Pengyuan
地方菜 · ⭐ 3.9
Northeastern intersection of Sunan Road and Road No. 195
China trip · China travel
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Dishes
Qubei Chili Stir-fried Pig Head IntestineA specialty dish from Yunnan featuring Qubei chili and pig head intestine, stir-fried to a spicy, aromatic finish.
Knife-Plank Minced Garlic PorkLean pork is boiled, sliced, and served on a wooden board with freshly crushed garlic and a touch of salt and sesame oil. The dish features a fresh, delicate texture with rich garlic aroma and natural meat flavor.
Dried Chili Green Pepper Beefsteak MushroomStir-fried with dried chilies, green peppers, and beefsteak mushrooms; dried chilies add flavor, green peppers enhance color, and beefsteak mushrooms provide rich aroma. The dish has a slightly spicy and savory taste.
Guangdong Sanhuang White-Cut ChickenGuangdong Sanhuang white-cut chicken uses Sanhuang chicken, boiled in clear water and chilled afterward. The skin is crisp and the meat tender, preserving the original flavor. Main ingredients: Sanhuang chicken, ginger slices, scallions. Method: boiled then cooled without added seasonings.
Simao Stir-Fried ChickenA Yunnan specialty dish made by stir-frying chicken with green peppers, onions, and garlic, offering a fragrant and slightly spicy flavor.
Suzhou Fried Taro SlicesA traditional Jiangsu snack made by frying sliced taro until crispy, offering a fragrant and crunchy texture.
Lotus Leaf Bun with Tofu Skin MeatA Chinese dim sum dish featuring a soft lotus leaf bun filled with seasoned minced pork and tofu skin, steamed to perfection for a savory, tender bite.
Steamed Shrimp with Garlic and VermicelliA dish of fresh peeled shrimp steamed with garlic and vermicelli, known for its tender texture and rich garlic flavor.
Pan-Fried Shiping Bean Curd with CrustMade from local Shiping crusted tofu, pan-fried until golden and crispy on the outside, tender and smooth inside, retaining natural soy aroma. Prepared simply by slow-frying in hot pan with cold oil, without complex seasonings.
Dinghuo Fragrant Donkey MeatFresh donkey meat is slowly braised in a secret seasoned broth, resulting in tender, fragrant meat with rich savory and five-spice flavors.