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Zhang Huoji (Xixi Garden Branch)

小吃快餐 · ⭐ 3.8

No. 134 Lingbo Road, Jiangcun Subdistrict

Dishes

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  Five-Spice Chicken

  Five-spice chicken is a dish made with chicken as the main ingredient, marinated with five spices—star anise, cassia bark, Sichuan pepper, cloves, and fennel—and then slowly stewed. The whole chicken or pieces are marinated with spices and seasonings, then gently cooked until tender, absorbing the rich flavors.
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  Tiny Wood Ear

  A dish made primarily with fresh木耳, typically soaked, blanched, and stir-fried with garlic, scallions, and a touch of soy sauce and salt. Simple to prepare, it emphasizes the crisp texture of the木耳.
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  Chicken Wing Tips

  Chicken wing tips are the tender ends of chicken wings, often fried or braised for a crispy and savory snack.
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  Lemon Pork Trotters

  A dish made with pork trotters simmered in a tangy lemon sauce, offering a refreshing and savory flavor.
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  Lemon Fish Skin

  A cold dish made from fish skin marinated with fresh lemon juice, garlic, and chili for a tangy and spicy flavor.
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  Stewed Mushrooms in Oil

  A Chinese dish made by stewing fresh mushrooms in oil with seasonings until tender and flavorful.
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  泡椒无骨凤爪

  泡椒无骨凤爪是一道以鸡爪为主要食材的凉拌菜。鸡爪经过焯水、去骨处理后，用泡椒、蒜、姜、葱等调料腌制而成，口感爽脆，风味独特。
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  Pork Ear

  Pork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
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  Braised Beef Tripe

  A Chinese dish made by braising beef tripe in a savory sauce, resulting in tender and flavorful slices.
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  Ox Tail

  Tendon from the pig's front leg, named for its coin-like shape. Main ingredient is pork tendon, processed by blanching, stewing, or braising to achieve a soft yet chewy texture. Seasoned with soy sauce, star anise, and cinnamon.
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  Spicy Water Snail

  Spicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.

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