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Liao River Wharf · Yu Jia Cai (Liaoning Tower Branch)

东北菜 · ⭐ 4.4

2nd Floor, Liaoning Building, No. 2 Jia, West Beisihuan Road

Dishes

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  嫩葱蒸渤海湾活踏板

  嫩葱蒸渤海湾活踏板是一道突出食材本味的经典海鲜菜肴。选用渤海湾鲜活踏板鱼，配以大量嫩葱段清蒸而成。制作时仅用少量姜丝、料酒与蒸鱼豉油提鲜，最大程度保留鱼肉细嫩弹滑的口感。成品鱼肉洁白如蒜瓣，浸润着葱香与豉油的复合咸鲜，入口鲜甜柔嫩，回味清爽自然，充分展现了海产的新鲜与原汁原味。
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  渡口手工拉皮

  渡口手工拉皮是一道传统手工凉菜，以优质绿豆淀粉或土豆淀粉制成的透明拉皮为主料，口感爽滑劲道、富有弹性。制作时需将淀粉调浆蒸制成薄皮，冷却后切条。通常搭配黄瓜丝、胡萝卜丝、紫甘蓝等新鲜蔬菜，淋上以芝麻酱、蒜泥、香醋、生抽和辣椒油调制的浓郁酱汁。成品色泽晶莹透亮，入口清凉滑嫩，酱香浓郁中带着微酸微辣，是夏季开胃解腻的佳品。
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  Dockside Homemade Hand-Pulled Noodles

  Crossing Dock Homemade Hand-Pulled Noodles is a cold dish made primarily from high-quality starch, crafted through手工揉制 and拉制. The process involves mixing starch with water to form a paste, steaming it until set, cooling it to solidify, then slicing it into thin strips using a knife. The texture is smooth and chewy. It is typically served with shredded cucumber and carrot, dressed with soy sauce, vinegar, minced garlic, chili oil, and other seasonings, then mixed well before eating.
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  Dukou Guobawo

  Dukou Guobawo is a dish primarily made with pork tenderloin. The meat is cut into pieces, coated with a starch batter, and deep-fried until golden and crispy. It is then stir-fried with a prepared sweet-and-sour sauce (containing sugar, vinegar, ketchup, etc.) to evenly coat the meat pieces. The finished dish has a bright red color and a crispy exterior with a tender interior.
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  Wetland Rice Fragrant Duck

  A duck dish cooked with rice and spices, resulting in tender meat infused with fragrant rice flavor.
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  Stir-Fried Eggplant in Sauce

  Stewed eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced or cut into strips, then fried or pan-fried, and finally stir-fried with a prepared sauce (typically containing soy sauce, sugar, vinegar, garlic, and ginger) until the eggplant fully absorbs the flavorful sauce.
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  Daojia Private Enjoyment

  Daojia Private Enjoyment is a dish primarily made with rice, paired with fresh vegetables and meat, prepared by steaming or stewing to preserve the original flavors of the ingredients.
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  Daojia Private Rice

  Daojia Private Rice is a staple dish made from high-quality rice, carefully washed and soaked before steaming. The rice grains are distinct, with a soft yet chewy texture and rich aroma, typically served alongside various dishes.
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  Red Bayberry Juice

  Red bayberry juice is a beverage made primarily from red bayberries, processed by washing, pitting, juicing, and filtering. During preparation,适量 water or rock sugar can be added to adjust concentration and sweetness, and lemon juice or mint leaves may be included as needed to enhance flavor.
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  Braised Pork with Fresh Water Bamboo Shoots

  Meat stewed with fresh lotus root is a炖菜 that primarily uses pork and fresh lotus root as ingredients. After cutting the pork into pieces, it is cooked together with fresh lotus root in a pot, adding适量 water and seasonings, then slowly stewed until the meat becomes tender and the lotus root absorbs the flavors. The lotus root has a crisp and tender texture, blending harmoniously with the rich aroma of the pork.
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  Sour Cabbage Dumplings

  Sour cabbage dumplings are filled with a mixture of sour cabbage and pork. The cabbage is finely chopped and combined with minced pork, seasoned, then wrapped in dumpling wrappers. When boiled, the dumplings have thin skins and generous fillings, where the tangy flavor of the sour cabbage blends harmoniously with the savory aroma of the pork, creating a uniquely delicious taste.
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  Sour Cabbage Blood Sausage

  Suancai Xuechang is a dish primarily made with pig blood and sour cabbage. Pig blood is stuffed into pork intestines, then boiled until cooked, and subsequently stewed together with sliced sour cabbage, allowing the blood sausage to absorb the tangy aroma of the cabbage while maintaining a tender texture.
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  Crispy Lotus Pond Shrimp

  Golden Crispy Weitang Shrimp features fresh Weitang shrimp marinated and coated with a special crispy batter, then deep-fried until the exterior is golden and crunchy. The shrimp meat remains tender, while the outer layer forms a crisp, golden shell, offering a distinct and layered texture.
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  Chicken with Wild Chanterelles from Changbai Mountains

  A Northeast Chinese dish featuring slow-cooked chicken and wild chanterelles from the Changbai Mountains, known for its rich flavor and natural aroma.
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  Stewed Chicken with Changbai Mountain Chestnut Mushrooms

  Longbai Mountain hazelnut mushroom stewed boneless small chicken is a stew dish primarily made with wild hazelnut mushrooms from Longbai Mountain and boneless small chicken. The hazelnut mushrooms are soaked in advance, then combined with cleaned small chicken in a pot, along with an appropriate amount of water and seasonings. It is slowly simmered until the chicken becomes tender and the mushrooms absorb the flavors.

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