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Yi Shou Dian (Daqiao Branch)

小吃快餐 · ⭐ 3.9

No. 224 Xida Zhi Street (near Harbin Municipal Orthopedic Hospital)

Dishes

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  Vacuum-Steamed Pig Head Meat

  A specialty dish made from pork head meat, slowly cooked under vacuum to retain tenderness and original flavor.
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  Vacuum-Sealed Sausage

  A type of cured pork sausage made by stuffing seasoned meat into casings and sealing it under vacuum. It has a bright red color and savory flavor, ideal for storage and convenience.
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  Stuffed Tofu Skin Rolls

  Dry tofu rolls are made by wrapping seasoned filling, typically including minced pork, scallions, ginger, eggs, wood ear mushrooms, and carrots, in dried tofu sheets. The rolls are then steamed or pan-fried until tender and flavorful.
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  Seaweed Roll

  Sea lettuce rolls are made by slicing seaweed into strips and rolling them into cylindrical shapes, typically with minced meat and carrots, then steamed or boiled. Soak the seaweed first, mix with seasonings, roll, and heat to set.
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  Special Fried Meatballs

  A special fried meatball dish made with minced pork and vegetables, seasoned and deep-fried until golden and crispy.
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  Pork Trotter

  Pig trotters are blanched, then simmered with seasonings like soy sauce, cooking wine, ginger slices, and green onions until tender and flavorful.
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  Pork Shank

  Pork knuckle is a dish made by removing bones from the pig's front or hind leg and cooking it through blanching, stewing, or braising. Main ingredient is pork knuckle, often seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
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  Vacuum-Steamed Chicken

  A dish made by steaming chicken under vacuum, resulting in tender and juicy meat with preserved flavor and nutrients.
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  Soy Sauce Beef

  Steamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.
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  Bones

  Bone dishes use animal bones as the main ingredient, simmered to extract the essence of marrow and broth. Vegetables and spices can be added during cooking to enhance flavor, resulting in a rich and savory soup or serving as a flavorful ingredient.

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