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Zhuyuan庄

粤菜 · ⭐ 3.4

No. 12, Lane 5, Dongxing Street, east of Dongsha Bridge, Luopu Subdistrict

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Bighead Carp Four Ways

  A creative dish using bighead carp prepared in four ways—braised, steamed, fried, and stewed—to fully utilize different parts of the fish for diverse textures and flavors.
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  Steamed Chicken in Large Dish

  A traditional Chinese dish featuring a whole chicken steamed with ginger, scallions, and garlic, resulting in tender and flavorful meat.
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  Salted Pepper Pork Ribs

  A Chinese dish featuring pork ribs marinated, fried until crispy, and stir-fried with salt, pepper, and aromatics for a savory, crunchy texture.
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  Five-Flavor Bighead Carp

  A whole bighead carp is prepared using five cooking methods—steaming, stewing, frying, boiling, and stir-frying—to highlight different textures and flavors from each part of the fish.
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  Scallion Oil Fish Slices

  A dish of fresh fish slices stir-fried with scallions and seasoned with a fragrant scallion oil sauce, known for its tender texture and aromatic flavor.
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  Garlic Pork Ribs

  A Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
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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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  Fish Tail Congee

  Fish Tail Congee is a Cantonese-style rice porridge. The main ingredients are fresh fish tail (commonly grass carp or large fish tail) and white rice. The white rice is first simmered into a smooth porridge base, then the cleaned fish tail is quickly cooked in the boiling porridge. The fish tail meat is tender and rich in collagen, blending with the porridge to create a savory and rich flavor. It is typically garnished with shredded ginger, chopped scallions, and a dash of white pepper.
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  Fish Fillet Stir-fried with Loofah

  A dish made by quickly stir-frying fresh fish fillets with tender loofah, seasoned with garlic and ginger for a light and savory flavor.
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  Fish Intestine Fried Egg

  A Chinese home-style dish made with fish intestines and eggs, stir-fried until golden and tender, offering a savory and delicate flavor.

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