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Zhe Shi Er · Zhe Zhe Pot (Hongshan 6979 Branch)

Cantonese cuisine · ⭐ 4.2

20 meters south of the intersection of Minxing Street and Minfan Road, Minzhi Subdistrict (ground floor of Heytea)

Dishes

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  Ancient Method Baked River Fish Head

  Fresh river fish head marinated in secret sauce and baked using traditional methods, resulting in tender meat and rich aroma.
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  Stir-fried Beef Short Ribs with Sauce

  A Cantonese dish featuring beef short ribs stir-fried in a hot wok with garlic, ginger, and onions, resulting in tender meat and rich flavor.
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  Stuffed Tofu Skin with Free-range Pork

  Stuffed tofu skin filled with seasoned free-range pork, steamed to perfection. The filling is a mix of lean and fatty pork, finely chopped and seasoned, then wrapped in soaked tofu skin and steamed until tender.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Signature Stir-fried Intestine Head

  Fresh pork intestine head is cleaned, blanched, then quickly stir-fried with garlic, ginger, and fermented black beans, retaining a crisp and tender texture with rich, savory-spicy flavor.
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  Xinhui Chenpi Stewed Wild Pork Soup

  Made with Xinhui aged tangerine peel and wild pork, simmered slowly. Clear broth with rich aroma, featuring the distinctive fragrance of aged tangerine peel and the hearty flavor of pork.
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  Shagiang Stir-fried Free-range Chicken

  A Cantonese dish featuring free-range chicken stir-fried with sand ginger, garlic, and chili in a clay pot for rich flavor and tender meat.
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  Pickled Pepper Stir-fried Frog

  A spicy Sichuan dish featuring frog meat stir-fried with pickled peppers, garlic, and ginger in a wok for a bold, aromatic flavor.
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  Seafood Tofu Hot Pot

  Sea Emperor Tofu Pot features soft tofu with shrimp, squid, crab sticks, clams, and more seafood, simmered in broth or water. The tofu absorbs the seafood's freshness, offering a smooth texture and rich, balanced nutrition.
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  Seafood Oyster Pancake

  Seafood oyster cake is a pan-fried dish made with fresh oysters, eggs, sweet potato starch, and vegetables. Mix oysters with beaten eggs, add sweet potato starch to form a paste, then include scallions and ginger for flavor. Cook in a flat pan until golden brown on both sides for a crispy exterior and tender interior.
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  Clear and Refreshing Water with Imperata Root and Sugarcane

  A refreshing herbal drink made from Imperata root and sugarcane, boiled and strained for a naturally sweet, cooling beverage.
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  Braised Pork Intestine with Perilla and Fermented Black Beans

  A Cantonese dish featuring crispy pork intestine stir-fried with perilla leaves and fermented black beans, delivering a savory and aromatic flavor.
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  Steamed Yellow Croaker with Meat Sauce

  Fresh yellow croaker is marinated with scallions, ginger, and cooking wine, then steamed and topped with a special meat sauce. The dish features tender fish flesh and a rich, aromatic flavor.
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  Shrimp Paste Stir-fried Amaranth Stems

  A Cantonese-style dish featuring amaranth stems stir-fried with shrimp paste, garlic, and chili for a savory, slightly spicy flavor.
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  Salted Egg Stir-fried Giant Shrimp

  Giant shrimp stir-fried with salted egg yolk, delivering a rich, savory flavor and tender texture.
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  Black Truffle Roast Goose

  A premium goose dish enhanced with black truffle, slow-cooked to perfection for rich flavor and luxurious aroma.
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  Black Pepper Beef Cubes

  A stir-fried dish of tender beef cubes with black pepper, onions, and peppers, known for its rich flavor and quick cooking method.

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