Xinge Cai Guan
东北菜 · ⭐ 3.4
Intersection of Mudan Street and Yihuo Road
Dishes
Prickly Ash ShootsPrickly ash shoots are the tender buds of a wild plant, blanched and then served cold or stir-fried. Main ingredients are young prickly ash shoots; preparation involves blanching followed by cold tossing or quick stir-frying. The texture is crisp and tender with a unique fresh aroma.
Stinging Nettle and Egg Stir-fryA dish made by stir-frying stinging nettles with eggs, offering a fresh and delicate flavor.
Stir-Fried Bean SproutsStir-fried mung bean sprouts is a home-style dish using mung bean sprouts as the main ingredient, typically stir-fried quickly with garlic, chili, and hot oil. Wash and dry the sprouts, heat oil in a pan, sauté seasonings, then add sprouts and stir-fry until just cooked to retain their crisp texture.
Boiled Pork with Sour Cabbage and Blood SausageA traditional Northeast Chinese dish made with boiled pork belly, sour cabbage, and blood sausage, simmered together for rich flavor.
Classic Sweet and Sour PorkOld-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
Old Vinegar SpinachA cold dish made by blanching spinach and mixing it with vinegar, garlic, and seasonings. It offers a refreshing, tangy-sweet flavor.
Braised Donkey Meat Wrapped in Perilla Leaves, Old-style Boiling Pot Base, Stewed River FishBraised donkey meat wrapped in perilla leaves, served with an old-style boiling pot base and stewed river fish for a rich, aromatic experience.
Donkey Meat PlatterDonkey meat platter consists of fresh donkey meat slices marinated, then boiled or braised, served with scallions, cilantro, and sometimes tofu skin or dried tofu, offering a tender texture and unique flavor.