Close

Chef's Little Dishes (Zhangpu Branch)

江浙菜 · ⭐ 4.0

No. 138 Shangyang Road, Zhangpu Town (ground-floor commercial unit, Mingcheng Garden)

Dishes

• 

  Braised Bullfrog with Basil and Oyster Sauce

  This dish features bullfrog as the main ingredient, known for its tender meat. The primary cooking method involves cutting the bullfrog into pieces and baking it with basil (specifically Thai basil). It is seasoned with premium oyster sauce to enhance umami and aroma, resulting in a rich, savory, and seafood-like flavor. The finished dish has a glossy red-brown color, with the bullfrog pieces slightly crispy on the outside and tender inside, while the distinct fragrance of basil blends thoroughly with the salty umami of the oyster sauce.
• 

  Soul-Calling Bighead Carp Head

  A spicy and aromatic dish made with bighead carp head, simmered in a rich sauce of fermented bean paste, chili, and garlic.
• 

  Braised Beef

  Braised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
• 

  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Osmanthus Grandmother's Braised Pork Belly

  Osmanthus Grandmother's Braised Pork Belly is a dish that combines traditional red-braising techniques with the delicate fragrance of osmanthus flowers. It primarily uses skin-on pork belly cut into cubes, first blanched to remove gaminess. Rock sugar is caramelized in the wok until date-red, then the pork is stir-fried to coat. Light soy sauce, dark soy sauce, cooking wine, ginger slices, scallions, and a small amount of star anise and cinnamon are added. Hot water is poured in, and the pork is simmered over low heat for about an hour until tender. Dried osmanthus flowers are sprinkled in before reducing the sauce, allowing the floral aroma to infuse. The finished dish has a glossy red color, tender and glutinous texture, rich but not greasy, with a subtle sweet osmanthus fragrance.
• 

  Dongting Quick-Pickled White Fish Shreds

  Dongting Quick-Pickled White Fish Shreds is a Hunan dish featuring fresh white fish (such as silver carp or grass carp) from Dongting Lake. The fish is deboned, sliced into thin shreds, and quickly marinated with salt, cooking wine, and minced ginger. The fish shreds are then stir-fried rapidly in hot oil until just cooked, followed by the addition of pickled chili peppers, minced garlic, and light soy sauce for seasoning. The dish yields tender, smooth-textured white fish shreds with a tangy, spicy flavor from the pickled peppers and a savory taste from the quick marinade, highlighting the natural taste of the fish and the wok's aroma from rapid stir-frying.
• 

  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
• 

  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
• 

  Green Tea Cake

  Green tea cakes are made primarily from glutinous rice flour and green tea powder, supplemented with vegetable oil, white sesame seeds, and red bean paste. The glutinous rice flour and green tea powder are mixed together, then water and vegetable oil are added to form a batter. The mixture is filled with red bean paste, pressed into small cakes, sprinkled with white sesame seeds, and then pan-fried.
• 

  Crispy Roast Squab

  Crispy roasted squab is a烤 dish featuring young pigeons. After marinating, the birds are coated with a crispy glaze and dried before roasting until the skin is crunchy and the meat tender. A honey or malt syrup glaze gives it a golden color and a satisfying crisp exterior with soft interior.
• 

  Scallion Oil Spider Crab

  Scallion oil hairy crab is a dish featuring live hairy crabs, cleaned and cut into pieces, stir-fried with scallions and ginger, then simmered with seasonings until flavorful, finished by drizzling hot oil to enhance aroma.
• 

  Garlic-Flavored Peeled Shrimp with Vermicelli

  Fresh shrimp are deveined and split open, then steamed with soaked vermicelli and garlic sauce for a savory, aromatic dish.
• 

  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
• 

  Pan-fried Handmade Taro

  A dish made with fresh taro, sliced by hand and pan-fried on a hot iron plate, resulting in a crispy exterior and soft, sweet interior.
• 

  Shunde Salted Free-Range Chicken

  Shunde Salted Free-Range Chicken is a classic Cantonese dish featuring free-range chicken with firm texture. The whole chicken is immersed in a brine made with coarse salt, Sichuan peppercorns, star anise, and bay leaves, then gently poached until just cooked. It is immediately chilled in ice water to achieve crispy skin and tender, juicy meat. Served chopped, typically with ginger-scallion sauce or sand ginger soy sauce for dipping.
• 

  Lemongrass Shrimp

  Lemongrass shrimp is a flavorful Thai dish featuring fresh shrimp stir-fried with lemongrass, garlic, and chili for a fragrant, spicy kick.
• 

  Golden Cake

  Golden cake is a steamed dessert made from glutinous rice flour, eggs, sugar, and a small amount of edible oil. Mix ingredients evenly, pour into a mold, steam until cooked to form a golden color and soft texture.

Reviews