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Azhong Noodle House (Zhaobao Branch)

火锅 · ⭐ 4.5

Shop on 2nd Floor, Zhaobao Plaza, No. 175 Chenghe West Road

Dishes

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  Three Delicacies Stew

  A premium stew featuring abalone, sea cucumber, and shark fin, simmered in broth for rich flavor and nutrition.
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  Cucumber Salad

  Cold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
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  卤水鸡胗

  卤水鸡胗是一道以鸡胗为主要食材的菜肴，通过焯水后放入调制好的卤水中慢火炖煮而成。卤水通常包含八角、桂皮、香叶、花椒、生抽、老抽、冰糖等调料，使鸡胗充分吸收香味。
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  Signature Family Feast

  Signature Family Feast is a stew featuring pork, chicken, fish balls, shrimp, tofu, mushrooms, cabbage, and carrots, slowly simmered to blend flavors and create a rich broth.
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  Signature Chicken Claw Pot

  A flavorful dish featuring tender chicken claws simmered in a rich, spiced broth with vegetables.
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  Steamed Prawn Pot

  Fresh shrimp stewed with ginger slices, garlic, green onions, and broth or water, simmered slowly until the shrimp is tender and the sauce rich. Add a touch of soy sauce, cooking wine, and salt to taste.
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  Frog Stew

  Frog stew is a dish primarily made with frog legs. The preparation typically involves simmering the cleaned frog legs together with spices and seasonings until the meat is tender and fully flavored. The finished dish features delicate frog meat and a rich, savory broth.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Crab Pot

  A hearty dish made by stewing fresh crabs in a clay pot with aromatic spices and vegetables.
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  Black Fish Stew

  Black fish stew is made with black fish as the main ingredient, combined with ginger slices, green onions, garlic, and water or broth. After blanching the fish to remove odor, it's simmered slowly in a clay pot until tender and flavorful.

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