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Zhu Wei Pai

粤菜 · ⭐ 3.5

Approx. 220 meters north of Jiade Maluan Industrial Park, Tongyu Road

Dishes

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  Stir-Fried Chicken with Ginger and Scallion

  A classic Chinese home-style dish made by stir-frying chicken with ginger and scallions, resulting in tender meat and aromatic flavor.
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  Hakka Braised Pork

  A traditional Hakka dish featuring pork belly braised with preserved mustard greens, resulting in tender, flavorful meat with a savory-sweet taste.
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  Hakka Stewed Duck

  A traditional Hakka dish featuring duck stewed slowly with ginger, garlic, and spices until tender and flavorful.
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  Braised Pork Belly with Preserved Vegetable

  A traditional Chinese dish made by braising pork belly with preserved vegetables, resulting in tender meat and savory, umami-rich flavors.
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  Signature Hakka Braised Goose

  A classic Hakka dish featuring tender goose braised in a savory sauce with aromatic spices.
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  New Style Gulao Meat

  New-style Gulao meat is made from pork tenderloin, marinated, coated with flour and deep-fried to achieve a crispy exterior and tender interior. The sauce combines sweet, sour, and salty flavors with a glossy red finish and rich texture.
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  Salted Pepper Squid

  Fresh squid is marinated, deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, crunchy dish.
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  Special Wine-Lees Fish

  Fresh carp is marinated in wine lees, ginger, and scallions, then steamed to perfection—delicate fish with a rich, aromatic flavor.
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  Stewed Clams with Fermented Black Beans

  A Cantonese seafood dish featuring fresh clams stir-fried with fermented black beans, garlic, and ginger for a savory, aromatic flavor.
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  Steamed Rock Carp Head with Fermented Black Beans

  Steamed rock carp head seasoned with fermented black beans, garlic, and ginger, resulting in a rich, savory flavor.
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  Yellow Braised Reservoir Grass Carp

  Fresh reservoir grass carp is cut into pieces, seasoned with yellow sauce, ginger, garlic, and cooking wine, then slowly braised until flavorful. The dish features rich broth and tender fish meat. Main ingredients: grass carp; method: yellow braising.

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