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Lao Zheng's Northeast Spring Pancakes (Xuehua Branch)

东北菜 · ⭐ 4.5

Runchuang Building, Block A, 204, Chuangye 2nd Road, Xin'an Subdistrict

Dishes

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  Northeastern Soy Sauce Pork Bones

  A Northeast Chinese dish made by slow-cooking pork bones in a rich soy sauce-based marinade, resulting in tender, flavorful meat with deep umami taste.
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  Five-Layer Intangible Cultural Heritage Spring Pancake

  A five-layer spring pancake made from premium flour, layered with pork, eggs, bean sprouts, and vermicelli, hand-rolled to perfection—crispy, savory, and rooted in traditional intangible heritage.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Inherited Sweet and Sour Pork

  A classic Northeast Chinese dish featuring tender pork belly coated in a crispy batter, deep-fried and tossed in a sweet and sour sauce made from sugar, vinegar, and tomato paste.
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  Beijing Crispy Duck

  Beijing's crispy yet tender roast duck is made from premium Peking ducks, marinated and roasted in a traditional oven. The skin is specially treated to be crunchy while the meat remains juicy and tender, typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Stewed Spare Ribs with Vegetables

  A hearty dish of pork ribs stewed with vegetables like potatoes, carrots, and beans, resulting in a rich and savory flavor.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Stir-Fried Mixed Vegetables

  Stir-fried mixed vegetables is a dish made by stir-frying a variety of vegetables, with main ingredients including bean sprouts, leeks, vermicelli, and eggs. The method involves partially cooking each ingredient separately, then stir-frying them together in a wok with oil, and finally adding seasonings and stirring evenly.
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  Stewed Old Tofu from Hometown

  A traditional home-style dish made by slow-cooking old tofu with pork belly, mushrooms, and greens for a rich, savory flavor.
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  Lao Zheng's Big Mixed Salad

  A refreshing cold dish made with fresh seasonal vegetables like cucumber, carrot, bean sprouts, and wood ear mushrooms, tossed in a dressing of garlic, sesame oil, vinegar, soy sauce, and chili oil.
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  Old Zheng's Mom's Big Mixed Salad

  A home-style salad made with fresh seasonal vegetables and a secret dressing, featuring cucumbers, carrots, bean sprouts, and wood ear mushrooms. Crisp, refreshing, and easy to prepare.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Stewed Chicken with Mushrooms in Iron Pot

  A traditional home-style dish made by slow-cooking small-breed chicken and wild mushrooms in an iron pot, resulting in tender meat and richly flavored broth.

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