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Zengjia Kitchen (Shushan Store)

特色菜 · ⭐ 4.1

No. 138–139, 1st Floor, Building 20, Xinhua Xuefu Spring Garden, Qianshui Street

Dishes

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  Zeng's Stir-Fry

  A classic Hunan-style stir-fry featuring pork, green and red peppers, and garlic, quickly cooked to retain freshness and deliver a spicy, aromatic flavor.
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  Zeng's Shrimp Stew

  A flavorful stew featuring fresh shrimp, mushrooms, and greens simmered in a secret sauce, delivering a rich and savory taste.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Beef Shank Stew

  Beef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
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  Pork Liver Soup

  Pork liver soup is a soup made primarily with fresh pork liver, simmered with ingredients such as ginger slices and green onion segments. The preparation method is simple: first, slice the pork liver and marinate it with cooking wine and light soy sauce; then, place the marinated liver together with ginger slices and green onion segments into a pot, add water, and simmer until the liver is fully cooked.
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  Steamed Eggplant with Secret Sauce

  A classic Chinese dish featuring tender eggplant steamed with a savory secret sauce, offering a soft texture and rich flavor.
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  Braised Fish with Skin Removed

  A Chinese dish featuring fresh fish deboned and braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender, flavorful meat.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Braised Wulong Chicken

  A traditional Chinese dish made by slow-cooking Wulong chicken with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Eel in Brown Sauce

  Red-braised eel is a Chinese dish featuring eel as the main ingredient. The cleaned eel is cut into segments, pan-fried until slightly golden, then stewed with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to absorb the rich flavors. The result is tender, succulent eel with a glossy red appearance.
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  Fatty Intestine Stew

  Fatty intestine stew uses pork intestines as the main ingredient, cleaned and blanched, then simmered with vegetables like potatoes, bean sprouts, and green peppers in a clay pot. Ginger slices, scallions, and star anise are added for flavor, slow-cooked until tender and richly flavored.
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  Cilantro Purple Cabbage Salad with Sesame Noodles

  A refreshing cold dish made with shredded purple cabbage, cilantro, and crispy sesame noodles, lightly dressed for a balanced flavor.

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