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Shengzhou Rice Cake (Pan Shui Store)

江浙菜 · ⭐ 3.9

No. 118, Panshui Road (formerly Gaoqiao Community, Chengxiang Subdistrict)

Dishes

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  Shengzhou Rice Cake

  Shengzhou rice cake is a traditional dish from Shengzhou, Zhejiang, made from glutinous rice flour and steamed to a soft, chewy texture. It's commonly stir-fried with pork or vegetables, or served in soup.
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  Beef Soup with Rice Noodles

  A hearty dish made by simmering beef and rice noodles in a savory broth until tender and flavorful.
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  Beef Fried Rice

  Beef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
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  Stewed Pork with Rice Noodles

  A Chinese dish made by stir-frying preserved pork with glutinous rice cakes, offering a savory and slightly sweet flavor.
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  Stewed Pork with Tofu and Rice Cake

  A savory dish combining marinated pork, soft tofu, and chewy rice cake, simmered together to create a rich, harmonious flavor.
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  Mutton Bone Stew

  A hearty stew made with mutton bones and vegetables, slow-cooked to create a rich, savory broth.
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  Old干妈 Egg Fried Rice

  Lao Gan Ma fried rice uses rice and eggs as main ingredients, seasoned with Lao Gan Ma chili sauce. Stir-fried to blend rice and eggs thoroughly, creating a fragrant dish. Often includes scallions and carrot cubes for added flavor and nutrition.
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  Stir-Fried Pork Noodles

  A savory stir-fry dish made with pork strips and wheat noodles, seasoned with soy sauce and vegetables.
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  Sausage and Rice Cake Stir-fry

  A classic Chinese home-style dish made with sausage and rice cake, stir-fried until the rice cake absorbs the savory flavor of the sausage.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.

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