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Zhong Xin Zhan Jiang Ji

其他美食 · ⭐ 3.6

No. 29-3 Qiaodong Sanyue, Jianji Bridge Road

Dishes

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  Jellyfish and Bean Sprout Stir-fry

  A refreshing dish made by stir-frying jellyfish with bean sprouts, seasoned lightly with garlic and vinegar for a crisp, savory taste.
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  Zhanjiang Handmade Noodles

  Zhanjiang hand-pulled noodles is a Chinese snack made with rice noodles, pork, shrimp, eggs, and vegetables. The noodles are handmade for a chewy texture, served in a delicious broth.
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  Zhanjiang Noodle Salad

  A Guangdong specialty featuring slippery rice noodles tossed with peanuts, pickled beans, cilantro, and a savory sauce.
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  White-Cut Large Fan Chicken from Zhanjiang

  A Cantonese classic dish featuring fresh large fan chicken, poached and chilled to preserve its natural flavor—tender, juicy, and served with ginger-scallion or soy sauce.
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  Zhanjiang Steamed Chicken

  Zhanjiang white-cut chicken uses fresh chicken, blanched and quickly cooled to keep the meat tender and firm. Local free-range chicken is typically used, sliced and served with ginger-scallion dipping sauce.
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  Braised Chicken

  Roast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
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  Zhanjiang Poached Large Fan Chicken

  Zhanjiang Poached Large Fan Chicken is a classic Cantonese dish, primarily using the distinctive Large Fan chicken breed from the Zhanjiang region. The whole chicken is cleaned, then poached in boiling water until just cooked. It is immediately plunged into ice water or cold water to tighten the skin, resulting in a crisp texture. The chicken is chopped and plated, typically served with a ginger-scallion dipping sauce or sand ginger soy sauce. The finished dish features golden, smooth, and crisp skin with tender, juicy meat, highlighting the chicken's natural flavor.
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  Zhanjiang Seaside Boiled Duck

  Zhanjiang Seaside Boiled Duck is a classic Cantonese dish, featuring free-range ducks from the coastal area of Zhanjiang. The whole duck is cleaned, then gently simmered in boiling water until just cooked. It is immediately plunged into ice water to tighten the skin and meat. Served sliced, typically with a ginger-scallion sauce or soy-based dipping sauce. The meat is tender, the skin crisp, preserving the duck's natural flavor.
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  Steamed Duck in White Sauce

  A classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
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  Garlic Roasted Oysters

  Garlic roasted oysters is a seafood dish made with fresh oysters as the main ingredient, paired with garlic sauce and grilled. The oyster shells are filled with garlic sauce, then baked at high temperature, allowing the garlic aroma to fill the air and blend perfectly with the freshness and tenderness of the oysters, resulting in a juicy and delicate texture.
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  Stir-Fried Broccoli with Double Crisp

  A Chinese stir-fry featuring broccoli and tender pork stomach and intestine, known for its crisp texture and savory flavor.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Fish-Flavored Eggplant with Pork Stir-Fry

  A classic Sichuan dish featuring tender eggplant and pork stir-fried in a savory, tangy fish-flavored sauce.

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