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Lao Zhenghe (Sichuan South Road Branch)

江浙菜 · ⭐ 3.5

No. 11 Sichuan South Road (near Yan'an East Road)

Dishes

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  Three-Yellow Chicken

  Sanhuang chicken is a dish primarily made with chicken, using a breed with yellow feathers, beak, and legs. After slaughter, it's typically steamed or blanched to preserve its natural flavor.
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  Curry Beef Soup

  A rich and aromatic soup made with beef, potatoes, and carrots simmered in a spicy curry base.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Old Zhenghe Pan-Fried Dumplings

  A classic Shanghai-style dumpling with minced pork, pan-fried until golden and crispy on the bottom, offering a savory and juicy bite.
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  Salted Pepper Crisp

  Sichuan pepper salt crispy is a type of dough-based dish made primarily from flour, eggs, and green onions, prepared by frying. The dough is kneaded, rolled into thin sheets, cut into small pieces, and deep-fried in hot oil until golden and crispy. After frying, it is sprinkled with Sichuan pepper salt for seasoning.
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  Eight Treasure Duck

  A traditional Chinese dish featuring a whole duck stuffed with eight ingredients including glutinous rice, lotus seeds, mushrooms, shrimp, and ham, then steamed to perfection.
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  Fried Pork Cutlet

  Pork cutlet is a dish made by frying pork chops. The pork chops are first marinated, then coated with a batter or breadcrumbs, and finally fried in hot oil until golden and crispy.
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  Pan-fried Specialty

  A Chinese snack made by pan-frying meat-filled dumplings until golden and crispy on the bottom, with a juicy and savory filling.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Braised Pork Belly

  Braised pig trotter is a dish made primarily from pork knuckles or pig feet, simmered with soy sauce, sugar, and cooking wine until tender and flavorful, with a glossy red color and a soft, sticky texture.
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  Tiger Claw Bun

  A traditional Chinese steamed bun shaped like a tiger's claw, made from fermented dough and mildly sweet in flavor.
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  Meat Bun

  A meat bun is a type of dough-based pastry made primarily from flour, typically filled with pork or other meats. The dough is fermented, rolled out, wrapped around seasoned meat filling, and then steamed.
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  Dumplings with Vegetable and Meat Filling

  Dumplings filled with pork and vegetables are made primarily from pork, vegetables, and flour. The filling is prepared by mixing minced pork with chopped vegetables, then wrapped in dough and boiled.
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  Shrimp Dumplings

  Shrimp and pork dumplings are filled with fresh shrimp and finely minced pork, wrapped in delicate wrappers as thin as cicada wings. The broth is made from premium stock, enhanced with green onions, seaweed, and dried shrimp, delivering a delicious and nutritious flavor.
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  Crab Shell Yellow

  A traditional Chinese pastry made with flour, lard, and sesame, baked into a golden-yellow round biscuit with a crispy crust and sweet filling, often using red bean or date paste.

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