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Zhenyan Four Seasons · Riverside Restaurant

江浙菜 · ⭐ 4.0

Xietang Old Street, No. 1088, Songtao Street

Dishes

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  Yunnan Wild Mushroom Soup

  Yunnan Wild Mushroom Soup features a variety of Yunnan's specialty wild edible mushrooms, such as matsutake, porcini, termite mushrooms, and morel. The mushrooms are cleaned, with some varieties requiring pre-soaking. They are simmered with water or broth over low heat for 1-2 hours to fully extract their umami flavor. Typically seasoned only with a small amount of salt and ginger slices to highlight the natural freshness of the mushrooms. The soup is clear or light brown in color, with a refreshing taste and rich mushroom aroma.
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  Taizhou Hand-Torn Tofu

  Taizhou Hand-Torn Tofu is a traditional home-style dish from the Taizhou region of Zhejiang province. The main ingredients are firm tofu, minced pork, dried shrimp, shiitake mushrooms, and bamboo shoot slices. In preparation, the whole block of firm tofu is torn by hand into irregular pieces, rather than cut with a knife, to preserve the rough surface for better absorption of the broth. The tofu pieces are then stewed together with minced pork, rehydrated dried shrimp and shiitake mushrooms, and bamboo shoots. Seasoned with soy sauce, cooking wine, and a small amount of sugar, the dish is simmered over low heat until the tofu fully absorbs the savory flavors of the broth. The resulting tofu has a firm texture and is immersed in a rich, umami-packed sauce with the combined aromas of seafood and mushrooms.
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  Braised Tender Beef with Crispy Skin

  Slow-cooked tender beef with a crispy exterior, marinated and gently simmered until succulent, then roasted to perfection for a satisfying crunch.
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  Slow-Braised Crispy-Skin Veal (Large Portion)

  This dish uses high-quality veal as the main ingredient. The veal pieces are first slow-braised over low heat for an extended period, resulting in tender and flavorful meat. After braising, the surface is quickly subjected to high heat to create a layer of golden, crispy skin. The interior remains tender and juicy, creating a distinct contrast with the crispy exterior. It is typically served with a simple sauce or its natural juices.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Orange-Flavored Stir-Fried Shrimp

  Fresh shrimp stir-fried with orange peel, garlic, and ginger, delivering a fragrant and savory dish with a citrus twist.
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  Braised Eel with Single Garlic

  A dish made by braising eel with single-head garlic, resulting in a rich, savory flavor.
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  Zhenwei Signature Braised Pork Belly

  Slow-cooked pork belly glazed with soy sauce, sugar, and spices, resulting in a rich, tender dish with a glossy finish.
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  Steamed Free-range Chicken

  A classic Cantonese cold dish made with fresh free-range chicken, poached until tender and served chilled with ginger-scallion sauce.
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  Stone Pot Crab Paste Tofu

  Stone pot crab custard tofu is a dish primarily made with soft tofu and crab roe. The tofu is cut into cubes and placed into a heated stone pot, then crab roe and broth or water are added to simmer, allowing the tofu to absorb the rich flavor of the crab roe. A few slices of ginger and scallions are typically added for seasoning, and finally, a slurry is used to thicken the sauce so it coats the surface of the tofu.
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  Scallion-Infused Braised Pork with Rice Straw

  A Chinese dish featuring braised pork wrapped in rice straw and seasoned with scallions, resulting in a rich, savory flavor.
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  Clam and Shepherd's Purse Stir-fry

  A Chinese dish featuring fresh clams and shepherd's purse, stir-fried for a light and nutritious meal.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Sauce-Braised Radish and Beef Tendon

  A Chinese dish featuring beef tendon and radish braised in a savory sauce, resulting in tender meat and flavorful vegetables.
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  Silver Fish Stir-fried with Free-range Eggs

  A dish made by stir-frying silver fish with free-range eggs, resulting in a fresh and savory flavor.

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