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Zi Yan Bai Wei Chicken (Zhijiang Middle Road Store)

其他美食 · ⭐ 3.9

No. 430, Zhijiang Middle Road

Dishes

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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Soup-Soaked Noodles

  Soup-soaked noodles are made with noodles and a rich broth. Main ingredients include noodles, minced meat or vegetables, and seasonings such as soy sauce, vinegar, and sesame oil are used to make the broth, which is then mixed with the noodles.
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  Hundred-Flavor Chicken

  Baiwei Chicken is a dish primarily made with chicken, marinated and then roasted with special spices and seasonings. It features a golden, crispy skin and tender, juicy meat.
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  Crispy Lotus Root

  Crispy lotus root is a dish primarily made with fresh lotus root. After peeling and slicing the lotus root, it is blanched and then stir-fried with配菜 such as green peppers and carrots, along with appropriate seasonings. The finished dish has a clear color and a crisp, refreshing texture.
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  Spicy and Sour Kelp Strips

  Spicy and sour seaweed strips is a dish made primarily from seaweed strips mixed with spicy and sour seasonings. After soaking, the seaweed strips become soft yet elastic, and when combined with a specially prepared spicy and sour sauce, the dish offers both the freshness of seaweed and a tangy, appetizing flavor.
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  Spicy Chicken in Broth

  Baba Chicken is a dish made primarily with chicken, combined with various vegetables and seasonings. Thinly sliced chicken is soaked together with different vegetables in a specially prepared spicy and numbing sauce, allowing each piece of chicken and vegetable to fully absorb the flavor of the seasoning. Finally, it is served in a bowl, presenting a colorful and appetizing appearance with a spicy and numbing taste.
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  青椒柠檬鸡爪

  青椒柠檬鸡爪是一道以鸡爪为主料，搭配青椒和柠檬制作的凉拌菜。鸡爪经过煮熟后去骨，与切好的青椒、柠檬片混合，加入调味料拌匀腌制而成。
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.
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  Crispy Duck Leg

  Crispy duck legs are made by marinating duck legs, coating them in starch or batter, then deep-frying until golden and crispy. Ginger and scallions are typically added to remove fishy odor and enhance aroma.
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  Spicy Tofu with Bamboo Shoots

  Spicy tofu skin is a dish made primarily with tofu skin, cooked with chili, Sichuan pepper, and other seasonings. After soaking, the tofu skin is cut into pieces and stir-fried with葱姜蒜 and doubanjiang, then simmered in water or broth until flavorful.

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