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Pang Zi Mai Bing Theme Restaurant Review

4.3 /540 Reviews
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幽月见
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4/5
Original Text
How can I go to Pujiang without eating the most special wheat cakes in the local area? My friend's mother took me to eat. I ordered pork stuffing. The noodles were wrapped in meat and fried. The skin was very thin. My friend's mother said that they must eat at the local Lantern Festival. The skin could not be made so thin at home. But the service attitude and environment are average, relatively cold, and local dining may be like this. I also ate some porridge or something. The taste is still OK, and the price is quite high. By the way, oil tofu pig trotter meat is their annual dish, it is also worth a taste, soy products are Pujiang characteristics, this dish, oil tofu is meat frozen, taste is very strange.

Pang Zi Mai Bing Theme Restaurant

Posted: Aug 26, 2017
More Reviews
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  • _in***33
    5/5Outstanding
    Original Text

    As always, I have always come to this store to buy food, and it is relatively close. I haven't changed to another store. Five points praise. Thumbs up!

    0
    Posted: Nov 27, 2016
  • _in***04
    5/5Outstanding
    Original Text

    Yes, the small workshop is also big, the taste is still the taste of the past, so there is a hometown.

    0
    Posted: Jan 1, 2017
  • _in***00
    5/5Outstanding
    Original Text

    I have always been a loyal old customer, as long as I don’t cook at home, I almost eat here, there are more varieties to choose from and I like.

    0
    Posted: Apr 29, 2017
  • _in***33
    5/5Outstanding
    Original Text

    Ok, old customers, look at the store, ha ha! I like to use this dish for cooking rice, and I buy it here every day. Oh yeah! ! !

    0
    Posted: Nov 30, 2016
  • _in***53
    5/5Outstanding
    Original Text

    Delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious,

    0
    Posted: Nov 18, 2016
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