir-fried with fresh garlic greens, creating a savory and aromatic dish.
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  Mustard Cucumber

  A refreshing cold dish made with cucumber and mustard, offering a crisp texture and spicy kick.
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  Eggplant and Green Beans

  Eggplant and green beans is a home-style dish primarily made with eggplant and green beans. The ingredients are typically cut into segments, stir-fried, and seasoned with appropriate condiments to allow the flavors to blend harmoniously, resulting in a unique taste.
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  Cordyceps Mushroom Meatball Soup

  A nourishing soup made with pork meatballs and cordyceps mushroom, simmered to perfection for a delicate, savory flavor.
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  Farewell My Concubine

  Bàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Stewed Eel in Brown Sauce

  A dish made by stewing fresh eel with brown sauce, garlic, ginger, and soy sauce until tender and flavorful.

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