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Zui Jia Yan

江浙菜 · ⭐ 3.9

Room 21, Building 6, Yindu Commercial Plaza, Zhangpu Town

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Fruitwood Roasted Meat with Flatbread

  A traditional Chinese dish featuring tender roasted meat cooked over fruitwood charcoal, served with handmade flatbread for wrapping and enjoying.
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  Zhangshu Port Chili Stir-fried with Chanterelle Mushrooms

  A dish featuring fresh Zhangshu Port chili and chanterelle mushrooms stir-fried together, delivering a fragrant, spicy-savory flavor that highlights the best of Hunan mountain ingredients.
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  Shanghai Boiled Chicken

  A classic Chinese cold dish made by boiling fresh chicken and serving it chilled, known for its tender meat and delicate flavor.
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  Cantonese Steamed Sea Bass

  Cantonese Steamed Sea Bass is a classic Cantonese dish. It primarily uses fresh sea bass, accompanied by shredded ginger and scallions. During preparation, the cleaned sea bass is briefly marinated with a little salt and cooking wine, topped with shredded ginger, and steamed over high heat. After steaming, excess liquid is drained, shredded scallions are scattered on top, followed by a pour of hot oil and specially prepared steamed fish soy sauce. The finished dish features tender, white fish meat, preserving its original flavor and highlighting the natural freshness of the ingredient.
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  Steamed Crab with Pork Patties

  A dish featuring fresh crab steamed with pork patties, combining tender crab meat and savory minced pork for a rich, harmonious flavor.
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  Garlic Crystal Sugar River Eel

  Garlic Crystal Sugar River Eel is a dish featuring fresh river eel as the main ingredient. Key components include river eel, garlic, rock sugar, ginger, soy sauce, and cooking wine. The cleaned eel is cut into sections and pan-fried until lightly browned. Garlic and ginger slices are stir-fried in the remaining oil, followed by rock sugar which is caramelized. The eel sections are added and tossed to coat with the caramel. Soy sauce, cooking wine, and water are added, then the dish is simmered over low heat until the sauce thickens and the eel becomes tender. The finished dish has a glossy red-brown color, tender eel meat, a strong garlic aroma, and a savory-sweet flavor.
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  Garlic and Rock Sugar Eel

  A dish made with eel, garlic, and rock sugar, resulting in a sweet and aromatic flavor.
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  Nanjing Salted Goose

  Nanjing Salted Goose is made from fresh goose meat, carefully marinated and then boiled in clear water to preserve the original flavor of the goose. It has a light yellow color, tender meat, and a rich, full-bodied taste.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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