Junyue Hotel · Xin Feng Tian · Northeastern Cuisine
东北菜 · ⭐ 4.6
27th Floor, Shenyang Grand Hyatt Hotel, No. 288A Qingnian Street, Nanhu Subdistrict (north of MixC City)
Dishes
Scallion Beef PattiesBeef and scallion pancakes are made from minced beef and scallions. The beef is mixed with chopped scallions, seasoned, shaped into patties, and cooked until golden brown on both sides.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry Stir-Fried Deep-Sea Giant PrawnFresh deep-sea giant prawns are marinated and stir-fried at high heat to retain their tender texture and slightly crispy outer layer. Prepared using dry stir-frying method without added sauce, highlighting the natural flavor of the ingredients.
Zhang Shifu's Guo Bao RouZhang Shifu's Guo Bao Rou uses pork tenderloin, marinated and coated with starch, then deep-fried until golden and crispy, before being stir-fried quickly with a sweet and sour sauce made from sugar, vinegar, and tomato paste. Crispy on the outside, tender inside, with a balanced sweet and sour flavor, it is a classic dish of Northeast Chinese cuisine.
New Fengtian Sweet and Sour PorkA Northeastern Chinese dish featuring crispy fried pork belly glazed in a sweet and sour sauce, known for its tangy flavor and crunchy texture.
Sesame Seed Braised Pork RibsA Northeast Chinese dish featuring crispy pork ribs stir-fried with sesame seeds and vegetables in a sweet and sour sauce.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Bok choy with jellyfish skin saladA cold dish made with cabbage and jellyfish skin. Cabbage is shredded and salted, then squeezed to remove excess water; jellyfish skin is soaked, blanched, and drained. Mix the prepared cabbage with the jellyfish skin and seasonings.
Stone Pot Abalone with PotatoA dish combining tender abalone and soft potatoes cooked together in a hot stone pot, absorbing savory flavors from seasonings like soy sauce and garlic.- Braised Chinese Cabbage with Secret-Recipe Shrimp Oil FillingA dish of fresh Chinese cabbage leaves stuffed with a seasoned shrimp oil filling and steamed to perfection, offering a delicate balance of savory flavors.
Peking-style Fruitwood Roast DuckOld Beijing fruitwood roast duck uses premium Peking duck, marinated and roasted over fruitwood charcoal. Crispy skin, tender meat, unique flavor. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
Crispy Fried Green EggplantA dish made by frying fresh green eggplants until crispy, then stir-frying with garlic and chili for a savory, spicy flavor.- Blueberry Sauce YamA healthy dish made with yam and blueberry sauce, offering a smooth texture and balanced sweet-tart flavor.
Sweet and Sour PorkGuobaorou 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.
Abalone Slices with Colorful Large Glass NoodlesAbalone slices with colorful large glass noodles made from abalone, cucumber, carrot, purple cabbage, and wood ear mushrooms, served cold in a light dressing. The dish features crisp texture and refreshing flavor, primarily seasoned with soy sauce, vinegar, and sesame oil.