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Lufuxin Rural Pork Killing Restaurant (Yanchuan Avenue Branch)

东北菜 · ⭐ 3.7

Southwest Side of Acheng No. 1 Middle School, Yan Chuan Street

Dishes

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  Frozen Pear and Persimmon (Free)

  A traditional cold snack made by freezing fresh pears and persimmons, offering a naturally sweet and refreshing taste.
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  杀猪菜锅

  杀猪菜锅是一道以猪肉为主要食材的炖菜，通常包括五花肉、猪血、酸菜、粉条、豆腐等，将食材放入锅中加水炖煮，使味道融合。制作时先将猪肉煮熟切片，再与酸菜、粉条等一同炖制，最后加入调味料煮至入味。
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  Fried Skewers

  A popular street food made by skewering ingredients and deep-frying them until crispy, often served with spicy dipping sauce.
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  Pan-fried Bean Dumplings

  Deep-fried bean buns are a type of dough food filled with red bean paste. The outer skin is made from flour, rolled thin, wrapped around the filling, sealed, and pan-fried until golden brown on both sides. Crispy outside, soft and sweet inside.
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  Pan-fried Bean Bun

  Pan-fried bean bun is a traditional Chinese snack made from glutinous rice flour filled with red bean paste, steamed then pan-fried until golden and crispy.
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  Dumpling Balls

  Dough balls are a type of pastry made primarily with vegetables. The vegetables are typically chopped and mixed with seasonings, then wrapped in dough and steamed.
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  Stir-fried Garlic Shoots with Free-range Eggs

  A simple and flavorful dish made by stir-frying garlic shoots with free-range eggs, resulting in a savory and aromatic meal.
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  Fiddlehead Fern

  Fern菜 is a wild vegetable, mainly using tender stems as ingredients. After picking, it needs blanching to remove bitterness. It's commonly stir-fried with腊肉, garlic, and chili, or served cold or stewed, with a crisp and tender texture.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Salted Mustard Greens Stewed Tofu

  A traditional Chinese dish made by simmering salted mustard greens with soft tofu, resulting in a savory and comforting flavor.

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