Fisherman's Kitchen (Pangjiang Street Branch)
鱼鲜 · ⭐ 4.2
No. 3, Hangkong West Road, Pangjiang Garden (450 meters on foot from Exit C of Wanlian Metro Station)
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 3, Hangkong West Road, Pangjiang Garden (450 meters on foot from Exit C of Wanlian Metro Station). It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Colorful Glass Noodles, Stewed Mandarin Fish, Braised Pork Elbow.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: 鱼鲜
- Rating: 4.2
- Address: No. 3, Hangkong West Road, Pangjiang Garden (450 meters on foot from Exit C of Wanlian Metro Station)
- Popular dishes: Colorful Glass Noodles, Stewed Mandarin Fish, Braised Pork Elbow, Shanghai Salted Chicken, Bok Choy and Jellyfish Salad
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Dishes
Colorful Glass NoodlesFive-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
Stewed Mandarin FishA dish featuring fresh mandarin fish simmered with ginger, scallions, and garlic in a savory sauce made from soy sauce and cooking wine, resulting in tender fish and rich flavor.
Braised Pork ElbowBraised pork knuckle is a dish primarily made with pork knuckles. After blanching and slow stewing until tender, it is pan-fried or braised to achieve a slightly charred surface, then reduced to concentrate the flavors. The finished dish has a bright red color, tender meat that falls off the bone, and rich flavor without being greasy.
Shanghai Salted ChickenA traditional Shanghai dish made by marinating and boiling chicken, then air-drying it for a savory, salty flavor.
Bok Choy and Jellyfish SaladA refreshing cold dish made with tender bok choy hearts and jellyfish, dressed with garlic, vinegar, and sesame oil for a crisp, savory flavor.
Braised Little Abalone from DalianFresh little abalone from Dalian is slowly braised with soy sauce, sugar, and aromatics to create a rich, savory dish.
Bamboo Shoots and Squid TentaclesA dish featuring fresh squid tentacles and tea tree mushrooms, stir-fried quickly with aromatics for a crisp and savory taste.
GeoduckClam is a common seafood ingredient made from fresh clam meat. It's typically cleaned and cooked by steaming, boiling in water, or stir-frying to preserve its natural flavor.
Spicy Stir-Fried ClamsSpicy stir-fried clams made with fresh clams, chili, ginger, and garlic. Clams are cleaned and quickly cooked with seasonings to absorb the spicy aroma, resulting in a tender and chewy texture.
Flavorful Fish SkinFengwei fish skin is a dish made primarily from fish skin, cleaned, blanched, sliced or shredded, then mixed with seasonings like soy sauce, vinegar, chili oil, garlic, and green onions. Some recipes add bean sprouts or cucumber strips for added texture.
ShiShang Da Ban CaiShiShang Da Ban Cai is a cold mixed vegetable dish mainly made with fresh vegetables, commonly including cucumber, carrot, wood ear fungus, and tofu skin. The ingredients are sliced or cut into pieces and mixed with seasonings.