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Lai Xiang Hui Jiao Zi Yan (Gan Jia Ku Dian)

东北菜 · ⭐ 4.4

No. 41, Baowanzhuang Street, Huade Business Plaza Building B1 (northeast corner of Ganjiakou Building intersection)

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Qianshao Lake Fish Dumplings

  Qianshao Lake Fish Dumplings are made with fresh fish from Qianshao Lake, combined with vegetables and seasonings. They are hand-made and cooked by steaming or boiling, offering a fresh and delicious taste with local characteristics.
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  Handmade Frozen Dumplings with Chives and Eggs

  Handmade frozen dumplings filled with chopped scallions and eggs, mixed with seasonings and wrapped in dough, then boiled to serve.
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  Lai Xiang Hui Shousi Ji

  Lai Xiang Hui Shousi Ji is a Chinese dish made with chicken meat, which is boiled and then torn into strips by hand. The main ingredients include chicken breast or chicken leg meat, combined with scallions, ginger, garlic, and other seasonings. It has a fresh and tender texture with a light flavor.
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  Lai Xiang Hui Crispy Duck

  Lai Xiang Hui Crispy Duck is a Chinese dish made with duck meat, marinated and deep-fried until the skin is crispy. The meat is tender and juicy with a rich flavor.
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  Century-old Filling

  A traditional Chinese dumpling filled with a seasoned mixture of pork, shrimp, mushrooms, and bamboo shoots, slow-marinated and steamed or pan-fried.
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  Century-old Filling Dumplings

  Century-old filling dumplings are primarily made with pork, napa cabbage, scallions, ginger, and garlic. The filling is marinated and seasoned for a long time, then hand-formed into dumpling shapes and cooked by boiling or steaming.
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  Meat and Three Fresh Ingredients Steamed Dumplings with Pickled Vegetables

  Meat and three fresh ingredients steamed dumplings with pickled vegetables are made with pork, shrimp, eggs, and leeks, wrapped in dumpling wrappers and steamed.
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  Fennel Egg Dumplings

  Fennel egg dumplings are a classic Chinese dish made primarily with fresh fennel and eggs. The preparation is simple: chop the fennel finely, mix it with eggs to form the filling, wrap it in dumpling wrappers, and cook until done.
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  Dumpling Soup

  Dumpling soup is a traditional Chinese soup dish primarily made with dumplings, accompanied by vegetables, meat, and other ingredients. The preparation typically involves boiling the filled dumplings in water until cooked through, while optionally using chicken stock or vegetable broth as the base soup to enhance flavor and nutrition. Additional seasonings such as chopped green onions or cilantro can be added to the soup according to personal taste to enhance aroma.
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  Braised Fish and Chives Dumplings

  Braised fish and chives dumplings are made primarily with fresh mackerel meat and chives. The fish meat is delicate, and the chives are fragrant. To prepare, remove bones from the mackerel, chop the meat finely, mix with chopped chives, and season with salt, pepper, and other spices to form the filling. Then wrap the filling in dumpling wrappers and boil until cooked through.
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  Black Pork Three-Fillings Dumplings

  Black pork three-filling dumplings made with black pork, shrimp, and chives, mixed evenly and wrapped in dumpling wrappers, then cooked by boiling or steaming.

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