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Zhaoshou Ren (Zhangjiadian Branch)

Northeastern Chinese cuisine · ⭐ 3.8

500 meters south of China Unicom Service Hall on Zhangfeng Road, Zhangjiawan Development Zone

Dishes

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  Northeast Cold Dish

  Northeastern cold salad made with cucumber, carrot, bean sprouts, and rice vermicelli. Toss ingredients with garlic, cilantro, soy sauce, vinegar, sugar, and chili oil. No cooking required—perfect for summer.
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  Beijing Pork Elbow

  Peking pig trotter is a dish made primarily from pork knuckles, usually with skin. It's prepared by blanching, coloring, and slow stewing after marinating in spices to achieve tender, flavorful meat and rich broth.
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  Pressure Pot Harvest Stew

  A hearty stew made with seasonal vegetables and meats like potatoes, carrots, corn, tofu, pork, or chicken. Cut ingredients into chunks, add water and seasonings to a pressure cooker, then simmer slowly until tender and flavorful.
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  Fried Fish with Corn Cake

  Xiao Yu Tie Bing Zi is a dish made primarily from small fish and cornmeal. Small fish, fresh or pickled, are stewed with scallions, ginger, and seasonings; cornmeal dough is pressed against the pot's edge and fried until golden and crispy, absorbing the broth's flavor.
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  Mapo Tofu

  Xiao Ma Po Tofu is a dish made with soft tofu, beef or pork mince, doubanjiang, Sichuan pepper, chili and other seasonings. Tofu is blanched, then stewed with sautéed meat and spices, finished with scallions and Sichuan pepper powder for rich flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Ultimate Family Feast Rice

  Zhi Zun Quan Jia Fu Rice is a rice dish topped with various ingredients. Main ingredients include chicken, pork, shrimp, egg, carrot, green peas, and mushrooms, stir-fried and served over hot rice.
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  God of Food Braised Beef Rice

  Beef braised rice features beef stewed with onions, ginger, star anise, and bay leaves, then simmered in soy sauce, sugar, and cooking wine until tender. Served over hot rice.

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