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Zhuquan Restaurant (Fangyuan Li Branch)

小吃快餐 · ⭐ 4.0

Basement Level 1, Fangyuanli IDMALL, Dajiaoting North Street

Dishes

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  Cold Noodles

  Cold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
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  Soybean Paste Soup

  Kimchi stew is a traditional Korean dish that uses doenjang, a fermented soybean paste, as its main seasoning. Mix doenjang with an appropriate amount of water, bring to a boil, and add vegetables such as tofu, zucchini, potatoes, and onions, along with meat or seafood to enhance the umami flavor. Cook until the ingredients are tender and the broth is rich in flavor, then serve.
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  Big Iron Bowl Mixed Rice

  Big iron bowl mixed rice is a dish made primarily with rice, combined with various cooked ingredients such as meat, vegetables, and eggs, seasoned and served in a large iron bowl. Main ingredients include rice, chicken or beef, cucumber, carrot, bean sprouts, etc., and seasonings typically consist of soy sauce, sesame oil, and chili oil. Mix well and enjoy directly.
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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Mixed Pollock Salad

  A cold dish featuring pollock as the main ingredient. The cooked or steamed pollock is shredded and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, sugar, and sesame oil.
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  Spiced Beef Salad

  Beef salad is a cold dish made primarily with beef, which is boiled or blanched and sliced, then mixed with seasonings such as soy sauce, sesame oil, garlic, green onions, and chili oil. Optional vegetables like cucumber ribbons or carrot strips can be added according to taste.
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  Grilled Beef Stone Pot Rice

  Grilled beef bulgogi stone pot rice is made with beef slices as the main ingredient, combined with rice, lettuce, carrots, bean sprouts, and other vegetables, then heated and mixed in a stone pot. The beef slices are briefly marinated and grilled, then mixed with vegetables and rice, and finally topped with Korean chili sauce or soy sauce for flavor.
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  Pan-fried Pollock

  Pan-fried mackerel is a dish primarily made with fresh mackerel. After cleaning the fish, it is marinated with salt, cooking wine, and other seasonings, then pan-fried in hot oil until both sides are golden brown, resulting in a crispy exterior and tender, juicy interior.
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  Beef Soup

  Beef soup is made primarily with beef, simmered until the meat becomes tender and the broth rich. To prepare it, first cut the beef into pieces, blanch to remove blood, then add seasonings and simmer until the meat is tender. Finally, add garnishes such as green onions and cilantro for flavor.
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  Rice Intestine

  Blood sausage is a traditional food made by stuffing pig intestines with glutinous rice, blood, or meat filling, then steaming it. Main ingredients include pig intestine, glutinous rice, pig blood or pork, along with seasonings such as scallions, ginger, and salt. To prepare, soak the glutinous rice beforehand, mix it with seasoned meat filling, stuff it into cleaned pig intestines, and steam until fully cooked.
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  Spicy Kimchi and Pork Belly Stone Pot Rice

  Pork belly slices are stir-fried with spicy kimchi, seasoned with sauces, then served over rice in a stone pot and heated to form a crispy rice crust at the bottom. Finally, sesame seeds and green onions are sprinkled on top and mixed well before eating.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

Reviews

• strange_azalea
  The sweet and sour crispy pork was amazing — that crackly crunch when you bite into it, and the vinegar sauce on the side really hits the spot. Then the stone pot bibimbap with freshly grilled beef short rib smelled incredible the second it came out. The meat was fatty and lean in all the right ways, super tender and juicy, and mixed up with that Korean sweet-spicy sauce it was so satisfying. Place was clean and tidy, though there aren't a ton of seats so around lunchtime you might have to wait a bit. Super easy to get to too — just take subway line 7 to Dajiaoting station, exit C, and it's a few minutes walk. Honestly, great food and easy on the wallet, I'd come back for sure.