Chai Wang's Grandma's Big Stove (Huquan Branch)
东北菜 · ⭐ 4.2
No. 247-18 Huzhuan Street, Zhuodaoquan Subdistrict (opposite Yuan Laosi)
Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Grandma's Secret Medium Spicy Hot Pot BaseA medium-spicy hot pot base made with a blend of spices, chili, and traditional ingredients like doubanjiang and Sichuan peppercorns, offering rich flavor and balanced heat.
Dried Green BeansDry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
Pork RibsPork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
Corn PancakeA traditional Chinese snack made from cornmeal, pan-fried until golden and crispy, with a naturally sweet flavor.
Pan-Fried Dumpling WrappersA thin dough wrapper filled with ingredients like meat or vegetables, pan-fried until crispy and flavorful.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.