The owners of Panda Country Kitchen have a new chef and a new name..
The menu has been re-worked significantly as they brought in a chef from a small penninsula Dong Bei style restaurant. (Owner wouldn't say the name).
Looks like the new info isn't on yelp yet, and their old website is still up.
Huge selection of appetizers and cold dishes. They still retain a page for szechuan dishes.
Hopefully someone with pictures will post a better write-up soon!
"Duck Roll". This is a cold dish of duck meat that is rolled around sweet sausage, and separately egg yolk. It is then sliced thin, so each bite has duck and egg yolk, or duck and sausage.
Braised pork with yam noodle and corn cake.
This is a small wok like pot on a hot pot. (the owner said "like in the military"). It was a rich soup with cabbage, pork belly and thick chewy yam noodles. The corn cakes are like american dinner rolls crossed with cornbread.
Dry cooked green beans. A solid version of this ever present dish. really blistered. and no oil on the plate.
Cumin Lamb Ribs. We really liked these, but they may be too sweet for some people. not spicy at all. I loved the flavor. and the fat melted in the mouth yet they had crispy outsides.
Can't wait to go back, but first we have to finish the leftovers.
2 ladies near us had between 6 and 8 dishes... they seemed super excited about the food.
A group of mandarin speaking college kids had a table of all szechuan dishes. they looked really good, but I just can't handle the spice personally.
If someone doesn't beat me too it, i'll try and scan the menu at work tomorrow.
I want them to do better business than they did as panda country.... because this is some unusual stuff they have going on.
Panda Country Kitchen
4737 Geary Blvd, San Francisco, CA 94118
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