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Panji Sichuan Spicy Noodles

小吃快餐 · ⭐ 4.2

30 meters west of the west entrance of Sanmei Yun Street, Xiangjiang Road (Food Street)

Dishes

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  Hokkaido Crab Stick

  Fresh crab meat from Hokkaido, hand-picked and seasoned into delicate strips, known for its tender texture and natural flavor—ideal for sashimi, salads, or sushi.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Panji Shu Xiang Mao Cai

  Panji Shu Xiang Mao Cai is a Sichuan dish made with various ingredients cooked in a special spicy and numbing broth. Main ingredients include beef, beef slices, bean sprouts, and potato slices, with a rich and spicy flavor characteristic of Sichuan cuisine.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, combined with appropriate seasonings and spices, and cooked to perfection. During preparation, the tripe is thoroughly cleaned and sliced thinly, then cooked using a unique technique to maintain its tender texture. Finally, it is quickly stir-fried with seasonings to allow the tripe to fully absorb the flavors.
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  Sichuan-style Spicy Boiled Dishes

  A Sichuan-style dish featuring various ingredients simmered in a spicy and numbing broth, known for its bold flavors and aromatic spices.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.
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  Whiting Fish

  Pomfret is a common sea fish with tender flesh and few bones. It is usually cooked by steaming, braising, or frying, and often paired with ingredients such as ginger threads, green onion segments, and soy sauce to preserve its original flavor.

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