Zhen Zhuang Salt-Baked King (JD Zhigu Store)
特色菜 · ⭐ 3.7
Unit 112, Building 9, Jingdong Zhigu, Changshi Road, Fenggang Town
Dragon Mate tips
If you are traveling in China to visit Dongguan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 112, Building 9, Jingdong Zhigu, Changshi Road, Fenggang Town. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: New-style Salt-Baked Chicken, Salt-Baked Free-Range Chicken, Salt-Baked Chicken Crest.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Dongguan
- Category: 特色菜
- Rating: 3.7
- Address: Unit 112, Building 9, Jingdong Zhigu, Changshi Road, Fenggang Town
- Popular dishes: New-style Salt-Baked Chicken, Salt-Baked Free-Range Chicken, Salt-Baked Chicken Crest, Salt-Baked Chicken and Pork Knuckle, Salt-Baked Chicken Wing Tips
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Dishes
New-style Salt-Baked ChickenA modern take on traditional salt-baked chicken, featuring tender meat marinated in a special salt blend and gently steamed to perfection.
Salt-Baked Free-Range ChickenA classic Cantonese dish featuring free-range chicken seasoned with salt and spices, then sealed and steamed to perfection for tender, flavorful meat.
Salt-Baked Chicken CrestA traditional Chinese dish made by marinating chicken crest in salt and spices, then steamed or baked to achieve a tender, savory flavor.
Salt-Baked Chicken and Pork KnuckleA dish made with chicken thighs and pork knuckles, marinated in salt and spices, then steamed or baked to tender perfection.
Salt-Baked Chicken Wing TipsSalt-baked chicken wing tips is a dish made from chicken wing tips, marinated and then baked with salt and spices. The seasoned wings are cooked in coarse salt, using the salt's heat to cook the meat and infuse it with savory flavor.
Soft-boiled EggA sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.
Radish and Beef BrisketRadish and beef brisket stew features beef chunks and white radish. After blanching to remove odor, beef is simmered with ginger, scallions, and seasonings until tender, then white radish is added for flavor absorption. Rich broth, soft meat, and fragrant radish.
Spicy PigskinSpicy pig skin is a dish made primarily from pig skin, blanched, sliced, and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The pig skin is first boiled until tender, then cut into strips or slices, and stir-fried with garlic, ginger, and doubanjiang, followed by adding water to simmer and absorb the flavors.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
Spicy Duck Neck BonesSpicy duck neck bones dish made by blanching duck bones and stir-frying with chili, Sichuan pepper, ginger, and garlic. The meat is firm and flavorful, absorbing the seasoning deeply.