Zhang Ji Braised Vegetables (Yinghai Apartment Branch)
小吃快餐 · ⭐ 3.6
Room 111, Building 01, Yinghai Apartment, 50 meters southeast of the intersection of Huaxin Road and Yinghua Road
Dragon Mate tips
If you are traveling in China to visit Nanjing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 111, Building 01, Yinghai Apartment, 50 meters southeast of the intersection of Huaxin Road and Yinghua Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-mixed kelp strands, Cold-mixed Tofu Noodles, Cold-Mixed Duck Intestines.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanjing
- Category: 小吃快餐
- Rating: 3.6
- Address: Room 111, Building 01, Yinghai Apartment, 50 meters southeast of the intersection of Huaxin Road and Yinghua Road
- Popular dishes: Cold-mixed kelp strands, Cold-mixed Tofu Noodles, Cold-Mixed Duck Intestines, Braised Duck Tongue, Saltwater Roast Duck
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Dishes
Cold-mixed kelp strandsCold seaweed salad is a refreshing dish made primarily from shredded seaweed. First, the seaweed threads are soaked in water to soften them, then mixed with minced garlic, cilantro, soy sauce, vinegar, and chili oil.
Cold-mixed Tofu NoodlesCold-mixed bamboo skin is a refreshing cold dish with bamboo skin as the main ingredient. First, the bamboo skin is soaked in water until soft, then cut into appropriate lengths. It is then mixed with minced garlic, cilantro, soy sauce, vinegar, chili oil, and other seasonings.
Cold-Mixed Duck IntestinesCold duck intestine salad is a dish made primarily with duck intestines, which are cleaned and blanched, then mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
Braised Duck TongueBraised duck tongues is a dish primarily made with duck tongues, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, giving the duck tongues a bright red color and a soft, chewy texture.
Saltwater Roast DuckA traditional Chinese dish made by marinating a whole duck in saltwater and roasting it until crispy skin and tender meat.
Salted GooseA traditional Chinese dish made by boiling goose meat in salted water with spices, resulting in tender and savory meat often served cold.
Vacuum-packed Salted DuckVacuum-packed salted duck is made by curing优质 duck meat in brine with spices, then gently cooked and sealed for preservation. It offers a tender, savory flavor and is convenient for storage and transport.
Vacuum-Steamed Duck Feet in Soy SauceDuck feet marinated and slowly cooked under vacuum with a rich soy-based sauce, resulting in tender, flavorful bites.
Vacuum-Steamed Soy Sauce Duck WingsDuck wings marinated and slowly cooked under vacuum, then simmered in a rich soy-based sauce for deep flavor and tender texture.
Crispy Roast Duck LegA delicacy made from duck legs marinated, air-dried, and roasted to achieve a crispy skin and tender meat.