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Zhang Ji Zhai Cai (Leshan Road Branch)

江浙菜 · ⭐ 4.0

No. 113 Yueshan Road

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Baby Bok Choy with Yellow Beef

  A dish featuring tender yellow beef and fresh baby bok choy, stir-fried with aromatics for a savory, balanced flavor.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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  Signature Frog and Fish Dish

  Signature spicy frog and fish dish made with fresh frogs and fish, paired with bean sprouts and lettuce, simmered in secret spices. Tender frog meat, delicious fish, rich broth, and diverse ingredients.
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  Signature Garlic Pork Ribs

  Signature Garlic Bone is a dish primarily made with pork ribs. After marinating, the ribs are deep-fried until the surface becomes crispy, then stir-fried with a large amount of minced garlic to allow the garlic aroma to fully penetrate the meat. The finished dish has a golden color, tender meat, and rich garlic flavor.
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  Clear Soup Lamb

  Clear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
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  Braised Eel in Private Style

  Fresh eel is slowly braised with ginger, garlic, and fermented bean paste, resulting in tender, flavorful meat with a rich sauce.
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  Fatty Intestine Stinky Tofu

  A specialty dish combining braised pork intestines with fermented stinky tofu, served with spicy sauce for a bold and aromatic flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Lotus Root Pancake with Dumpling Style

  A Chinese snack made by mixing minced lotus root with meat, shaping into pancakes, and pan-frying until golden brown.
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  Fish Head Rice Soup

  Fish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.

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