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Bai Xin Northeast Farmhouse Cuisine Bone Zhuang (Yizhang Shanghai Salon Branch)

东北菜 · ⭐ 4.3

No. F15, Shanghai Salon Business Center, Yizhuang Economic-Technological Development Area

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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  Traditional Sweet and Sour Pork

  Traditional Sweet and Sour Pork is a dish made primarily from pork tenderloin. The tenderloin is sliced thinly, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings to coat the meat slices in a glossy glaze.
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  Pressure Pot Harvest Delight

  Pressure Pot Harvest is a stewed dish primarily made with a variety of vegetables. Common ingredients include potatoes, carrots, corn, green peppers, and onions. The ingredients are cut into pieces, placed in a pressure cooker with适量 water and seasonings, then pressure-cooked until the vegetables are tender and well-seasoned.
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  Salted Egg Yolk Baked Pumpkin

  Salted egg yolk baked pumpkin is a specialty dish, primarily made with salted egg yolks and pumpkin. The preparation involves cutting the pumpkin into strips, crushing the salted egg yolks and stir-frying them until bubbly, then adding the pumpkin strips and stir-frying until evenly coated with the salted egg yolk mixture. It is ready to serve once cooked.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Stir-fried Chicken with Chanterelles

  Stroll Chicken with Chestnut Mushroom Powder is a dish primarily made with free-range chicken, chestnut mushrooms, and vermicelli. The preparation involves stewing the chicken to make soup, then adding the chestnut mushrooms and vermicelli to cook together until tender, followed by seasoning.
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  Spicy Sauce Bone-in Ribs

  Special sauce-braised pork knuckles, featuring pork bones simmered with soy sauce, cooking wine, star anise, cinnamon, and ginger to absorb rich flavors, resulting in tender meat and aromatic bone essence.
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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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  Braised pork with dried beans

  Braised pork belly with dried beans is a Chinese home-style dish using pork belly and dried beans. Pork is blanched, stir-fried with葱姜蒜, then simmered with soy sauce and sugar until tender. Dried beans, soaked, are added to absorb the meat flavor.
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  Hollow Bone

  Spinal bones, or the ribs from a pig's chest cavity, are commonly used as ingredients for stewing or grilling. To prepare, first wash and blanch the bones to remove blood, then add seasonings such as ginger, scallions, and cooking wine, and slowly simmer until the meat separates from the bone and the broth becomes rich. For grilling, marinate the bones first, then roast until golden and crispy.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Braised Eggplant in Sauce

  Eggplant cubes are simmered with garlic and ginger, then seasoned with soy sauce, sugar, and cooking wine, slowly stewed until the eggplant is flavorful and the sauce thickens.

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