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Pingzi Cai Guan · Yun Ding Yan (Fuzimiao Branch)

江浙菜 · ⭐ 3.9

15th Floor, Workers' Cultural Palace, No. 257 Baixia Road

Dishes

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  Yunnan First-Class Glacier Eggplant

  Fresh Yunnan large eggplants are marinated, fried, and then stir-fried with a special sauce. The dish features a crispy exterior and tender interior with rich sauce aroma and a hint of sweetness and unique fragrance.
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  Beijing-Style Crispy Skinned Mini Pork Fritters

  Beijing-style crispy skinned mini pork fritters are made from diced pork tenderloin, coated in a special starch batter and deep-fried until golden and crisp. The texture is tender and juicy with a savory-sweet flavor and subtle five-spice aroma.
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  Signature Sea Cucumber and Bird's Nest Chicken

  A richly flavored dish made with sea cucumber, bird's nest, and chicken, slow-cooked to perfection for a nourishing and savory experience.
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  Signature Bird's Nest Chicken

  Signature Bird's Nest Chicken features chicken and bird's nest as main ingredients. The chicken is slowly stewed until tender, while the bird's nest is soaked beforehand and then simmered together with the chicken over low heat, allowing the bird's nest to fully absorb the rich flavor of the chicken and create a deeply flavorful broth.
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  Pine Nut Roast Duck with Corn Tortillas

  A fusion dish featuring crispy roast duck slices with sweet pine nuts, served with handmade corn tortillas for a rich and satisfying bite.
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  Lemon Mustard Jellyfish Head

  Jellyfish head is blanched and mixed with lemon slices and mustard sauce, offering a crisp, tangy, and spicy taste—ideal for summer salads.
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  Hot Spring Egg Braise Pork Belly

  Pork belly and hot spring eggs are slowly braised with soy sauce, sugar, and cooking wine, resulting in tender meat and creamy yolk.
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  Nourishing Herbal Soup

  A nourishing herbal soup made with chicken, goji berries, red dates, and astragalus, slow-cooked to enhance vitality and immunity.
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  Fengwei Shrimp

  Fengwei shrimp features fresh shrimp with tails intact, marinated in sweet soy sauce and steamed, then glazed with a savory sauce for a delicate, elegant dish.
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  Bird's Nest Chicken

  Abalone chicken is a stewed dish primarily made with chicken thigh meat and fish maw. The chicken thighs are cut into pieces and cooked together with rehydrated fish maw in a clay pot, along with water, ginger slices, and cooking wine. It is slowly simmered until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a rich and thick broth.
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  Red Bean Glutinous Rice Balls

  Red bean glutinous rice balls are a traditional dessert made from glutinous rice balls and cooked red bean paste. The rice balls are formed by kneading glutinous rice flour into small spheres, then boiled and served mixed with the red bean paste.
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  Sweet Rice Balls with Fermented Glutinous Rice and Red Beans

  Sweet glutinous rice balls with red beans and fermented rice wine is a traditional dessert. The main ingredients include glutinous rice balls, red beans, and fermented rice wine. To prepare, first cook the red beans until soft, then mix in the fermented rice wine, and finally add the cooked glutinous rice balls, stirring well before serving.
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  Stewed Fish Head with Aromatic Sauce

  A spicy and aromatic stewed fish head dish made with fresh fish head, fermented bean paste, and spices, popular in Sichuan cuisine.

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