Close

Ren Zhi Wei Fish Head with Pancake

江浙菜 · ⭐ 4.2

No. 39-37, Wanxing Road

Dishes

• 

  Soft Duck with Sauce

  A dish made with eel, stir-fried with ginger and scallions, then simmered in a savory sauce, resulting in tender and flavorful meat.
• 

  Sweet Soy Sauce Shredded Pork Wrapped in Pancakes

  A classic Chinese dish featuring shredded pork stir-fried with sweet soy sauce, wrapped in thin pancakes with fresh vegetables like scallions and cucumber.
• 

  Clay-fired flatbread

  A traditional flatbread made from flour, water, and a pinch of salt, hand-kneaded and baked over a wood-fired stove. Crispy on the outside, soft and elastic inside, with a distinctive smoky aroma.
• 

  Sichuan-Style Green Pepper Fish

  Fresh carp is stir-fried with green peppers, garlic, ginger, and doubanjiang, resulting in tender fish and crisp peppers with a bold Sichuan flavor.
• 

  Dry Pot Huangshan Bamboo Shoots

  A dish featuring fresh Huangshan bamboo shoots stir-fried with pork, chili, and garlic in a dry pot, delivering a crisp texture and rich aroma.
• 

  Spicy Mala Fish

  Spicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
• 

  Beef Pan-Fried Dumplings

  Beef dumplings made with flour wrappers, filled with minced beef and pan-fried until the bottom is golden and crispy while the inside remains tender and juicy. Seasoned with scallions and ginger for enhanced flavor.
• 

  Special Fish Head with Flatbread

  A specialty dish featuring fish head stewed with tofu and vermicelli, then served with flatbread soaked in the rich broth.
• 

  Zhimei Signature Green Pepper Stir-Fried Chicken

  Zhimei Signature Green Pepper Stir-Fried Chicken is a Chinese stir-fry dish made with chicken and green peppers, cooked quickly in hot oil to retain the freshness and texture of the ingredients.
• 

  Braised Taro in Clay Pot

  Pot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
• 

  Crispy Juicy Pigeon

  Crispy succulent squab is marinated and deep-fried until the skin is crispy and the meat tender and juicy. A secret blend of spices is used for marinating, then high-heat frying creates a crunchy crust while keeping the inside moist.
• 

  Golden Soup Garlic Shrimp

  Fresh tiger prawns cooked in a rich golden broth with garlic, resulting in tender shrimp and aromatic, savory flavor.
• 

  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter, and olive oil, cooked at high heat on a hot plate. Shrimp are deveined with tails intact, marinated in garlic, scallions, ginger, and cooking wine, then stir-fried until fully cooked, releasing a rich aroma.
• 

  Coriander Vermicelli Salad

  A refreshing salad made with vermicelli noodles and fresh coriander, dressed with garlic, chili oil, and vinegar for a tangy kick.
• 

  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
• 

  Abalone Chicken

  A Chinese dish combining abalone and tender chicken, simmered in broth with aromatics for a rich, savory flavor.
• 

  Brown Sugar Fruit Ice Jelly

  A refreshing dessert made with ice jelly, brown sugar syrup, and fresh fruits like mango, strawberry, and watermelon. Smooth, sweet, and perfect for summer.

Reviews