Close

Pengchuan Grand Restaurant (Jingjiang Road Branch)

地方菜 · ⭐ 4.0

No. 1 Jingjiangnan Li, Jingjiang Road

Dishes

• 

  Wonton Flying Egg Soup

  A classic Cantonese soup featuring fresh shrimp wontons and silky eggs cooked in broth, creating a delicate and savory dish.
• 

  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
• 

  Six Cold Dishes with Yellow Croaker and Baozi

  Six cold dishes featuring pickled or marinated vegetables, plus yellow croaker baked with cornbread dumplings for a savory, hearty meal.
• 

  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
• 

  Baozi with Egg and Ham

  A Chinese fast food snack made by stuffing a grilled bun with fried eggs and ham, offering a crispy exterior and savory filling.
• 

  Braised Eggplant

  Vegetarian braised eggplant is a dish primarily made with eggplant, stir-fried to perfection. The eggplant is cut into pieces and combined with seasonings such as garlic paste, soy sauce, and sugar. After high-heat quick stir-frying, the eggplant fully absorbs the flavors, resulting in a fragrant and tender texture.
• 

  Old Stir-Fried Three

  Lao Bao San is a Chinese stir-fry dish featuring pig liver, kidneys, and stomach. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with garlic and ginger, finished with soy sauce and salt.
• 

  菠萝鸡片

  菠萝鸡片是一道以鸡胸肉和菠萝为主要食材的菜肴。鸡胸肉切片后用调料腌制，与新鲜菠萝块一同炒制而成。制作过程中通常加入少量淀粉勾芡，使菜肴口感滑嫩，色泽明亮。
• 

  虾仁茄盒

  虾仁茄盒是一道以茄子和虾仁为主要食材的菜肴。茄子切片后夹入虾仁馅料，经过腌制后裹粉油炸至金黄酥脆，口感外酥里嫩。
• 

  Pan-fried Pork Tenderloin

  Guotah Lijie is a Chinese dish made from pork tenderloin. The meat is sliced, coated with egg and starch, then pan-fried in hot oil until golden brown on both sides, followed by simmering in a seasoned sauce. It's crispy outside and tender inside, with a golden color.

Reviews