Village Small Canteen
东北菜 · ⭐ 3.6
Qiangzi Second-hand and New Furniture & Appliances Market
China trip · China travel
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Dishes
Braised Pork RiceBraised pork rice features fatty pork belly marinated and slowly stewed in a clay pot, resulting in tender, flavorful meat. Served over steamed rice, the savory broth infuses the grains with rich aroma.
Spicy Cauliflower Fried Rice BowlSpicy cauliflower fried rice dish with pork belly, green and red peppers. Cauliflower blanched first, then stir-fried with garlic, ginger, chili, pork, and vegetables, served over rice.
Green Pepper Potato Noodles Rice BowlPotato noodle rice with tree chili is made by stir-frying shredded potatoes with fresh tree chilies, then topping it on hot rice. Potatoes are blanched to remove starch before quick stir-frying with chilies and seasoning.
Saucy Eggplant Rice BowlSauce eggplant rice bowl features eggplant sliced or cut into strips, stir-fried and simmered with soy sauce, sugar, garlic, and other seasonings until flavorful, then served over rice.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Spicy Pork Noodles with RiceSpicy shredded pork rice bowl made with pork tenderloin, peppers, carrots, seasoned with soy sauce, cooking wine, and starch, stir-fried and served over rice.
Fish-flavored Egg Fried RiceFish-flavored egg fried rice features eggs with wood ear mushrooms, carrots, and green peppers, stir-fried and seasoned with a fish-flavor sauce made from vinegar, sugar, soy sauce, garlic, ginger, scallions, and chili, then served over rice.
Spicy Tofu Rice BowlSpicy tofu rice bowl features soft tofu stir-fried with chili and Sichuan pepper, seasoned and simmered until flavorful, then poured over steamed rice. Tender tofu and rich, spicy sauce.
Spicy Chicken Leg Rice BowlChicken thighs cut into pieces, blanched to remove odor, then stir-fried with chili, Sichuan pepper, ginger, and garlic. Seasoned with soy sauce and cooking wine, finished with a slurry to thicken the sauce. Serve over rice in a bowl.