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Jie Shengshan (Fifteenth Day of the Lunar New Year) Restaurant

东北菜 · ⭐ 4.1

No. 155 Fushi Road

Dishes

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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Traditional Fried Trio

  Traditional Fried Trio is a deep-fried dish featuring pork tenderloin, chicken breast, and large shrimp. Each ingredient is cut, marinated separately, then coated and fried until golden and crispy. The result is a delightfully crunchy exterior with tender, juicy interior and an appetizing color.
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  Steamed Egg with Meat

  Steamed egg with meat is a traditional Chinese home dish made with eggs and pork, seasoned with appropriate seasonings and steamed. It has a smooth texture and a delicious taste.
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  Three Fresh Vegetables Stir-Fry

  Dish made of eggplant, potato, and green pepper. Fry eggplant and potato cubes until slightly golden, set aside. Stir-fry garlic in oil, add fried vegetables and green pepper, season with soy sauce, salt, and a touch of sugar.
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  Northeast Chinese Sour Cabbage with Rice Noodles

  Northeast Chinese sour cabbage stir-fried with rice noodles is a home-style dish. Slice the sour cabbage, soak the rice noodles in warm water, then drain. Heat oil in a pan, sauté garlic, add sour cabbage, then mix in noodles. Season with salt and soy sauce, stir until flavors blend.
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  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sour Cabbage Pork Dumplings

  Sour cabbage and pork dumplings are made primarily with sour cabbage and pork. The cabbage is chopped and mixed with the pork filling, seasoned, and then wrapped in dumpling wrappers. When boiled, the dumplings have thin skins filled with flavorful stuffing, offering both the tangy freshness of the sour cabbage and the savory aroma of the pork.
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  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.

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