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Banlan (Wuxi Babaiwan Branch)

地方菜 · ⭐ 4.8

No. 168, Zhongshan Road (near Xinsheng Road), 7th Floor, Paragon Department Store

Dishes

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  Fresh Purple Seaweed with Shrimp Paste and Sea Urchin

  Fresh purple seaweed is mixed with dried shrimp paste and served with sea urchin for a delicate oceanic flavor.
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  Pineapple Cake

  Pineapple cake is a pastry made primarily from flour, sugar, butter, and pineapple filling. The outer crust is made from low-gluten flour, cream, and powdered sugar, while the filling is typically made from boiled pineapple flesh, giving it a soft, chewy texture. The dough is wrapped around the filling, molded, then baked until golden brown.
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  刺桐 Ancient Method Slow-Braised Wagyu Steak

  Premium wagyu steak slow-braised with traditional methods and a secret sauce, resulting in tender, flavorful meat.
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  厦门海鲜沙茶锅

  厦门海鲜沙茶锅以新鲜海鲜为主料，包括虾、蟹、贝类、鱿鱼等，搭配豆腐、蔬菜和粉丝等辅料，用沙茶酱作为基础调味料，将食材放入锅中煮熟食用。
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  First-Harvest Seaweed with Pea Shoots

  This dish features tender pea shoots and first-harvest seaweed, known for its superior texture and flavor. The seaweed is soaked in warm water, then simmered in broth or water to release its umami. Fresh pea shoots are added and quickly cooked until just tender. Seasoned lightly with salt and pepper, the dish has a clear broth, silky seaweed, and crisp pea shoots, highlighting the natural taste of the ingredients.
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  Taoxi Fragrant Vinegar Mixed Taro Strips

  Taro is sliced, blanched, then mixed with fragrant vinegar, garlic, and sesame oil. Crisp texture with a refreshing sour aroma, highlighting the delicate fragrance of vinegar and the soft chewiness of taro.
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  Fuzhou Crispy Drunk Pork Ribs

  Fuzhou Crispy Drunk Pork Ribs feature tender pork ribs marinated in rice wine, coated in a crispy batter and deep-fried, then simmered in a savory sauce for rich flavor.
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  Oil-Vinegar Sauce Fuding Taro Crisp

  A dish featuring crispy fried Fuding taro with a tangy oil-vinegar dressing, offering a delightful contrast of textures and flavors.
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  Quanzhou Braised Noodles

  Quanzhou Braised Noodles is a traditional Fujian dish featuring fine noodles simmered in a rich, savory sauce with pork, shrimp, mushrooms, and squid.
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  Quanzhou Ginger Duck with Nanri Abalone

  A signature Fujian dish featuring duck braised with ginger and fresh Nanri abalone, resulting in a rich, savory flavor.
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  Zhanggang Red Crab Steamed Rice Cake

  A Fujian specialty dish made with fresh red crab and glutinous rice, steamed to create a savory, soft texture with rich seafood flavor.
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  Iron Goddess Tea-Scented Crispy Chicken

  A crispy chicken dish marinated and smoked with Iron Goddess tea leaves, offering a delicate tea aroma and tender meat.
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  Tangerine Peel White Tea

  Chenpi Bai Cha is a beverage made primarily from aged tangerine peel and white tea. Wash the peel, break it into pieces, and steep it with white tea in a teaware using hot water. The process is simple and requires no additional ingredients.
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  Stir-Fried Fish Maw and Baby Abalone with Fresh Sichuan Peppercorns

  This dish features fish maw and baby abalone as the main ingredients. The soaked fish maw has a soft, chewy, and elastic texture, while the baby abalone is tender and fresh. It is stir-fried with fresh green and red Sichuan peppercorns, along with ginger, garlic, and chili peppers. The finished dish has a glossy appearance, a strong aroma of Sichuan peppercorns, with the fish maw and abalone fully absorbing the flavors of the seasonings, resulting in a rich and layered taste experience.

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