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Putien Restaurant (Xingye Taigu Hu Branch)

地方菜 · ⭐ 4.3

No. 288 Shimen No. 1 Road, Xingye Taikoo Hui, Level 3, Unit L378

Dishes

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  Xinghua Fried Rice Noodles

  Xinghua fried rice noodles is a stir-fried dish made with fine rice noodles, eggs, lean meat, shrimp, bean sprouts, and carrots. The noodles are soaked soft, then stir-fried with ingredients and seasoned with soy sauce and salt until fully cooked and flavorful.
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  Signature Crispy Garlic Chicken

  A signature crispy chicken dish marinated in garlic sauce, deep-fried to golden perfection and served with a savory garlic glaze.
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  Salted Pepper Pork Trotter

  Sichuan salt and pepper pork knuckles is a dish made primarily from pig trotters, seasoned with Sichuan pepper and salt, garlic, ginger, and other spices. First, the pig trotters are boiled until tender, then chopped into small pieces and deep-fried in hot oil until golden and crispy. Finally, Sichuan pepper and salt are sprinkled over the dish and stir-fried evenly.
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  100-Second Yellow Croaker

  Bai Miao Huanghua Fish is a dish made primarily with fresh yellow croaker. The fish is carefully prepared and seasoned with simple ingredients, then quickly steamed at high temperature to preserve the tender texture and natural flavor of the fish meat, presenting a fresh seafood taste.
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  Fujian Seafood Noodles in Brown Sauce

  Fujian seafood braised noodles feature handmade noodles with shrimp, squid, clams, and other seafood, simmered in a sauce of soy sauce, sugar, garlic, and ginger, then mixed or served with the sauce.
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  Fujian-style Oyster Omelette

  Fujian-style oyster omelet is a traditional Min cuisine dish made primarily with fresh oysters, combined with eggs and starch. To prepare it, first wash and dry the oysters, then mix them with seasonings before adding eggs and starch to form a batter. Heat a flat pan and pour in the oyster mixture, frying until golden brown on both sides.
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  Fujian Red Mushroom Seafood Noodles

  Fujian red mushroom seafood noodle soup is made with fresh red mushrooms, shrimp, squid, clams, and other seafood, combined with noodles. The red mushrooms are soaked beforehand and then stewed together with the seafood to create a rich, flavorful sauce, which is poured over cooked noodles. The cooking process emphasizes precise heat control to ensure the sauce is well-infused, the seafood remains fresh and delicious, and the noodles are smooth and tender.
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  Taro Paste Crispy Duck

  Taro Paste Crispy Duck is an innovative dish featuring fresh duck meat marinated with taro paste and various spices, then deep-fried until golden and crispy. The sweet aroma of the taro paste blends harmoniously with the savory duck meat, resulting in a crispy exterior and tender, juicy interior.
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  Putian Dumpling Soup

  Putian Flat Dumpling Soup (per serving) is a soup made by cooking flat dumplings, primarily filled with pork mince, a small amount of starch, and seasonings, in clear broth. The dumpling wrappers are thin and the filling tender, while the broth is typically prepared by simmering pork or chicken bones and enhanced with aromatics such as green onions and ginger. It is commonly served with garnishes like cilantro and minced garlic.
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  Putian Lychee Meat

  Putian Lychee Pork is a traditional Fujian dish made primarily with pork. The pork is cut into pieces resembling lychee fruits, then marinated and deep-fried until golden and crispy. Its distinctive feature is the crunchy exterior and tender, juicy interior, with a bright red color that resembles the fruit.
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  Mint Loquat Jelly

  Mint loquat jelly is a cold dessert made primarily from fresh loquats and mint leaves. The loquat flesh is mashed and mixed with sugar syrup, then combined with gelatin or agar to create a uniform mixture, which is poured into molds and chilled until set. Before serving, it is garnished with mint leaves for a refreshing and cool taste.
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  Crispy Fried Taro Core

  Crispy Fried Taro Core is a traditional dish featuring taro as the main ingredient. The taro is sliced into fine cores, deep-fried until crispy on the outside and soft inside, then quickly stir-fried with appropriate seasonings to enhance its rich flavor. The dish has a golden color, a crispy texture, and an aromatic taro scent.

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