Close

Northern Family Banquet (Qifu Branch)

东北菜 · ⭐ 4.5

No. 50, Qifu Mingjia 7th Street

Dishes

• 

  Northeast Handmade Old Dough Big Bun

  Northeast handmade old dough big bun uses traditional fermented dough, filled with pork and cabbage or chives and eggs, steamed to perfection for a soft, chewy texture.
• 

  Northeast-style Braised Pork Bones

  Northeast-style braised pork bones, a dish featuring pork bones as the main ingredient, is simmered with soy sauce, sugar, cooking wine, star anise, and cinnamon until the bones are tender and the meat is soft, resulting in a rich, flavorful broth.
• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
• 

  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
• 

  Cabbage and Pork Dumplings

  Cabbage and pork dumplings are made with fresh cabbage and minced pork, wrapped in thin dough and boiled until tender, offering a savory and satisfying bite.
• 

  Homemade Cold Noodles

  Homemade cold noodles made from wheat flour, served with fresh vegetables and a spicy sesame sauce. Refreshing and flavorful.
• 

  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
• 

  Mixed Grain Crepe

  Za Liang Jian Bing is a type of pancake made from a blend of various coarse grains, primarily using wheat flour, cornmeal, and soybean powder. The preparation involves mixing the coarse grain flours into a batter, then spreading it on a flat pan and cooking until both sides turn golden brown. Additional ingredients such as scallions or eggs can be added according to personal taste.
• 

  Sesame Sweet and Sour Carp

  A classic Sichuan dish featuring a carp fillet cut into flower-like petals, deep-fried until crispy, then coated in a sweet and sour sauce with toasted pine nuts.
• 

  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
• 

  Mutton Dumplings

  Mutton dumplings are made primarily from fresh mutton and flour, crafted through steps including chopping the filling, kneading the dough, rolling out the wrappers, wrapping the dumplings, and boiling them.
• 

  Sour Cabbage and Pork Stewed with Noodles

  A classic Northeast Chinese dish made with sour cabbage, pork belly, and vermicelli noodles, slowly stewed to create a rich, tangy flavor.
• 

  Wild Chanterelle and Chicken Stew

  A hearty stew made with wild chanterelles and chicken, slow-cooked to perfection for rich flavor and tender meat.
• 

  Sweet and Sour Pork

  Guobaorou 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.

Reviews