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Zh Zhuang Zhuang · Pig Trotter · Braised Meat (Longyu Branch)

小吃快餐 · ⭐ 3.8

Unit 128, 1st Floor, Building 1, Courtyard 10, Longyu North Street (next to Xinjiayuan Fresh Food Supermarket)

Dishes

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  Braised Sausage

  Lǔ xiāngcháng is a traditional Chinese dish made by stuffing pork mince, seasoned with various spices, into pig intestines and then boiling it. The main ingredients include fresh pork, pig intestine casings, salt, sugar, soy sauce, cooking wine, and a variety of spices such as star anise, cassia bark, and Sichuan pepper. The seasoned meat mixture is filled into the intestine casings, then steamed or boiled until cooked through, and finally simmered slowly in a braising sauce to allow the sausages to fully absorb the rich flavors of the sauce.
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  Large Chicken Thigh

  The large chicken leg is made primarily from chicken thighs, marinated and then grilled or fried. The skin is golden and crispy, while the meat inside remains tender and juicy, preserving the original aroma of the chicken.
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  Heart Meat

  Heart meat is a dish made primarily from the diaphragm muscle next to the pig's heart, which is marinated and then cooked by grilling or stir-frying. Its特色 lies in its tender texture and rich nutritional value.
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  Signature Chicken Leg Rice

  Signature chicken leg rice features a whole chicken leg, marinated and grilled until the skin is slightly charred and the meat tender, served with rice and seasonal vegetables, typically drizzled with sauce or seasoning.
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  Pork head meat

  Pork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
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  Pickle Leg

  Pipa legs are made from chicken thighs, named for their shape resembling a pipa (a traditional Chinese musical instrument). Typically, the chicken thighs are marinated to absorb flavor, then cooked using methods such as roasting or frying to achieve a golden, crispy exterior while maintaining tender and juicy meat inside.
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  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
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  Pork Shank Rice

  Pork knuckle rice features braised pork knuckles and seasoned sausages. The pork knuckles are blanched and slow-cooked with spices until tender, while the sausages are marinated using traditional methods. Served over rice, sliced meat is arranged on top, allowing the rich sauce to infuse into the grains.
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  Soy-Glazed Braised Whole Chicken

  Sauce-flavored braised whole chicken is made with a whole chicken and seasonings like soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves, slowly simmered to tender perfection.
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  Chicken Wing Tips with Rice Noodles

  Chicken wing tips mixed with rice noodles is a cold dish. After blanching or boiling, chicken wing tips are combined with cooked rice noodles and seasoned with soy sauce, vinegar, chili oil, garlic, and scallions. The dish offers rich flavors—tender chicken wings and smooth rice noodles.

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