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Old Home Big Pot Table · Earth Pot Chicken · Iron Pot Stew (Liùhé Store)

东北菜 · ⭐ 3.7

No. 109, Shuangke Road

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Dried Green Beans

  Dry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
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  Signature Free-range Chicken

  Made with free-range chicken, slowly simmered to tender perfection and seasoned with a secret blend for rich flavor.
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  Corn Pancake

  A traditional Chinese snack made from cornmeal, pan-fried until golden and crispy, with a naturally sweet flavor.
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  Camphor Tree Mushroom

  Wood ear mushroom is a type of edible fungus, primarily using fresh or dried wood ear mushrooms, often cooked with meat or vegetables. It is usually soaked, cleaned, and then stir-fried, stewed, or boiled, either alone or with other ingredients.
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  Pan-Fried Dumplings

  A Chinese snack made by pan-frying dumplings filled with meat and vegetables, resulting in a crispy exterior and juicy interior.
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  Daylily Flowers

  Yellow chives are dried plant flowers, primarily made from yellow chives (scientific name: Hemerocallis citrina), harvested and then sun-dried or oven-dried. To prepare, they are typically soaked first, then stir-fried with other ingredients such as shredded meat, eggs, and wood ear mushrooms, or used in soups to enhance the aroma and texture of the dish.

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