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Pinchen Restaurant

特色菜 · ⭐ 3.7

No. 10, Jingshui Fang Cultural Industry Park

Dishes

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  Rice Dumpling Shrimp

  Purse shrimp is a dish made with fresh shrimp. The shells are removed leaving the tails, and the backs are slit to remove the intestinal vein. After marinating with seasonings, the shrimp are coated in starch or batter and deep-fried until golden and crispy, resembling a traditional Chinese purse. The result is crispy outside and tender inside, with a bright red color.
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  Spicy Chopped Pepper Century Egg

  Steamed egg custard with chopped chili is a cold dish made primarily from preserved eggs and chopped chili. Cut the preserved eggs into pieces, mix with chopped chili, add minced garlic, green onions, and seasonings, then chill for a while before serving.
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  Mixed Grain Abalone

  Mixed grain abalone is made primarily from abalone combined with various grains such as millet, brown rice, and oats, then slowly stewed or steamed. It has a rich texture with tender abalone and fragrant grains, offering balanced nutrition.
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  Salted Pepper Shrimp Skewers

  A popular Chinese snack featuring skewered shrimp fried until crispy and seasoned with salt, pepper, and aromatics for a savory, slightly spicy flavor.
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  French-style Lamb Ribs

  French lamb chops are made from lamb tenderloin or rib chops, marinated and then pan-seared or grilled. Typically seasoned with olive oil, garlic, rosemary, and thyme, they have a crispy exterior and tender interior.
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  Beef Hot Pot (Red Soup)

  Beef Hot Pot (Red Soup) is a hot stew dish primarily made with beef brisket or shank, accompanied by vegetables such as daikon radish and potatoes. The beef is first cut into chunks and blanched, then stir-fried with aromatics like scallions, ginger, garlic, dried chilies, Sichuan peppercorns, and fermented bean paste. Broth or water is added along with seasonings like soy sauce, sugar, and cooking wine, then simmered over low heat until the beef becomes tender and the soup turns a rich red color. Vegetables are added towards the end, and the dish is typically kept warm over a small flame while serving.
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  Salted Duck

  Salted duck is a traditional dish made primarily from fresh ducks, prepared by curing and boiling. The duck is marinated with salt, Sichuan peppercorns, star anise, and other seasonings for several hours to overnight, then boiled in water to preserve the tenderness and original flavor of the duck meat.
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  Stone Pot Kudzu Noodles

  Stone Pot Kudzu Noodles is a dish featuring transparent noodles made from kudzu root starch as the main ingredient. Key components include kudzu noodles, broth (commonly chicken or bone broth), and side ingredients such as wood ear mushrooms, sliced meat, and vegetables. The basic preparation involves soaking the kudzu noodles, then placing them with the side ingredients into a preheated stone pot. Scalding hot broth is poured in, utilizing the stone pot's heat retention to keep the dish simmering. The kudzu noodles have a smooth, chewy texture that absorbs the broth's flavor well.
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  Stewed Pork Intestines

  A flavorful dish made by stewing pork intestines with spices and seasonings until tender and aromatic.
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  Braised Beef Brisket

  A slow-cooked dish featuring tender beef brisket simmered with vegetables in a rich, savory sauce.
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  Braised Country Chicken

  Braised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
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  Braised Earth Tofu

  A traditional Chinese dish made by slow-cooking homemade tofu in a savory sauce of soy sauce, sugar, and aromatics, resulting in a rich, tender texture.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Homemade Beef Cubes

  Homemade beef cubes made from tender beef strips marinated and stir-fried to perfection.
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  Sour Cabbage Stir-Fried Glutinous Rice Balls

  Sour cabbage stir-fried glutinous rice balls is a dish primarily made with sour cabbage and glutinous rice balls. The sour cabbage is chopped and stir-fried until fragrant, then cooked together with boiled glutinous rice balls until evenly coated and infused with the flavor of the cabbage. A small amount of seasonings such as salt and soy sauce are typically added during preparation to enhance the overall taste.
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  Golden Beef Shank Pot

  A rich stew made with beef shanks and aromatic spices, slow-cooked to tender perfection.
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  Shark Fin

  Shark fin is a premium ingredient made by soaking shark fins, typically used in braising or steaming. Made from shark fins, cleaned, soaked, and deodorized, then slowly simmered with broth, ham, and chicken.
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  Braised Spare Ribs with Abalone

  A Chinese dish featuring abalone and pork ribs braised in a savory sauce, resulting in tender meat and rich flavor.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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