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Zhou's Private Kitchen (Jiefang Road Store)

江浙菜 · ⭐ 4.0

No. 78 Shangshu Village, Jiefang South Road

Dishes

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  Linyi Stir-Fried Chicken

  Linyi stir-fried chicken is a dish primarily made with chicken as the main ingredient, typically using locally raised free-range chickens. It is stir-fried with vegetables such as green peppers, red peppers, and onions, along with seasonings like garlic, ginger, and dried chilies. The preparation involves blanching the chicken pieces first, then stir-frying them together with the辅料, and finally seasoning and reducing the sauce.
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  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish from Nanjing, made by curing duck in salt and spices, then poaching it to achieve tender, flavorful meat.
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  Six Harmonies Salted Goose

  A traditional Chinese dish made by simmering goose meat in salted water with spices, resulting in tender and flavorful meat.
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  Rural Herbal Chicken Soup

  A rustic chicken soup made with free-range chicken, fresh herbs, and slow-cooked for a rich, nourishing flavor.
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  Steamed Fish Head with Chopped Chili

  A spicy and flavorful dish made by steaming a fresh fish head with chopped chili, ginger, and garlic. The tender fish meat absorbs the rich, aromatic flavors of the seasoning.
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  Salted Pork Sausage Box Meal

  Salted pork sausage box meal includes rice, salted pork, and sausage, usually cooked by steaming or stir-frying, with a salty and fragrant taste.
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  Sautéed Shrimp with Scallion

  Sautéed shrimp with scallion is a Chinese dish made with fresh shrimp and scallion, quickly stir-fried. The shrimp is tender and smooth, with a rich onion aroma and a delicious taste.
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  Sichuan-style Frog with Peppers

  A spicy Sichuan dish featuring tender frog legs stir-fried with green and red peppers, garlic, and ginger, delivering a bold, aromatic flavor.
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  Sturgeon Fish Head with Pancake

  Reservoir fish head with flatbread is a dish made primarily from fresh reservoir fish head, combined with辅料 such as tofu, vermicelli, scallions, ginger, and garlic, then stewed. The fish head is first pan-fried until golden brown, then simmered slowly in beef broth and seasonings. Finally, baked flatbread is broken into small pieces and soaked into the stew to absorb the flavors.
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  Stir-fried Pork Intestines

  Stir-fried pork intestines is a Chinese dish primarily made with pork intestines. After cleaning and cutting into segments, it is quickly stir-fried with辅料 such as chili peppers, ginger, and garlic. During preparation, seasonings like soy sauce and cooking wine are typically added to enhance flavor and achieve a crisp texture.
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  Bai Qin Xiang Gan

  A classic Chinese home-style dish made with fresh white celery and firm tofu slices, stir-fried to perfection for a savory and satisfying meal.
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  Braised Frog Legs

  A Chinese dish made by braising frog legs in a savory sauce with soy sauce, sugar, and aromatics.
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  Braised Smelly Salmon

  A traditional Chinese dish made by slow-cooking fermented salmon in soy sauce, sugar, and spices until tender and flavorful.
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  Braised Stinky Mandarin Fish

  Stinky mandarin fish is a dish made by fermenting fresh mandarin fish with salt, then braising it with seasonings such as soy sauce, sugar, and cooking wine. The main ingredients are mandarin fish and seasonings. During preparation, the fish is salted and fermented to develop a unique flavor, then stewed to make the flesh flavorful and tender.
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  Braised Frog

  A Chinese dish made by braising frogs in a savory sauce of soy sauce, sugar, and wine until tender.
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  Fatty Intestine and Fish Bladder Stir-fry

  A spicy Sichuan dish featuring pork intestines and fish bladder, stir-fried with chili and fermented bean paste for a rich, savory flavor.
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  Stir-Fried Crab-Like Dish

  Scrambled crab is made primarily from fish meat or eggs, named so because the finished dish has a bright red color and resembles a crab in shape. The basic method involves mixing the main ingredients with seasonings such as ginger paste, then stir-frying or steaming to cook.
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  Sour Cabbage Duck Blood and Pig Tripe Stew

  A Sichuan-style dish featuring sour cabbage, duck blood, and pork tripe, simmered to create a rich, tangy flavor.

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