Zhangji Salted Chicken (Zhaohong Road Branch)
Cantonese cuisine · ⭐ 3.4
No. 9, Building 2, Zone 4, Xinkang Resettlement Area, Zhaohong Road
Dragon Mate tips
If you are traveling in China to visit Changsha, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 9, Building 2, Zone 4, Xinkang Resettlement Area, Zhaohong Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Salt-Baked Chicken Wings, Salt-Baked Chicken, Salt-Baked Chicken Feet.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changsha
- Category: Cantonese cuisine
- Rating: 3.4
- Address: No. 9, Building 2, Zone 4, Xinkang Resettlement Area, Zhaohong Road
- Popular dishes: Salt-Baked Chicken Wings, Salt-Baked Chicken, Salt-Baked Chicken Feet, 盐焗鸡腿, Salt-Baked Duck Feet
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Dishes
Salt-Baked Chicken WingsA dish made by marinating chicken wings in salt and spices, then baking them to achieve a tender, savory flavor.
Salt-Baked ChickenSalt-baked chicken is a traditional dish made by marinating chicken, wrapping it in salt and spices, then baking it at high temperature. Main ingredients include whole chicken or chicken thighs, seasoned with salt, ginger, scallions, and star anise.
Salt-Baked Chicken FeetSalt-baked chicken feet is a dish made by marinating chicken feet in salt, spices, and seasonings, then baking them in hot salt until fully cooked and infused with flavor.
盐焗鸡腿盐焗鸡腿是一道以鸡腿为主要食材的菜肴，通过将鸡腿用盐和香料腌制后，放入热盐中焗制而成。制作过程中通常会加入八角、花椒、姜片等调味料，使鸡肉入味且保持嫩滑。
Salt-Baked Duck FeetA traditional Chinese dish made by marinating duck feet in salt and spices, then steaming them to achieve a tender, savory flavor.
Salt-Baked Duck GizzardA traditional Chinese dish made by marinating duck gizzards in salt and spices, then steaming or baking them to achieve a tender, savory flavor.
Duck FrameDuck frame is a dish made by cooking duck bones, typically simmered with scallions, ginger, and star anise to extract collagen and flavor into the broth.