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Pang Ge Snack Shop

地方菜 · ⭐ 3.7

No. 878 Shiquan Street (360-meter walk from Northeast Exit 3, Sanyuanfang Metro Station)

Dishes

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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish made primarily from pig intestines, prepared using a braising technique. Cleaned pig intestines are simmered slowly in a seasoned broth made from various spices and seasonings until fully infused with flavor, then removed, cooled, and sliced for serving.
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  Braised Egg

  Marinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
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  Taiwanese Braised Pork Rice

  Taiwanese braised pork rice features fatty pork belly as the main ingredient, slow-cooked with soy sauce, rock sugar, star anise, bay leaves, and other seasonings until the meat is tender and the sauce thickened. The rice is typically plain white rice, served with the braised pork and a boiled egg, sometimes garnished with green onions or cilantro.
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  Five-Spice Fried Rolls

  A Chinese dish made by wrapping a filling of seasoned meat and vegetables in tofu skin, then deep-fried until crispy and fragrant.
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  Qiang Ge Pig Trotter Noodles

  A specialty dish featuring tender pig trotters stewed in a secret sauce, served with noodles that absorb the rich broth for a satisfying meal.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Seafood Satay Noodles

  Seafood Satay Noodles are made with noodles as the main ingredient, combined with seafood such as shrimp, clams, and squid. The dish is seasoned primarily with satay sauce and cooked in a rich broth. After cooking, the noodles are mixed with the seafood in the satay sauce, resulting in a fragrant and flavorful dish.
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  Fujian Noodle Porridge

  A traditional Fujian dish made with fine noodles and a rich broth, often including seafood, meat, and mushrooms. The soup is thick and savory.
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  Secret-Recipe Oyster Omelette

  Fresh oysters are combined with eggs, sweet potato starch, and green onions, then pan-fried to create a crispy exterior and tender interior.
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  Braised Pork Bone Tea

  Bak Kut Teh is a soup made primarily with pork bones and meat, typically using pork ribs, trotters, or spareribs, simmered with spices like star anise, cinnamon, Sichuan pepper, cardamom, and cloves. Bones are blanched to remove odor, then slow-cooked for hours to create a rich broth. Some versions add chicken or beef for enhanced flavor.
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  Squid Balls

  Squid balls are made from fresh squid meat, minced and mixed with seasonings, then shaped into balls and cooked by boiling or frying. A small amount of starch or egg white is often added to enhance elasticity, resulting in a chewy texture with rich seafood flavor.
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  Shrimp Cake

  Shrimp cakes are a snack made primarily from fresh shrimp. To prepare them, shrimp meat is minced into a paste and mixed with starch, egg white, and other seasonings until well blended. They are then deep-fried until golden and crispy. The finished shrimp cakes have an appealing color and emit a rich shrimp aroma.
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  Sour Pork

  A traditional Chinese dish made with pork belly, marinated and deep-fried, then stir-fried in a sweet and sour sauce.
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  Crispy Lychee Pork

  A Fujian dish featuring crispy fried pork cubes stir-fried with a sweet and sour sauce, resembling lychee in appearance.

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