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Zao Fu Ren Jian (Wenshan Store)

江浙菜 · ⭐ 4.6

Adjacent to No. 288, Wenshan Road

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Six-Hour Hand-Tied Dongpo Pork

  Pork belly hand-tied and slow-cooked for six hours, resulting in tender, melt-in-the-mouth texture with rich aroma. Seasoned with soy sauce, rock sugar, and cooking wine, yielding a glossy red finish.
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  Fresh Frozen Mitten Crab with Rice Cake

  Main ingredients are fresh frozen mitten crab and rice cake, steamed or simmered. Tender crab meat and soft, chewy rice cake create a rich texture.
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  Preserved Vegetable Braised Pork

  A Chinese dish made with pork belly and preserved vegetables, slow-cooked until tender and flavorful.
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  Handmade Old Three Fresh

  Made with pork, winter melon, and dried mushrooms, the filling is hand-mixed and wrapped in dough, then steamed. Delicate flavor with a clear sweet broth, highlighting the natural taste of ingredients.
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  Signature Shredded Chicken

  Signature shredded chicken made with thigh meat, hand-torn after cooking, mixed with scallions, cilantro, and cucumber slices, then dressed in a sauce of soy sauce, vinegar, sugar, garlic, and chili oil.
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  Signature Fish Head

  Our signature fish head dish is made with fresh fish head as the main ingredient, combined with辅料 such as ginger slices and green onion segments, and prepared by stewing or braising. The fish head meat is tender, and the broth is rich and flavorful, commonly found in Chinese home-cooked meals and restaurant specialty dishes.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Boiling Fish Fillet

  A Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and aromatics, served hot.
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  Onion Stir-fried Squid

  A stir-fried dish of squid and onions, known for its tender squid and sweet onion flavor, commonly served in Chinese households.
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  Seafood Grand

  A creative dish featuring a mix of fresh seafood like shrimp, squid, scallops, and mussels, stir-fried with vegetables in a rich sauce for a flavorful and satisfying meal.
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  Pot-Braised Pumpkin

  Potato stewed in a clay pot is a dish made primarily with pumpkin, slowly cooked in a clay pot until tender, preserving its natural flavor.
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  Secret Sauce Duck

  A delicately seasoned duck dish made with a special sauce, tender and flavorful.
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  Braised Mixed Sea Fish

  Red-braised sea fish is a Chinese dish featuring various seafood fishes like eel, yellow croaker, and Spanish mackerel, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish are cleaned, pan-fried until golden, then simmered slowly with seasonings and water until flavorful.
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  Classic Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is salted and seasoned for several days to develop its unique flavor, then pan-fried in hot oil and simmered with ginger, garlic, scallions, and a savory sauce.
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  Old Three Fresh

  A classic Chinese home-style dish made with shrimp, fish balls, and meatballs simmered in broth for a rich, savory flavor.
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  Copper Pot Lamb Spine

  Lamb spine bones in a copper pot is a dish featuring lamb spine bones as the main ingredient, typically stewed together with vegetables such as potatoes, carrots, and white radish. Lamb spine bones refer to the spinal column of sheep, which are rich in gelatin. After blanching the lamb bones, they are placed in a copper pot with aromatics like scallions, ginger, star anise, and bay leaves, then slowly simmered for several hours until the meat becomes tender and the broth becomes rich.

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