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Lao Han Pork Dish (Erzhong Branch)

东北菜 · ⭐ 4.2

No. 186 Pailu Street

Dishes

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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Northeast Fried Sticky Bean Dumplings

  A traditional Northeast Chinese snack made from glutinous rice flour and red bean paste, pan-fried until golden and crispy on the outside, soft and sweet inside.
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  Spicy Pepper with Boneless Pork

  尖椒拆骨肉 is a dish made primarily from pork rib meat and green chili peppers. The pork ribs are stewed, deboned, then stir-fried with sliced green chilies and seasoned with salt and soy sauce to preserve the original flavor.
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  Pork Stew with Vegetables

  Stewed pork dish is primarily made with fresh pork, combined with various vegetables such as potatoes, carrots, and tofu, and slowly stewed to perfection. First, the pork is simmered until tender, then vegetables are added and the mixture is gently cooked over low heat until all ingredients are fully blended, resulting in a rich and flavorful dish.
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  Fried Corn Cake

  A traditional northern Chinese snack made from cornmeal, deep-fried until crispy outside and soft inside.
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  Special Blood Tofu

  A traditional dish made from pig or duck blood, seasoned and cooked into a soft, smooth texture, often stir-fried with chili, garlic, and scallions for rich flavor.
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  Old Han's Stir-Fry

  A classic stir-fry dish made with pork, green peppers, and onions, seasoned with garlic and chili for a spicy, savory flavor.
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  Braised Pork Intestines with Garlic

  A dish featuring pork intestines as the main ingredient, sliced and stir-fried with garlic, then simmered with seasonings until flavorful. Proper heat control ensures tender texture and rich garlic aroma.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.

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