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Chuan Cheng Teppanyaki

日料 · ⭐

East adjacent to Juewei Duck Neck, No. 112, Yongtong Road, Zhaozhou Town

Dishes

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  Large Starch Sausage

  Blood sausage made from pig blood, starch, and pork, filled into casings and steamed or boiled before slicing.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Hangzhou Pepper Chicken Skewers

  Chicken cubes marinated and grilled on skewers with Hangzhou peppers, offering a spicy and aromatic flavor.
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  Fried Mushrooms

  Fried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
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  Coupled Dish

  A dish made with tofu and minced meat, where tofu is cubed, mixed with seasoned minced meat, pan-fried until golden on both sides, then simmered with water to blend the flavors.
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  Sesame Ball

  Sesame balls are sweet treats made primarily from glutinous rice flour, typically filled with red bean paste or peanut butter. The dough is shaped into balls around the filling and then coated in sesame seeds before being deep-fried until golden and crispy.
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  Grilled Squid on Iron Plate

  Sizzling squid dish made with fresh squid slices marinated and cooked quickly on a hot iron plate with vegetables like onions and green peppers, preserving the original flavors.
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  Grilled Squid Tentacles

  Sizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.
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  Yellow Rice Cake

  Yellow rice cake is a traditional food made primarily from glutinous rice, mixed with yellow rice or corn flour and steamed. The glutinous rice is soaked, ground into powder, blended with yellow rice powder, water is added to form a uniform mixture, then steamed in a bamboo steamer and sliced after cooling.

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