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Sanzhi Xiang Northeast Pork Belly Dish (Renhe Mingyuan Store)

东北菜 · ⭐ 4.0

No. 41-3 Renhe Street

Dishes

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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 Frog

  Northeastern frog is a traditional dish made from fresh frogs, simmered in broth with aromatics for a rich, savory flavor.
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  Harbin Sausage

  Harbin sausage is made primarily from pork, casings, starch, garlic, and other ingredients, and is processed through marinating, grinding, stuffing into casings, baking, boiling, and smoking.
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  Corn Cake

  Corn cake is a traditional Chinese flour dish made primarily from cornmeal. After fermentation, it is shaped into round cakes and pan-fried. The surface is golden and crispy, while the inside is soft and sweet, with a rich corn aroma.
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  Braised Goose Pot with Young Goose

  Made with young goose as the main ingredient, cooked slowly with scallions, ginger, and spices. The broth is creamy white, with tender, fall-off-the-bone meat and rich aroma.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Chicken with Mushrooms and Vermicelli Stew

  Chicken stewed with mushrooms and vermicelli is a dish featuring chicken, dried mushrooms, and vermicelli. Chicken pieces are simmered with rehydrated mushrooms, water, and seasonings until tender, then vermicelli is added to cook until soft, blending the flavors.
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  Signature Sweet and Sour Pork

  Spicy Sweet and Sour Pork is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch batter, then deep-fried until golden and crispy. It is then stir-fried with a prepared sweet and sour sauce (containing sugar, vinegar, ketchup, etc.) to evenly coat the meat pieces with sauce.
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  Pork Bone and Liver Stir-fry

  A Chinese dish featuring pork ribs and liver stir-fried together, known for its savory flavor and tender texture.
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  Tilia Flower and Chives Stir-Fried with Eggs

  A traditional Chinese dish made with fresh tilia flowers, chives, and eggs, stir-fried to create a fragrant and nutritious meal.
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  Special Iron Pot Stewed Free-range Chicken

  A hearty dish of free-range chicken stewed in an iron pot with potatoes, vermicelli, and cabbage, resulting in tender meat and rich broth.
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  Braised Big Carp

  Braised large carp is a Chinese dish primarily made with fresh large carp. The fish is cleaned and pan-fried until golden brown on both sides, then seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, and simmered in water until flavorful, followed by reducing the sauce. The finished dish has a bright red color and tender, delicate fish meat.
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  Delicious Flavor Meat

  A savory dish made with pork simmered in a rich sauce of soy sauce, sugar, and aromatics, resulting in tender, flavorful meat.
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  Garlic Sauce Blood Sausage

  Garlic sauce blood sausage is made primarily from pig blood, mixed with glutinous rice, scallion and ginger paste, then stuffed into casings and steamed. The finished product has a dark red color and smooth texture, served with a special garlic sauce for rich flavor.
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  Sour Cabbage Noodles

  Suancai Fen is a dish primarily made with rice noodles, combined with辅料 such as pickled cabbage, pork slices, or pork belly. To prepare it, soak the rice noodles until soft, then stir-fry or simmer them together with sliced pickled cabbage and meat. Finally, add seasonings in appropriate amounts to blend the flavors.
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  Essential Fish Tofu for Iron Pot Stewing

  Fish tofu is the main ingredient, fried or boiled, then stewed with vegetables and seasonings in an iron pot. Tender in texture and rich in flavor, it absorbs the broth well, commonly used in Northeast Chinese home-style stews.
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  Stewed Pork Ribs and Chicken in Iron Pot

  Stewed spare ribs and chicken in an iron pot, using pork ribs and chicken as main ingredients, cooked with potatoes, vermicelli, soy sauce, cooking wine, ginger, and scallions until tender and flavorful.
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  Stewed Carp in Iron Pot

  Stewed carp in an iron pot is a dish made with fresh carp, potatoes, vermicelli, and tofu, slowly cooked in an iron pot. The carp is cleaned, pan-fried until golden, then simmered with葱姜蒜, soy sauce, and cooking wine until tender with rich broth.
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  Black-skinned Pork Elbow

  Black-skinned pig trotter is a dish made primarily from pork trotters, prepared by blanching, coloring, and slow stewing. The trotters are marinated with soy sauce and cooking wine, then simmered slowly with water and spices until tender and flavorful, with a deep brown skin.

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