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Zhang Tanhua Folk Cuisine (Shangzhuang Branch)

冀菜 · ⭐ 4.4

Ground-floor Commercial Units, Outer Perimeter of Zhongshan West Road Shangzhuang Fashion Market

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Potato and Beef Stew from Weichang

  A traditional Chinese dish made with beef and potatoes, slow-cooked in savory sauce until tender, popular in northern China.
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  Probing Scholar Fish and Shrimp Jump

  A fusion dish featuring tender fish fillets and fresh shrimp, stir-fried with bell peppers and aromatics for a savory, vibrant flavor.
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  Braised Sole Fillet

  Fresh sole fillet marinated and pan-seared, then simmered in a rich sauce for a savory, tender dish.
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  Crepe Wrapped with Fried Dough Strips

  Jianbing卷馓子 is a Chinese snack featuring a thin crepe wrapped around crispy fried dough sticks. The crepe is made from flour and water, while the dough sticks are deep-fried for a crunchy texture.
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  Stuffed Chicken with Pig's Trotter

  A Chinese dish featuring a whole chicken stuffed with pig's trotter and slowly braised to perfection, resulting in tender meat and rich, savory broth.
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  Pork and scallion dumplings

  Pork and scallion dumplings are made primarily with pork and scallions. The pork is minced into a filling, and the scallions are chopped and mixed with seasonings to form the dumpling filling. The filling is then wrapped in dumpling wrappers and boiled until cooked through, ready to be enjoyed.
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  Stone Plate Governor's Tofu

  A dish featuring tender tofu cooked on a hot stone plate with minced meat, mushrooms, and vegetables, resulting in a rich, savory flavor.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Chicken in Tripe

  Doubao Chicken is a dish made with chicken thigh meat and pig stomach. Chicken pieces are mixed with seasonings, stuffed into cleaned pig stomach, sewn up, and slow-cooked until the chicken's aroma infuses the stomach.
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  Tan's Braised Mushroom with Sauce

  A savory dish featuring tender mushrooms simmered in a rich, aromatic sauce, popular in Chinese home cooking.
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  Fish Head Rice Soup

  Fish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.
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  Fresh Fish Head Rice Soup

  Made with fresh fish head, rice, ginger slices, and green onions, slowly simmered. Rich broth, tender fish meat, and rice fully infused with flavor.

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