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E' Er Lao · Tie Guo Dun · Characteristic Northeast Cuisine · Roasted Goose Head (Tu Bridge Branch)

烧烤 · ⭐ 4.4

Third Floor, Right Side, Bona Cinema, Huayuan Haotian Di

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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  Roasted Goose Head

  Roast goose head is a dish made primarily from goose heads, marinated and then roasted in an oven. It's typically seasoned with soy sauce, cooking wine, ginger slices, and green onions to infuse flavor, then high-heat roasting creates a crispy skin and tender meat inside.
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  Special Chicken Bones

  Chicken bones are marinated and then stewed or grilled with scallions, ginger, garlic, and other seasonings to create flavorful, layered taste.
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  Salt-Baked Grilled Shrimp

  A dish of fresh shrimp cooked using salt-baking and grilling methods, resulting in tender, flavorful meat with a savory, salty taste.
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  Stone Plate Tofu

  Stone plate tofu is a traditional dish made primarily with tofu. During preparation, soft tofu is cut into cubes and placed on a preheated stone slab, then served with a specially prepared sauce. The high temperature of the stone slab quickly heats the tofu until its surface turns golden brown while keeping the inside tender and smooth.
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  Tiger Salad

  Tiger salad is primarily made by mixing shredded vegetables such as green and red peppers, scallions, and cilantro, then dressing it with seasonings like vinegar, light soy sauce, salt, and sugar—simply toss to combine.
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  Iron Plate Tofu

  Sizzling tofu is a dish featuring tofu as the main ingredient, sliced and pan-fried on a heated iron plate until the surface is slightly charred while the inside remains tender. Seasonings like soy sauce, oyster sauce, garlic, and green onions are added, and sometimes vegetables such as bell peppers, onions, or minced meat are stir-fried together.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Marinated Squid in Fragrant Wine

  Fresh large squid is sliced with floral patterns, marinated with rice wine and ginger to remove fishy smell, then stir-fried with葱姜蒜, soy sauce, sugar, and white wine for a tender, flavorful dish.
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  Braised Goose Wings in Fragrant Wine

  Honey-glazed goose wings are marinated with spices and wine, then roasted until the skin is slightly crispy and the meat tender.
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  Braised Goose Neck in Fragrant Wine

  Spiced wine-braised goose neck features tender, elastic meat with a slightly charred crust and juicy interior.
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  Aromatic Wine Roasted Goose Tongue

  A delicately prepared dish featuring tender goose tongue marinated in wine and spices, then roasted to perfection for a rich, savory flavor.
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  Honey-Glazed Oyster Mushrooms

  Fresh clams marinated and slowly stewed in fragrant wine and honey sauce, absorbing the rich flavors while remaining tender and delicious.

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