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Panpan Barbecue Home-style Cuisine (Heqing Road Branch)

烧烤 · ⭐ 3.6

No. 45, Heqing Road

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Sweet Potato Balls

  Sweet potato balls are made by mixing mashed sweet potatoes with glutinous rice flour, shaping into small balls, and deep-frying until golden. They have a crispy exterior and soft, sweet interior.
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  Eggplant and Green Beans Stir-fry

  A classic Chinese home-style dish featuring eggplant and green beans simmered in a savory sauce with garlic and ginger.
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  Handmade Tofu Pork Dumplings

  Handmade dumplings filled with fresh mung beans and pork, known for their savory taste and soft texture.
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  Handmade Celery Pork Dumplings

  Handmade celery and pork dumplings made with fresh celery and minced pork, seasoned and wrapped in dough, then boiled. Emphasis on balanced filling and traditional hand-rolling.
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  Crispy Pork Knuckles

  Roasted pork cartilage is a dish primarily made with pork cartilage. To prepare it, the cartilage is first marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and crispy. This process preserves the original nutrients and flavor of the cartilage.
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  Secret-Recipe Pork Tenderloin

  A tender pork loin dish marinated in a secret blend of spices and sauces, then grilled or braised to perfection.
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  Scallion-braised Hoof Tendons

  Scallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.

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