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New Era Grand Hotel (Zhangzhou Road Branch)

地方菜 · ⭐ 4.6

No. 33 Zhangzhou Road

Dishes

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  Braised Meat Platter

  A mixed braised meat platter made with pork belly, pig trotters, eggs, and dried tofu, simmered slowly in seasoned broth until tender and flavorful, resulting in a glossy red finish.
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  Braised Abalone with Potatoes

  A Chinese dish combining tender potatoes and fresh abalone, braised in a savory sauce with soy sauce and aromatics.
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  Mountain Celery Shrimp Balls

  Shrimp balls made with mountain celery, steamed or boiled for a fresh and tender texture with a subtle herbal aroma.
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  Laoshan Free-range Chicken

  Laoshan free-range chicken uses locally raised chickens from the Laoshan area, known for its tender and fresh meat. Prepared by steaming or braising to preserve natural flavors, resulting in a clear or rich broth with a delicious taste.
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  Era Braised Pork Trotter

  Era Braised Pork Trotter is a classic marinated dish made primarily with fresh pork front trotters. The trotters are blanched to remove gaminess, then simmered over low heat in a braising liquid seasoned with soy sauce, rock sugar, star anise, cinnamon, bay leaves, Sichuan peppercorns, and other spices until the meat becomes tender and the skin separates from the flesh. The finished dish has a glossy red-brown color, with elastic skin and fall-apart meat, and the rich marrow is infused with the braising flavors. It is commonly served hot or sliced cold.
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  Thai Eggplant Stir-fry

  Thai Eggplant Stir-fry is a flavorful dish made by stir-frying eggplants with garlic, chili, fish sauce, and lime juice, delivering a tangy and spicy taste.
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  Zhanjiang Water Pan-Fried Buns

  A specialty snack made with fresh pork and vegetables, wrapped in dough and pan-fried until the bottom is golden and crispy.
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  Huanghua Fish Ball Soup

  Fresh yellow croaker meat is made into fish balls and simmered in clear soup, resulting in a tender and smooth texture with quick preparation time.
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  Clay Pot Fish Head

  砂锅碟鱼头 is a dish made with fresh fish head, tofu, ginger slices, green onions, and other ingredients, slowly stewed in a clay pot. The fish head is marinated and cooked with the ingredients in broth or water until tender and flavorful.
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  Secret-Recipe Sea Bass

  Secret recipe sea bass made with fresh fish, marinated and steamed, then topped with a specially blended sauce. Ginger slices and scallions are added during cooking to remove fishy odor, finished with scallion or cilantro garnish.
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  Spicy Vinegar Jellyfish Heads

  Old vinegar jellyhead is a dish primarily made with jellyfish head (sea cucumber head), marinated with aged vinegar for a crisp texture. The preparation involves mixing cleaned jellyfish head with aged vinegar, garlic paste, and cilantro, then marinating until fully flavored before serving.
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  Bean Pan-Fried Dumplings

  Bean pan-fried dumplings filled with fresh beans and pork, pan-fried until golden and crispy, offering a savory and satisfying bite.
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  Spicy Duck Blood Hot Pot

  Spicy Duck Blood Hot Pot is a classic Sichuan hot dish featuring fresh duck blood as the main ingredient, typically paired with bean sprouts, wood ear mushrooms, luncheon meat, tripe, and pork aorta. The duck blood is cut into pieces and blanched, then all ingredients are cooked in a spicy and numbing broth before being topped with hot oil to release the aroma of Sichuan peppercorns and dried chilies. The dish has a bright red broth, tender duck blood, and a spicy, numbing, and savory flavor.
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  Black Pepper Beef Cubes

  Black pepper beef cubes is a dish featuring beef as the main ingredient. The beef is cut into small pieces, marinated with seasonings, then stir-fried with black pepper, onions, and green peppers. Common marinades include soy sauce, cooking wine, and starch to make the beef tender and flavorful.

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