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Chef's Kitchen (Hasi Branch)

东北菜 · ⭐ 4.6

No. 45 Beixing Street (next to Wang Qingzhang)

Dishes

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  Northeast Family Cold Dish

  Northeast cold dish is a refreshing salad made primarily with fresh vegetables like cucumber, carrot, bean sprouts, and vermicelli, seasoned after blanching or slicing directly. Perfect for summer.
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  Master's Scallion-Braised Organic Fish Head

  Premium organic fish head simmered slowly with scallions, resulting in rich, fragrant broth and tender, delicate fish meat with a strong scallion aroma.
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  Boss's Tofu

  A classic Chinese dish made with soft tofu stir-fried with minced meat, mushrooms, and vegetables, offering a rich, savory flavor.
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  Durian Delight

  Durian Delight is a dessert made primarily from fresh durian flesh. After removing the seeds, the durian flesh is eaten directly or combined with a small amount of cream or coconut milk. No complex seasonings are added during preparation, preserving the rich aroma and creamy texture of the durian itself.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Old Beijing Roast Duck

  Traditional Beijing roast duck uses premium Peking duck, processed through multiple steps including slaughtering, gutting, inflating, hooking, scalding, sugar-water coating, and drying, then roasted over fruitwood charcoal. The skin is crispy, the meat tender, and the color bright red, typically served with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
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  Garlic Shrimp

  Garlic shrimp is a dish made primarily with fresh shrimp, stir-fried with garlic. The shrimp is tender and succulent, with rich garlic aroma and a well-rounded flavor. To prepare, first clean the shrimp thoroughly, then quickly stir-fry it with garlic to preserve its tender texture while allowing the garlic fragrance to fully penetrate.
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  Staple Dish Sweet and Sour Pork

  A classic Northeast Chinese dish made with marinated pork belly, deep-fried and tossed in a sweet and sour sauce.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.
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  Huang's Baked Crispy Pork Shank

  A dish featuring pork shank marinated, deep-fried until crispy, then baked with a secret sauce for tender, flavorful meat and a crunchy exterior.

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