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Qian Wanxing Restaurant (Pandi Branch)

江浙菜 · ⭐ 4.5

No. 1588 Panmen Road, Suite 102, Building 12, Wumen Impression

Dishes

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  One-Grade Stir-Fried Vegetables

  A dish of assorted fresh vegetables stir-fried quickly to retain crispness and natural flavor, often served as a healthy side or main course.
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  Ginger and Pine Nut Pork Liver

  A Chinese dish made with pork liver, ginger, and pine nuts, stir-fried to a tender texture with aromatic flavors.
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  Boiling Knife-Sliced Pork Kidney

  A Sichuan dish featuring thinly sliced pork kidneys stir-fried quickly with chili and Sichuan peppercorns, delivering a spicy, numbing flavor and tender texture.
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  Boiling Three Crisps

  A Sichuan-style cold dish made with pig's stomach, duck intestine, and beef tripe, quickly blanched in boiling water and tossed with a spicy-savory sauce.
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  炒虾仁

  炒虾仁是一道以新鲜虾仁为主要食材，配以葱、姜等辅料，用热油快速翻炒而成的菜肴。虾仁经过处理后保持鲜嫩口感，烹饪过程中加入适量调味料，使菜品味道鲜美。
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  Sea Scallop

  Dry scallops, also known as dried abalone, are made by sun-drying or drying fresh shellfish. They need to be soaked before use in soups, stir-fries, or as ingredients, commonly found in Cantonese and Fujian cuisines.
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  White Assorted Dishes

  A traditional Chinese cold dish made with sliced cooked offal such as pig's stomach, intestine, chicken gizzard, and duck blood, arranged neatly and served with a savory sauce.
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  Glutinous Rice Duck Slices

  A creative dish featuring crispy duck slices served with glutinous rice cakes, offering a delightful contrast in texture and flavor.
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  Classic Stewed Meat

  Classic stewed meat is made with fatty pork belly, blanched then slowly simmered with soy sauce, sugar, and spices until tender and glossy. The result is rich, savory, and slightly sweet with a deep aroma.
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  Self-made Victory Cake

  Self-made Victory Cake is a traditional dessert made mainly from glutinous rice flour, red bean paste, and brown sugar. The glutinous rice flour is steamed, mixed with red bean paste, and then seasoned with brown sugar before being steamed again. It has a soft and sweet texture with a strong Chinese dessert flavor.
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  Suzhou-style Three Sauce Noodles

  Handmade thin noodles topped with three special sauces: spicy chili oil, minced meat sauce, and braised sauce. Tossed together after cooking for a smooth texture and rich, savory-slightly-spicy flavor.
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  Crab Shell Yellow

  A traditional Chinese pastry made with flour, lard, and sesame, baked into a golden-yellow round biscuit with a crispy crust and sweet filling, often using red bean or date paste.
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  Crab Roe Steamed Bun

  Steamed crab meat dumplings filled with fresh crab meat and pork, wrapped in delicate dough and steamed. The skin is thin and tender, with rich broth and an aromatic crab flavor.
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  Crab and Shrimp Noodles

  A dish featuring fresh shrimp and crab meat tossed with cooked noodles, seasoned with aromatics for a rich, savory flavor.
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  Steamed Crab and Pork

  A dish made by steaming crab meat with seasoned pork, resulting in a tender and flavorful combination.
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  Mian Yan Sanwei Mixed Noodles

  Hand-pulled noodles mixed with cucumber ribbons, shredded carrots, bean sprouts, and a special sauce. Smooth, chewy texture with layered flavors of savory, slightly sweet, and crisp freshness.
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  Fresh Mushroom Beef Teng椒 Noodles

  Fresh mushrooms and tender beef slices are tossed with hand-pulled noodles using a spicy tienjiao sauce and special seasoning. The dish features rich aroma, a distinctive numbing sensation from the tienjiao, tender beef, and crisp mushrooms, creating layered flavors.
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  Bamboo-Shaped Mandarin Fish and Fresh Shrimp Bridge Dish

  A dish featuring mandarin fish and fresh shrimp, served with hot broth poured over the ingredients to cook them at the table.
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  Ostrich Egg Stew with Chicken Egg

  A luxurious dish made by stewing ostrich egg with chicken egg, resulting in a smooth and rich texture.

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