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Panshan Puyuan

特色菜 · ⭐ 4.4

No. 79, Sanfeng Street

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Assorted Braised Dishes

  A mixed braised dish is a selection of various ingredients that are braised and arranged on a plate. Main ingredients include tofu, eggs, seaweed, and pig ears, which are marinated in a rich braising sauce to develop deep flavors. The dish offers a diverse texture—soft and delicate tofu, crisp seaweed, and savory pig ears—making it an excellent choice for drinking or as a side dish.
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  Steamed and Marinated Red Crab

  Fresh red crab is steamed and then marinated in a blend of yellow wine, soy sauce, ginger, and other seasonings for a rich, savory flavor.
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  Double Delicacies Radiance

  Meidian Shuanghui is a dish featuring shrimp and fish meat, steamed or pan-fried. The shrimp and fish are prepared separately and arranged in a colorful layered structure, offering a delicate and tender texture.
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  Mushroom Oil Noodles

  A Chinese dish made with fresh mushrooms and special oil, tossed with hand-pulled noodles for a rich, earthy flavor.
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  Honey-glazed Sea Bream

  A dish made with fresh sea bream glazed in a sweet honey sauce, steamed to perfection for tender meat and rich flavor.
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  Robe Duck Liver

  A refined Chinese creative dish featuring duck liver, gently poached and sliced into a robe-like arrangement, served with a special sauce and seasonal vegetables for a rich, delicate flavor.
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  Braised Eel in Pot

  A dish made by frying eel and then braising it in a pot with sauce, resulting in tender meat and rich flavor.
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  Snowflake Beef Hot Pot

  A hot pot dish featuring premium snowflake beef and vegetables, simmered in a rich broth for a savory, tender experience.
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  Braised Six-Head Abalone with Abalone Sauce

  Braised Six-Head Abalone with Abalone Sauce is a classic Cantonese dish featuring premium six-head abalone (approximately six pieces per catty) and a specially prepared abalone sauce. The dried abalone is first rehydrated over an extended period to soften it. It is then simmered gently in a rich sauce made from aged chicken, pork bones, ham, and other ingredients. The abalone is stewed in this sauce over low heat for a long duration, allowing it to fully absorb the essence of the broth until it becomes tender and flavorful. The finished dish has a glossy reddish-brown appearance, with the abalone offering a rich, succulent texture and the sauce being deeply savory.
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  Pigeon with Swallow

  Pigeon and bird's nest soup is a dish made primarily from pigeon meat and bird's nest, simmered together to create tender pigeon meat and smooth bird's nest with a rich broth. Seasonings like salt and ginger are added for flavor.

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