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Pin Shan Fang Fengtian Flavors (Dingxianghu Branch)

东北菜 · ⭐ 4.5

No. 152 Songshan West Road

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Stewed pork belly with cabbage and tofu

  A stew made with pork belly, cabbage, and tofu. Pork belly is blanched, then simmered with cabbage and tofu in water or broth until tender and flavorful.
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  Stir-Fried Three Delicacies

  Traditional Stir-fried Three Delicacies is a Chinese dish featuring pork tenderloin, green peppers, and wood ear mushrooms. Sliced pork is quickly stir-fried with diced peppers and soaked mushrooms, then tossed in a sauce made of soy sauce, vinegar, sugar, cornstarch, and water for a glossy, tender, and flavorful result.
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  Old-style Pork Ribs

  A classic Chinese dish made with pork belly, marinated, coated in batter, deep-fried until crispy, then stir-fried with sweet soy sauce and aromatics for a savory-sweet flavor.
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  Traditional Sweet and Sour Pork

  Traditional Sweet and Sour Pork is a dish made primarily from pork tenderloin. The tenderloin is sliced thinly, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings to coat the meat slices in a glossy glaze.
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  Fengtian Meatballs King

  A traditional Northeast Chinese dish made of pork balls seasoned with scallions, ginger, egg, and starch, then boiled or fried. Tender and flavorful, served in a rich broth.
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  Stir-fried Pork Intestines

  Stir-fried pork intestines is a Chinese dish featuring cleaned and blanched pork intestines stir-fried with ginger, garlic, and scallions, then quickly tossed in a savory sauce. The result is tender, elastic intestines with rich flavor.
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  Stir-Fried Shrimp Segments

  A Chinese dish made by stir-frying peeled shrimp segments in a savory sauce, resulting in tender and flavorful seafood.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Sour Cabbage with Pork and Blood Sausage

  Suancai Baizhuru is a dish made primarily with sour cabbage, pork belly, and blood sausage. Pork belly slices are stewed with sour cabbage, and blood sausage is added last to create a rich broth, tender meat, and fresh sausage. It's typically simmered slowly with water or broth to blend flavors.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

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