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Pinzhen Huiyan · Hui Cai · Yue Cai (Shijing Shan Wanda Store)

地方菜 · ⭐ 4.8

Building 1, No. 18A Shijingshan Road

Dishes

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  Begong Mountain Stewed Tofu

  Begongshan stewed tofu is a dish made with soft tofu, pork mince, mushrooms, and greens, slowly simmered. Cubed tofu is cooked with ingredients in broth or water over low heat until flavorful.
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  Pinzhen Private Fish Soup

  Pinzhen Private Fish Soup is a soup made with fresh fish meat, egg liquid, wood ear mushrooms, and bamboo shoots. It is made using traditional stewing techniques, with a fresh and rich flavor.
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  Braised Pork Belly with Preserved Mustard Greens

  Huangjiu braised pork with preserved mustard greens is a dish made primarily from pork belly and preserved mustard greens. Pork belly is blanched to remove odor, then simmered with the greens and seasonings like soy sauce, sugar, and cooking wine until tender and flavorful.
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  Sea Urchin Sauce Baked Black Tiger Shrimp Balls

  Black tiger shrimp balls are mixed with sea urchin sauce and baked in the oven, absorbing the umami flavor of sea urchin for a rich taste.
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  Stone Ear Chicken Soup

  Stone ear old hen soup is made primarily with stone ear and old hen. After blanching the old hen, it is cooked together with stone ear in a pot using clear water over low heat for several hours until the chicken becomes tender and the broth turns clear. Stone ear should be soaked beforehand to remove impurities, then simmered with the chicken to enhance the flavor.
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  Braised Softshell Turtle with Red Sauce

  Braised Softshell Turtle from Taiping Lake features local turtle with ham, chicken, and mushrooms, seasoned with yellow wine, soy sauce, and rock sugar, slowly stewed over low heat. The dish has a glossy red color, tender turtle meat, and rich broth.
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  Jixi Yellow Beef Ribs

  Jixi yellow beef ribs made with fresh yellow beef, marinated with soy sauce, cooking wine, ginger slices, then stewed or braised. Tender meat, rich broth, served with potatoes and carrots.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Crispy Skin Young Glass Pigeon

  Crispy Skin Young Glass Pigeon is a traditional Chinese dish made with young pigeon, featuring a crispy outer layer and tender meat. It is prepared using special techniques to keep the meat juicy and the skin golden and crunchy.
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  Mugwort rice balls

  艾草粑粑 is a traditional snack made by mixing mugwort juice with glutinous rice flour to form dough, then wrapping it around fillings like red bean paste, sesame, or pickled vegetables, and steaming it. Key ingredients include fresh mugwort, glutinous rice flour, and fillings. The mugwort is blanched, crushed, and strained for juice, which is mixed with the flour to make the dough. The dough is then shaped into round or oval forms and steamed.
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  Money Cucumber Stir-Fried Pork

  Money Cucumber Stir-Fried Pork is a Chinese stir-fry dish made with money cucumber and pork. The cucumber is sliced and stir-fried with sliced pork, seasoned mainly with soy sauce and salt, offering a fresh and delicate taste.
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  Lime Crispy Australian Wagyu

  Australian wagyu is marinated, coated in crispy batter, and deep-fried to golden perfection. Served with lime juice for a fresh, tangy kick—crispy outside, tender inside.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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