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Da Bu Yi Yang Cai Guan (Pan Jin Hua Fu Branch)

其他美食 · ⭐ 3.6

Building 45, Panjin Huafu, Xinhua West Road

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Garlic Fried Eggs

  A classic Chinese home-style dish made by stir-frying eggs with minced garlic, resulting in a savory and aromatic meal.
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  Pickled Vegetable Fish

  A dish featuring fresh fish fillets and pickled vegetables, known for its tangy and spicy flavor. The fish is tender and the broth rich with fermented vegetable aroma.
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  Pork Trotter and Chicken Claw Stew

  Pork trotters and chicken claws are slowly braised in a savory sauce with soy sauce, cooking wine, and spices, resulting in tender, gelatinous meat.
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  Vegetarian Chicken Stew with Beef Balls

  Vegetarian chicken stew with beef balls is a dish made with vegetarian chicken and beef as the main ingredients. The vegetarian chicken is cut into pieces and cooked together with beef balls, offering a delicious and nutritious taste.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Wheat-Scented Eggplant Curry

  Wheat-Scented Eggplant Curry is a dish made with eggplant, curry sauce, and wheat flour. The eggplant is first fried until golden, then mixed with curry sauce and sprinkled with wheat flour for added fragrance.

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