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Taste Master (Jiaxin Garden Branch)

东北菜 · ⭐ 3.2

Shop No. 109-11, Building 11, Jiaxin Garden, Gezhong Road, Huangge Middle Road, Zhongxincheng

Dishes

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  Beijing-Style Braised Spare Ribs

  Pork ribs marinated with soy sauce, sugar, and cooking wine, then slowly braised until tender with a rich savory-sweet flavor.
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  Spicy Pork Intestines in Dry Pot

  Dry Pot Intestines is a dish featuring pig intestines as the main ingredient, stir-fried with chili, garlic, ginger, and doubanjiang after cleaning and blanching. It has a bright red color, soft yet chewy texture, and rich aroma.
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  House Specialty Grilled Skewers

  Fresh meat and seasonal vegetables are skewered and grilled over charcoal, resulting in a crispy exterior and tender interior with rich aroma. Main ingredients include beef, lamb, chicken wings, tofu, and bell peppers, marinated with a secret sauce for a unique flavor.
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  Signature Beef Dish

  A signature dish featuring tender beef slow-cooked in a secret sauce, delivering rich flavor and aroma.
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  Signature Lamb Ribs

  Signature lamb chops selected fresh, marinated and grilled to perfection—crispy outside, tender inside—preserving the natural flavor of lamb with basic seasonings for enhanced taste.
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  Stewed Spare Ribs with Oil Beans

  Stewed spare ribs with oil beans is a dish featuring pork ribs and oil beans. The ribs are blanched to remove odor, then cooked slowly with beans, water, scallions, ginger, and cooking wine until tender and flavorful.
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  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.
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  Steamed Live Sea Bass

  Steamed live sea bass is a dish made with fresh sea bass, seasoned with ginger threads and green onions, then steamed. After cleaning, the fish is placed in a dish, topped with ginger and green onions, steamed until done, and finished with hot oil and soy sauce.
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  Stone Pot Pig Trotter

  A dish featuring pig trotters stewed in a secret sauce and spices, served in a hot stone pot for enhanced aroma and texture.
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  Stone Pot Yellow Catfish

  Fresh yellow catfish is cooked in a stone pot with vegetables and seasonings, resulting in tender fish and rich broth.
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  Red Willow Beef Skewers

  Red Willow Beef Skewers feature tender beef slices threaded onto red willow branches, grilled over charcoal for a smoky, aromatic flavor.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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  Iron Plate Crystal Noodles

  Iron plate crystal noodles is a dish featuring crystal noodles made from sweet potato starch, known for their smooth texture. Cooked noodles are stir-fried in a preheated iron plate with scallions, ginger, garlic, green peppers, and carrots, then coated evenly with a savory sauce.
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  Stir-fried Live Fish in Iron Pot

  Stir-fried live fish in an iron pot is a dish made with fresh fish as the main ingredient, combined with potatoes, vermicelli, tofu, and other ingredients. It is slowly stewed in an iron pot using seasonings such as scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). During preparation, the fish is cleaned and pan-fried until golden brown on both sides, then water and additional ingredients are added to simmer together, allowing the fish to absorb the flavors and creating a rich, flavorful broth.
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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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