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Chunbaijia Claypot King (Harbin Street Branch)

东北菜 · ⭐ 4.0

Shop Chunbaijia Shagua Wang, Unit 1-39, Zhonghai Yongjing Xian'an Residential Community, No. 865 Harbin Street

Dishes

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  Beef and Tomato Hot Pot

  A hearty hot pot featuring tender beef slices and fresh tomatoes, simmered with vegetables for a rich, savory flavor.
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  Secret-Recipe Chicken Liver

  A Chinese dish made with chicken liver marinated in secret spices and stir-fried to perfection, offering a rich, tender texture and savory aroma.
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  Sugar Cake

  Sugar cake is a traditional dessert made primarily from flour and sugar. First, mix flour and water to form a dough, then combine sugar with a small amount of flour to create the filling. Divide the dough into small pieces, roll each into a flat circle, wrap around the sugar filling, and flatten again into a round cake shape. Finally, cook on a flat pan until both sides turn golden brown.
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  Old Jar Pork

  Old Jar Pork is a traditional Chinese dish made by slow-cooking pork belly in fermented sauce stored in an old jar, resulting in rich flavor and tender texture.
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  Old Oil Flatbread

  Old oil cake is a traditional flour-based food made by mixing water and a little salt into dough, letting it rest, rolling it thin, spreading oil and sprinkling scallions or sesame, rolling up, cutting into small pieces, then flattening and frying. Crispy outside, soft inside.
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  Tofu Dumpling Hot Pot

  A savory hot pot featuring tofu and meat dumplings simmered in a flavorful broth with vegetables.
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  Sour Cabbage and Potato Stir-Fry Pot

  A hearty dish made with sour cabbage and shredded potatoes, often cooked with pork, offering a tangy and satisfying flavor.
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  Sour Cabbage Boneless Pork

  Suancai Chagou Rou is a dish made with pork ribs and pickled cabbage, slowly stewed together. The ribs are blanched first, then cooked with chopped pickled cabbage in water and seasonings until tender and flavorful.
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  Spicy Beef Offal Hot Pot

  Spicy beef offal hot pot made with牛肚,牛肠,牛肺 and seasoned with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Clean and blanch offal to remove odor, then simmer slowly with spices for deep flavor.

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