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Yue Zhaogong Pork Belly Dish (Yuanchuang Yuefu Phase 1 Branch)

东北菜 · ⭐ 3.7

No. 32-1, Annex, Huagong Road

Dishes

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  Unique Dry Tofu

  One-Jue dry tofu is a dish made primarily with dried tofu, typically sliced or cut into strips and stir-fried with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with minced meat or greens, offering a chewy texture and rich flavor.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Mixed Grain Bun

  A mixed-grain bun is a pastry made by wrapping fillings in a dough prepared from a blend of various whole grain flours. The main ingredients include corn flour, millet flour, oat flour, bean flour, and wheat flour, while the fillings commonly consist of vegetables, meat, or soy products. To prepare it, mix the whole grain flours with wheat flour in a specific ratio, add water to form a dough, roll out the dough into wrappers, fill with the chosen filling, and steam until cooked.
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  Special Stir-Fried Bones

  A Chinese dish made by stir-frying bones with chili, garlic, and ginger, resulting in a flavorful and aromatic meal.
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  Pork head meat with cucumber

  Pork head meat with cucumber is a cold dish made from pork head meat and cucumber. The pork is boiled, sliced, and mixed with mashed cucumber and seasonings. No high-heat cooking is involved—flavors come from ingredients and seasoning combinations.
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  Homemade Blood Sausage

  Homemade blood sausage is made from fresh pig's blood and pig intestines. The pig's blood is mixed with seasonings and then stuffed into clean pig intestines, which are then boiled and sliced.
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  Braised Pork Bones

  Stewed bone is a traditional dish primarily made with pork bones. The preparation involves simmering the pork bones and marinating them in a specially crafted sauce, allowing the flavorful broth to deeply penetrate the marrow, resulting in a rich, savory taste.

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