https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Coiled_DragonCoiled Dragon - Revision history2026-10-23T12:26:38ZRevision history for this page on the wikiMediaWiki 1.37.1https://www.chinesefoodwiki.org/index.php?title=Coiled_Dragon&diff=2093&oldid=prevAdmin: [CFWK] Create dish page (Infobox + Commons)2026-09-24T12:52:48Z<p>[CFWK] Create dish page (Infobox + Commons)</p>
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|title=Coiled Dragon / Panlong Cai (蟠龙菜) - Chinese Food Wiki<br />
|keywords=Coiled Dragon,蟠龙菜,蟠龍菜,Panlong Cai,Zhongxiang,Hubei Food<br />
|description=Coiled Dragon (蟠龙菜), or Panlong Cai, is a Zhongxiang Hubei banquet dish of minced meat rolled in egg sheets, steamed and sliced into a coiled "dragon" presentation.<br />
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{{Infobox chinese food<br />
| alternate_name = Panlong Cai; Panlongcai; Pan Long Cai; Zhongxiang coiled dragon; 卷切; 剁菜<br />
| pinyin = Pán lóng cài<br />
| type = Steamed (or fried) rolled egg-and-meat banquet dish<br />
| course = Banquet main / festive dish<br />
| country = China<br />
| region = Hubei (Zhongxiang / Jingmen); Hubei banquet and specialty menus<br />
| other = Zhongxiang Hubei banquet roll — "eat meat without seeing meat"<br />
}}<br />
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'''Coiled Dragon''' (Simplified Chinese: 蟠龙菜; Traditional Chinese: 蟠龍菜; Pinyin: ''Pán lóng cài''; also '''Panlong Cai''', and locally 卷切 or 剁菜) is a Hubei specialty from Zhongxiang: minced pork (often with fish paste) wrapped in thin egg sheets, steamed into a roll, sliced, and rearranged in a coiled shape that suggests a dragon. Banquet talk praises it as "eating meat without seeing meat" because the mince is enclosed. Soft Ming-court and Jiajing-origin stories are widely told in local heritage writing—treat precise imperial inventorship as folklore. It is a named Zhongxiang/Hubei classic, not a generic Chinese egg roll or spring roll.<ref name="wp">[https://en.wikipedia.org/wiki/Hubei_cuisine English Wikipedia]</ref><br />
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== Characteristics ==<br />
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Golden egg exterior; pale savory filling; slices arranged in a spiral or coiled mound; texture is soft, springy, and moist. May also be finished fried or stewed in house styles.<br />
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== Ingredients (overview) ==<br />
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Pork mince, often fish paste, egg sheets, starch, scallion/ginger; steamed then sliced and replated. Overview only—not a recipe card.<br />
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== History and culture ==<br />
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Associated with Zhongxiang banquet culture; craft listed among Hubei intangible-cultural-heritage items in provincial heritage reporting. Soft 500-year Ming-origin narratives circulate in local media. English pages may say "coiled dragon," "panlong cai," or "Zhongxiang dragon roll." See [[Hubei Food]].<br />
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== Serving and variations ==<br />
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Banquet head dish or festive shared plate; steamed, fried, or soup variations. See [[Hubei Food]], [[Pearl Meatballs]], and [[Bawang Bie Ji]].<br />
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== See also ==<br />
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* [[Hubei Food]]<br />
* [[Pearl Meatballs]]<br />
* [[Bawang Bie Ji]]<br />
* [[List of dishes (A-Z)]]<br />
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== References ==<br />
{{Reflist}}</div>Admin