Peng Ke Lai Home-style Cuisine (Panshan Branch)
小吃快餐 · ⭐ 3.9
Shops 101 and 102, Building 1, Panshan Manor Commercial Building, Shifo Village
Dishes
Three Delicacies EggplantA Chinese home-style dish featuring eggplant cooked with minced pork, shrimp, and mushrooms, resulting in a savory and tender texture.
Cold-mixed tofu skinCold-mixed tofu skin is a chilled dish made primarily from bean curd sheets. The sheets are sliced, blanched, then mixed with garlic, cilantro, chili oil, and other seasonings.
Stir-Fried Squid RingsDry-fried squid tentacles is a Chinese dish featuring squid tentacles as the main ingredient, blanched, dried, then quickly stir-fried in hot oil until slightly charred. Seasoned with葱姜蒜 and chili, it absorbs flavors thoroughly.
Seafood and Seasonal VegetablesSeafood and seasonal vegetables is a dish made with fresh seafood and seasonal vegetables, usually prepared by steaming, quick stir-frying, or boiling to retain the original flavor of the ingredients.
Stir-fried crispy rice cakesStir-fried bean curd sheets (gaozi) is a dish where the sheets are cut into strips, deep-fried until crispy, then stir-fried with peppers and carrots, seasoned and thickened with sauce. Proper heat control ensures crispiness and flavor absorption.
Stewed FishStewed fish is a dish primarily made with fish, prepared by slow stewing. It is usually accompanied by vegetables, tofu, and other ingredients, simmered over low heat to make the fish tender and flavorful, with a rich and savory broth.
Pig's Trotter Stewed with EggsPig's trotter stewed with eggs is a Chinese dish made primarily with pig's trotters and eggs, cooked by stewing. The trotters are rich in gelatin and have a soft, chewy texture, while the eggs absorb the flavor of the broth, resulting in a rich and delicious taste.
Garlic-Flavored Reservoir FishGarlic-flavored reservoir fish is made with fresh reservoir fish and a lot of garlic, cooked by frying or pan-frying. The fish is tender with a strong garlic flavor and rich taste.
Fish and Lamb StewYu Yang Xian is a dish made with fresh fish and mutton, typically using crucian carp or sea bass with goat or lamb meat, slow-cooked together with ginger slices and green onions.