At the table
Take a few warm slices with chopsticks and share the platter with your table.
Contains pork, fish, shrimp and egg. Check the exact recipe if you have allergies or dietary restrictions.
The egg-wrapped filling and finishing sauce vary. This steamed version has no chili heat; optional garnishes and condiments may differ.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
A chicken-stock sauce and blanched leafy vegetable hearts can finish the dish.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory
- Chili heat
- Texture
- Springy filling.
- How it’s made
- Combine minced pork and fish with starch and egg white, fold in shrimp and diced pork fat, wrap in cooked egg sheets, steam and slice; arrange in a spiral and re-steam.
A chicken-stock sauce and blanched leafy vegetable hearts can finish the dish.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hubei.
Ask if they have it first
请问你们有钟祥蟠龙菜吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Panlongcai: Zhongxiang’s Coiled Celebration Dish
Panlongcai is a traditional New Year dish in Zhongxiang. Thin slices of egg-wrapped meat and fish are overlapped in a spiral, giving the dish its coiled-dragon appearance. The rolls are steamed, cooled for slicing and steamed again after arranging, so the yellow egg edges frame a springy filling. It is a savoury dish to share at the table, not a vegetable dish despite the word cai in its name.