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Old Han Pork Belly Dish (Bayi Middle School Store)

东北菜 · ⭐ 3.7

Building 1, Floor 1, Door 3, BAZhong Ecological Park, Shangjing Avenue

Dishes

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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Stuffed Intestine with Pork

  A traditional Chinese dish where pork filling is stuffed into cleaned intestines and steamed until tender, then sliced and served.
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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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  Stir-fried Pig Intestines

  Stir-fried intestines is a Chinese dish primarily made with pork intestines. First, the intestines are boiled until cooked, then cut into segments. Next, they are stir-fried with seasonings until the surface becomes glossy and the color shines.
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  Stir-Fried筋皮

  A dish made by stir-frying pig or beef tendons with vegetables, known for its chewy texture and savory flavor.
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  Fried Corn Cake

  A traditional northern Chinese snack made from cornmeal, deep-fried until crispy outside and soft inside.
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  Fried Bean Bun

  A traditional Chinese snack made by frying a soybean flour bun, often filled with sweet red bean paste or savory meat, resulting in a crispy exterior and soft interior.
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  Special Blood Tofu

  A traditional dish made from pig or duck blood, seasoned and cooked into a soft, smooth texture, often stir-fried with chili, garlic, and scallions for rich flavor.
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  Boiled Boneless Pork (Small Portion)

  Selected premium pork hind leg, boiled in brine after removing bones. Tender and flavorful with a balanced salty taste, preserving the original essence.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Sesame Sauce Noodles

  Sesame sauce noodles is a dish primarily made with rice noodles and sesame paste. The rice noodles are boiled and then rinsed with cold water to maintain their chewy texture. A sauce is prepared by mixing sesame paste with minced garlic, vinegar, soy sauce, and sugar, which is then poured over the noodles. Finally, chopped green onions and chili oil are sprinkled on top.

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