Pin Xiang Wei Hotel
江浙菜 · ⭐ 3.7
新北区团结路与祁连山路交叉口西南侧
Dishes
Salted Egg Yolk Baked Mantis Shrimp, Price Upon RequestFresh mantis shrimp marinated with salted egg yolk, garlic, and ginger, then baked to golden crispness. The meat is tender and rich in savory, umami flavor with a distinct egg yolk aroma.
Bashu MaoxuewangBashu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan peppercorns, chili, and green onions.
Steamed Qingyuan ChickenA classic Cantonese dish featuring Qingyuan chicken steamed with ginger and scallions, highlighting the natural flavor of the meat.
Pickled Vegetable Egg SoupA simple and savory Chinese soup made with pickled vegetables and eggs, known for its fresh taste and quick preparation.
Clay Pot SnailClay pot snail is made with freshwater snails, stir-fried with garlic, chili, and doubanjiang in a clay pot. The snail meat is tender, the broth rich and flavorful, with a spicy, numbing taste typical of Sichuan cuisine.
Nori and Shrimp SoupA light soup made with nori seaweed and dried shrimp, simmered to bring out a savory flavor.
Crispy Skin Red Soup Tofu SkinCrispy skin red soup tofu skin is made from dried tofu sheets, deep-fried until crispy and then simmered in a spicy red broth with chili and Sichuan pepper. The dish features a bright red color, crispy exterior, tender interior, and bold numbing-spicy flavor.
Garlic ClamsGarlic butter clams are made with fresh clams as the main ingredient, combined with minced garlic, scallions, ginger, and other seasonings. After washing the clams, they are mixed with the prepared garlic sauce and steamed in a steamer until tender and flavorful, with a rich garlic aroma.
Blood SoupA traditional dish made primarily from animal blood, simmered with vegetables and tofu for a rich, smooth texture.
Baby AbaloneAbalone仔 is a dish featuring fresh abalone as the main ingredient, typically cleaned, blanched or steamed, then stir-fried or simmered with葱姜蒜 for a tender texture.