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Zhuangshan Hot Pot (Dacheng Road Branch)

Northeastern Chinese cuisine · ⭐ 3.3

No. 205-9, Dacheng Road

Dishes

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  Spicy Pork and Rice Noodles Stir-fry

  A spicy Sichuan-style dish combining stir-fried pork with chewy rice noodles, seasoned with fermented bean paste and vegetables.
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  Twice-Cooked Pork with Green Pepper Noodle Topping

  Main ingredients are pork belly and green peppers. Pork belly is first boiled, sliced, then stir-fried until slightly crispy. Green peppers are added and stir-fried together, then poured over hot noodles. The dish has a savory, slightly spicy flavor, with rich yet tender meat and crisp green peppers.
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  Signature Clay Pot Dish

  A classic home-style dish made with pork, tofu, and greens, slowly simmered in a clay pot for rich flavor and tender ingredients.
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  Pork Rib Clay Pot

  Stewed spare ribs in a clay pot with potatoes, carrots, and tofu, slow-cooked until tender with rich broth.
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  Salt and Pepper Chicken Thigh

  Black pepper salt chicken thighs are marinated, deep-fried until crispy, then stir-fried with black pepper salt, scallions, and ginger for a flavorful, tender dish.
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  Soup Rice Noodles

  A Cantonese dish made with rice noodles cooked in a clear broth, often served with meat or offal for a savory and smooth flavor.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles, accompanied by vegetables, meat, or seafood. Stir-fried at high heat, the rice noodles blend thoroughly with the ingredients, resulting in an appealing color and aroma.
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  Fried Sausage

  Fried sausage is a deep-fried dish primarily made with sausages. The sausages are sliced and fried in hot oil until the surface turns golden and crispy, while the inside becomes fully cooked. Different flavored sausages can be chosen according to personal preference, such as pork sausage, beef sausage, or Chinese-style cured sausage.
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  Beef Stir-Fried Rice Noodles

  Beef stir-fried with rice cakes is a Chinese dish using beef and rice cakes as main ingredients. Beef is sliced or shredded, rice cakes cut into segments. First, beef is quickly stir-fried until colored, then set aside. Next, garlic and ginger are sautéed in oil, followed by stir-frying rice cakes. Finally, beef is added back, seasoned, and served.
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  Braised Pork in Clay Pot

  A dish of braised pork belly cooked slowly with soy sauce, sugar, and spices, served in a clay pot for rich flavor and tender texture.
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  红烧鸡块盖浇面

  红烧鸡块盖浇面以鸡腿肉或鸡胸肉切块，用酱油、料酒、姜片等调料腌制后炖煮至入味，再与煮熟的面条混合，淋上浓稠的酱汁。鸡肉软嫩，酱汁浓郁，搭配热腾腾的面条。
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  Braised Chicken Wings

  Red-braised chicken wings is a Chinese dish made with chicken wings as the main ingredient, simmered with soy sauce, sugar, and cooking wine after blanching. The wings absorb the seasoning, resulting in a glossy red color and tender meat.
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  Stir-Fried Pork Noodles with Rice Cake

  Stir-fried pork and rice cakes is a Chinese dish made with pork strips and rice cakes. Marinated pork is stir-fried with softened rice cakes, then seasoned with soy sauce, sugar, scallions, and ginger until the rice cakes are soft and the pork is cooked through.
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  Garlic Shoots and Pork Noodles

  A savory dish featuring tender pork strips and fresh garlic shoots stir-fried and served over cooked noodles.
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  Green Pepper Shredded Pork Noodles

  Green pepper and pork stir-fry over noodles: tender pork strips marinated with wine, soy sauce, and starch, stir-fried with blanched or quickly cooked green pepper strips, then served over boiled noodles. Simple preparation, emphasizing ingredient pairing and precise heat control.
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  Cucumber and Pork Rice Bowl

  A dish of stir-fried cucumber and pork strips served over steamed rice, offering a fresh and savory flavor.
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  Dried Pork and Mushroom Dumplings

  Dried pork and mushroom dumplings are made with minced pork and fresh mushrooms, wrapped in thin dough and steamed for a savory, satisfying bite.
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  Duck Neck

  Duck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.

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