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Wa Jia Shan Zhai (Puzhuang Branch)

湘菜 · ⭐ 3.7

No. 45 Qianqing Street

Dishes

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  Double Pepper Fish Head

  Double Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Three Whites of Taihu Lake

  A traditional dish from Suzhou, featuring fresh white fish, white shrimp, and silver fish from Taihu Lake, steamed or boiled to highlight their natural flavors.
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  Stir-Fried Fresh Broad Beans

  A simple and healthy dish made by quickly stir-frying fresh broad beans with garlic and seasonings, resulting in a crisp and naturally sweet flavor.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef slices with vegetables like green peppers and onions. The beef is marinated, then cooked rapidly at high heat to keep it tender and flavorful.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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