Close

Northeast Private Recipes (Huangzhuang Store)

东北菜 · ⭐ 4.0

No. 225, Huangzhuang South Road, Dayuan

Dishes

• 

  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
• 

  Xiaokaiwei Hawthorn Juice

  A refreshing hawthorn juice made from fresh hawthorn berries, sweetened with rock sugar, known for its tangy flavor and digestive benefits.
• 

  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
• 

  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
• 

  Stir-fried Liver Slices

  Stir-fried liver slices is a Chinese dish featuring pork liver as the main ingredient, typically cooked with vegetables like green peppers and onions. The liver slices are marinated with wine and starch, then quickly stir-fried with the vegetables and finished with a seasoned sauce to create a tender, flavorful dish.
• 

  Special Sauce Pork Ribs

  Pork ribs marinated in a special sauce and slow-cooked until tender, offering rich flavor and satisfying texture.
• 

  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.
• 

  Celery Dumplings

  Celery dumplings are made with celery and pork. Chopped celery is mixed with ground pork, seasoned, and used as filling in dough wrappers, then cooked by boiling or steaming.
• 

  Fennel Pork Dumplings

  Fennel pork dumplings are filled with fresh fennel and pork, handcrafted into delicate wrappers. The dumpling skins are thin yet generously filled, allowing the vibrant green fennel and pinkish pork to be subtly visible through the translucent dough. The preparation involves seasoning the filling, rolling the wrappers, shaping the dumplings, and boiling them. Once cooked, the dumplings have a soft, chewy exterior and a savory, flavorful interior.
• 

  Garlic Pork Knuckle

  A dish featuring pork knuckle as the main ingredient, boiled until tender, sliced, and mixed with abundant garlic paste, then seasoned with soy sauce and sesame oil. The preparation emphasizes softness of the knuckle and rich aroma of the garlic.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

Reviews