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Zhizhe Lai

地方菜 · ⭐ 4.0

Guanglu Fang No. 103-1 (opposite Fuzhou No. 2 Middle School)

Dishes

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  Tripe Hot Pot

  Tripe Hot Pot is a stew dish featuring three types of animal stomach (commonly beef tripe, pork stomach, and lamb tripe) as the main ingredients. The primary method involves cleaning and processing the tripe, blanching or pre-cooking to remove any strong odors, then cutting into strips or chunks. The prepared tripe is placed in a clay pot with ginger slices, scallions, cooking wine, etc., then simmered over low heat with broth or water for an extended period until the tripe becomes tender and flavorful. The resulting dish has a rich broth and a varied, layered texture.
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  Pan-fried Liver

  Nanjian Gan is a Chinese dish featuring pork liver as the main ingredient, typically served with辅料 like green peppers and onions. The liver slices are marinated with rice wine and soy sauce, then pan-fried with the辅料 to achieve a tender texture and rich flavor.
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  Bullet Pot

  A Chinese dish made by wrapping minced meat in glutinous rice and slow-cooking it in a clay pot, resulting in a savory, soft texture with rich broth.
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  Stir-fried Chicken Crest Salad

  A cold dish made with chicken crest and vegetables, dressed in a savory sauce for a refreshing taste.
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  Mixed Dishes

  Mixed vegetables salad made with carrots, cucumbers, wood ear mushrooms, bean sprouts, and eggs, blanched or stir-fried and seasoned for a rich taste and balanced nutrition.
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  Salted Pepper Water Fish

  A Chinese dish made with fresh water fish, fried and seasoned with salt, pepper, and spices for a crispy texture and savory flavor.
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  Salted Pepper Water Fish

  A Chinese dish made with fresh water fish, seasoned with salt, pepper, and aromatics. The fish is crispy on the outside and tender inside, with a savory, aromatic flavor.
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  Stir-Fried Double Crisp

  A classic Chinese dish made with pork stomach and duck intestine, stir-fried quickly for a crisp texture and savory flavor.
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  Steamed Oysters

  A Cantonese dish featuring fresh oysters steamed with ginger and scallions, highlighting their natural sweetness and tenderness.
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  Frog Legs

  A dish made from frog legs, typically stir-fried with garlic, ginger, and chili for a spicy and savory flavor.
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  White Rice Cake

  A traditional Fujian snack made from glutinous rice flour, steamed and sliced, then pan-fried or stir-fried with vegetables and meat.
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  Stewed Vegetable Stir-fried Rice Noodles

  A traditional Chinese dish featuring fermented vegetables and rice noodles stir-fried together for a savory, aromatic flavor.
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  Lychee Pork

  Lychee meat is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until crispy outside and tender inside. It's stir-fried with a sweet-and-sour sauce (made from ketchup, sugar, vinegar, and soy sauce) to coat evenly. The dish has a bright red color, crispy texture, and balanced sweet-and-sour flavor.
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  Bone Marrow Pot

  A nourishing dish made by slow-cooking bone marrow with seasonings, resulting in a rich, savory broth and tender marrow.
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  Fish Roe Stew

  A savory stew made with fresh fish roe, simmered in broth with ginger and scallions for a rich, delicate flavor.

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