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Peng Xiao Xian Coconut Chicken (Jinan Wanda Plaza Store)

Hot pot · ⭐ 4.6

L5002, 5th Floor, China Resources MixC Wanda Plaza, Yaojia East Road (left of Starbucks)

Dishes

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  First-Class Beauty Bamboo Shoot Soup

  A premium nourishing bamboo fungus dish, featuring fresh bamboo fungus as the main ingredient, paired with select lean meat and seafood. Carefully stewed to create a rich, smooth broth with a delicate texture. Bamboo fungus is rich in nutrients and cooked together with various ingredients to highlight their natural flavors while promoting health and beauty.
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  3-Second Bell Roll

  Three-Second Bell Roll is a dish primarily made with tofu skin. The preparation involves rolling the tofu skin into a cylindrical shape and quickly frying it until golden and crispy. Due to the extremely short frying time—about three seconds—it earns this name.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Coconut Soup Base

  A refreshing soup base made from coconut water and flesh, often used in soups or hot pots for a naturally sweet and aromatic flavor.
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  Coconut Chicken

  Coconut chicken is a dish primarily made with coconut and chicken. The preparation typically involves cutting the chicken into pieces, opening a coconut to extract its juice and flesh, then placing the chicken and coconut meat together inside the coconut shell, adding an appropriate amount of coconut juice, and steaming until the chicken is fully cooked, preserving the refreshing aroma of coconut and the tender flavor of the chicken.
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  沙姜

  沙姜是一种常用作调味料的根茎类植物，常用于中式烹饪中。主要食材为沙姜块茎，通常切片或磨成粉后加入菜肴中，用于去腥增香。常见于炖煮、焖烧或腌制过程中，尤其适合搭配肉类、海鲜等食材。
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  Hainan Wenchang Chicken

  Hainan Wenchang Chicken is a traditional Hainan dish featuring Wenchang chicken as the main ingredient. High-quality Wenchang chicken is selected, then slaughtered, plucked, and cleaned before being steamed or blanched whole to preserve its tenderness. It is typically served with a specially prepared sauce or clear soup to highlight the natural freshness of the chicken.
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  Secret Sauce for Grilled Delicacies

  A savory blend of garlic, cilantro, chili, soy sauce, vinegar, and sesame oil, perfect for grilled meats or cold dishes.
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  Lipu Taro

  Lipu taro is a dish featuring Lipu taro as the main ingredient, typically peeled, cubed, and steamed or simmered. It can be cooked with meat, shrimp, or vegetables to absorb their flavors, resulting in a soft and delicate texture.
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  Lipu Taro

  Lipu taro is a dish primarily made with Lipu taro. Typically, the taro is peeled, cut into chunks or slices, and cooked by steaming, boiling, stir-frying, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs, chicken, or shrimp to enhance flavor and texture.
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  Yangjiang Pearl Water Chestnuts

  Yangjiang Pearl Water Chestnuts is a dish made primarily from fresh water chestnuts, combined with carefully selected ingredients and cooked to perfection. The water chestnuts are finely processed to reveal a lustrous, pearl-like white color and a crisp, refreshing texture. During preparation, the dish is lightly stir-fried to preserve the natural flavor of the water chestnuts while allowing the ingredients to blend harmoniously, creating a unique taste experience.

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