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Zao Chun Er Yue (Presidential Palace Branch)

江浙菜 · ⭐ 4.6

5th Floor, Jincheng Building, No. 216 Longpan Middle Road

Dishes

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  Spicy Chopped Pepper Fish Head

  Steamed fish head with chopped chili is primarily made from a large fish head and chopped chili. After washing the fish head, it is mixed with seasonings and chopped chili, then steamed. The dish presents a bright red color, with the fresh aroma of the chopped chili perfectly complementing the delicate flavor of the fish head.
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  Ancient Method Braised Abalone with Pork

  This dish features fresh abalone and pork belly slowly braised together, resulting in tender abalone and richly flavored meat in a savory sauce.
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  Ancient-Style Abalone Braised Pork

  A classic dish featuring braised pork belly and abalone, slow-cooked in a rich savory sauce.
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  Wonderful Shrimp Balls

  Delicious shrimp balls made with fresh shrimp, lightly battered and deep-fried until golden crisp, served with a secret sauce for a perfect balance of flavors.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Crispy Red Chicken

  A Chinese dish featuring a whole chicken marinated and deep-fried until the skin is crispy and the meat tender, often served with sweet chili sauce or salted pepper.
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  Signature Braised Pork Belly with Soft-Boiled Egg

  Slow-cooked pork belly glazed in savory sauce, served with a soft-boiled egg for rich, balanced flavor.
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  Signature Abalone Rice

  A premium dish featuring fresh abalone simmered in rich broth and served over steamed rice for a savory, satisfying meal.
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  椒麻牛肉粒

  椒麻牛肉粒是一道以牛肉为主要食材的菜肴，将牛肉切成小粒后用调料腌制，再经油炸或快炒至熟，最后加入花椒和辣椒等调味料拌匀。成品色泽红亮，口感嫩滑，带有明显的麻味和辣味。
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Glass-Crusted Young Pigeon

  Young pigeon marinated and deep-fried to achieve a crispy glass-like crust while keeping the meat tender and juicy.
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  Secret-Recipe Old Brine Salted Duck

  Made with premium duck marinated in a secret old brine, then slowly simmered at low temperature. The meat is firm and rich in salty, aromatic flavor with a distinctive braised taste. A traditional method yields deep, complex flavors.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs are made with pork ribs, marinated and deep-fried until golden. Then stir-fried with a sweet and sour sauce (made from sugar, vinegar, soy sauce, and cooking wine) to achieve a crispy exterior and tender interior with a glossy red color.
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  Shanghai-style Eel in Hot Oil Sauce

  A classic Shanghai dish featuring eel stir-fried with garlic, ginger, and soy sauce, finished with a splash of hot oil for aroma and flavor.
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  Golden Hand-Torn Pigeon

  A delicately seasoned pigeon dish, slow-cooked and hand-torn for tender, flavorful bites.
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  Golden Crispy Chicken

  A premium chicken dish marinated and deep-fried to achieve a golden, crispy skin while keeping the meat tender and flavorful.
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  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish from Nanjing, Jiangsu Province, made from fresh ducks marinated with salt, Sichuan pepper, and star anise, then boiled to preserve its tenderness and original flavor.

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