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Putien Restaurant (Hongqiao Tian Di Branch)

地方菜 · ⭐ 4.5

Unit L5-12, 5th Floor, 688 Shenchang Road

Dishes

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  Nine-Turned Intestines

  Nine-turn intestine is a dish made primarily from pig intestines, processed through multiple cooking and seasoning steps. After thorough cleaning and blanching to remove odor, it's slowly stewed with soy sauce, sugar, vinegar, and cooking wine. Finally, aromatics like scallions, ginger, garlic, and chili are stir-fried to enhance the flavor.
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  Salted Pepper Pork Trotter

  Sichuan salt and pepper pork knuckles is a dish made primarily from pig trotters, seasoned with Sichuan pepper and salt, garlic, ginger, and other spices. First, the pig trotters are boiled until tender, then chopped into small pieces and deep-fried in hot oil until golden and crispy. Finally, Sichuan pepper and salt are sprinkled over the dish and stir-fried evenly.
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  Bamboo Shoots with Scallop Stew

  Braised loofah with dried scallops is a dish featuring sliced loofah and soaked scallops cooked together in water or broth until tender, with the scallop's aroma infusing the sauce. A pinch of salt adds final flavor.
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  100-Second Yellow Croaker

  Bai Miao Huanghua Fish is a dish made primarily with fresh yellow croaker. The fish is carefully prepared and seasoned with simple ingredients, then quickly steamed at high temperature to preserve the tender texture and natural flavor of the fish meat, presenting a fresh seafood taste.
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  Fujian土笋冻

  Fujian土笋冻 is a cold dish made primarily from sea worms (scientific name: sandworms). After cleaning and boiling the sea worms, their gelatin is extracted and cooled to form a jelly-like texture. Served in cubes with soy sauce, vinegar, and garlic as condiments.
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  Fujian-style Oyster Omelette

  Fujian-style oyster omelet is a traditional Min cuisine dish made primarily with fresh oysters, combined with eggs and starch. To prepare it, first wash and dry the oysters, then mix them with seasonings before adding eggs and starch to form a batter. Heat a flat pan and pour in the oyster mixture, frying until golden brown on both sides.
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  Taro-Flavored Duck

  Yu Xiang Ya features duck meat and taro as its main ingredients. The duck is cut into pieces and stewed together with taro, making the duck meat tender and the taro soft and flavorful, fully absorbing the aroma of the duck.
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  Lychee Pork

  Lychee pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch and deep-fried until golden. It's stir-fried with a sweet-and-sour sauce (tomato ketchup, sugar, vinegar, garlic, ginger, and scallions). The dish has a bright red color, crispy exterior, and tender interior, often paired with lychee fruit for a unique flavor.
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  Putian Braised Noodles

  Putian braised noodles are made with noodles, lean meat, dried shrimp, mushrooms, dried scallops, oysters, clams, chives, and葱, garlic, soy sauce, monosodium glutamate, pepper, peanut oil, and pork bone broth. The noodles are blanched in hot soup, then mixed with lean meat and fresh shrimp, seasoned with soy sauce, and topped with chopped chives and garlic to create a steaming hot bowl of braised noodles.
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  Putian Dumpling Soup

  Putian flat dumpling soup is made with pork filling seasoned with scallions, ginger, and other spices, wrapped in thin dough, then boiled and served in clear broth made from pork or chicken bones, garnished with green onions and cilantro. The filling must be well-mixed and shaped into small, flat dumplings, cooked until they float.
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  Putian Lychee Meat

  Putian Lychee Pork is a traditional Fujian dish made primarily with pork. The pork is cut into pieces resembling lychee fruits, then marinated and deep-fried until golden and crispy. Its distinctive feature is the crunchy exterior and tender, juicy interior, with a bright red color that resembles the fruit.
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  Shrimp苗 with Headwater Purple Seaweed

  A refreshing dish made from fresh shrimp larvae and premium first-harvest purple laver, gently blanched and mixed with seasonings to preserve the seafood's freshness and the laver's crisp tenderness.
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  Crispy Fried Taro Core

  Crispy Fried Taro Core is a traditional dish featuring taro as the main ingredient. The taro is sliced into fine cores, deep-fried until crispy on the outside and soft inside, then quickly stir-fried with appropriate seasonings to enhance its rich flavor. The dish has a golden color, a crispy texture, and an aromatic taro scent.

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