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Panlong Ren Xue Wang (Panlong Jinmaoyue Store)

川菜 · ⭐ 3.9

Annex No. 1-10, Building 8, No. 8 Caiyun Avenue (next to Xi Er Niu)

Dishes

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  Spicy Beef Tripe

  A spicy Sichuan dish made from beef tripe, blanched and tossed with chili, Sichuan pepper, and other seasonings for a bold, numbing flavor.
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  Tender Meat Slices

  Tenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Pickled Pepper Eel

  A Sichuan dish made with fresh eel and pickled chili, stir-fried to create a spicy and tangy flavor.
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  Pure Duck Blood

  Pure duck blood is a dish primarily made with duck blood as the main ingredient. Fresh duck blood is coagulated, then cut into cubes or slices and processed by blanching or boiling to maintain its delicate texture. During preparation, no additional seasonings or ingredients are typically added, highlighting the inherent texture and flavor of the duck blood itself.
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  Scallion Chicken

  Scallion Chicken is a dish made primarily with chicken and大量 scallion segments. The chicken is cut into pieces, marinated, and then stir-fried together with scallion segments until cooked, resulting in a rich scallion aroma and the fresh flavor of the chicken.
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  Jumping Water Pickled Vegetable

  A tangy and spicy fermented vegetable dish made from mustard greens or napa cabbage, soaked in brine for a crisp, flavorful side dish.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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