Panda Express Debuts First-Of-It's-Kind Entrée

America's favorite American Chinese fast food chain is rolling out a new entrée for the summer season. Panda Express will begin serving up Cantonese BBQ Brisket starting June 2, marking the first time that brisket of any kind is featured on the menu.

Panda Express announced the meaty reveal in a press release the week prior to the Cantonese brisket's debut date. In it, Executive Director of Culinary Innovation Chef Jimmy Wang says the new entrée option is "the most 'American Chinese' dish we've ever made."

Unlike other Panda Express favorites like orange chicken or broccoli beef, the new Cantonese BBQ Brisket will be served by itself, without any added vegetables. Chef Wang recommends pairing the new entrée with a simple white steamed rice.

The brisket is described as being slow-cooked and "hand-cut into thick, bite-sized portions," covered in a Char Siu-style BBQ sauce. This new flavorful marinade is made with soy sauce, sugar, onion, garlic, spicy fermented soybean paste, rice wine, paprika, and sesame oil.

On top of being the first brisket dish at Panda Express, this Cantonese BBQ Brisket will also be the most protein-rich option at 44 grams of protein per serving. It's a timely addition for Panda Express as the necessary nutrient is quite trendy right now across the United States. The brisket also contains 410 calories in around every six to seven slices.

The Cantonese BBQ Brisket will be considered one of Panda Express's "super-premium" entrées, meaning it will cost nearly $2 extra for any individual order. As of now, it is expected to only be available throughout the summer, from June 2 to August 10, or while supplies last.

Related: Pickle Pepsi? New KFC Special Menu Offers Briny Treat for a Limited Time

This story was originally published by Men's Journal on May 29, 2026, where it first appeared in the Nutrition section. Add Men's Journal as a Preferred Source by clicking here.

2026 The Arena Group Holdings, Inc. All rights reserved.

This story was originally published May 29, 2026 at 2:02 PM.