Jiu Xiang Ju Xiaoguan - Northeastern Cuisine (Zhongjie Da Shuai Fu Store)
东北菜 · ⭐ 4.1
No. 29, Nanshuncheng Road

Dishes
Three Delicacies Small TofuA classic Chinese dish made with soft tofu, shrimp, ham, and egg, stir-fried to a savory and tender finish.
Pork Killing DishSlaughterhouse 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.
Salted Pepper Crispy ShrimpA dish of fresh shrimp deep-fried until crispy and stir-fried with salt, pepper, and aromatics for a savory, crunchy texture.
Sauce-drenched Large NoodlesWide, chewy pulled noodles served with cucumber and carrot shreds, topped with a special seasoned sauce. Refreshing, crisp texture with a tangy-spicy flavor, commonly enjoyed as a cold dish in summer.
Stir-Fried Pork StripsStir-fried Pork Segments is a traditional dish primarily made with pork. To prepare it, pork is cut into segments, marinated to absorb flavor, then deep-fried until golden and crispy. Finally, it is quickly stir-fried with a seasoned sauce to evenly coat the pork segments.
Stir-fried Pork IntestinesStir-fried pork intestines is a Chinese dish featuring cleaned and blanched pork intestines stir-fried with ginger, garlic, and scallions, then quickly tossed in a savory sauce. The result is tender, elastic intestines with rich flavor.
Sweet and Sour PorkA classic Northeastern Chinese dish made with pork tenderloin, deep-fried and coated in a sweet and sour sauce for a crispy exterior and tender interior.
Pork and Celery Stir-fryPork and celery is a classic Chinese dish made primarily with pork and celery. The preparation is simple: first, slice the pork into strips or thin pieces, and wash the celery, cutting it into segments. Next, heat oil in a pan and sauté minced garlic until fragrant, then add the pork and stir-fry until it changes color. After that, add the celery segments and quickly stir-fry together. Finally, season with an appropriate amount of salt and soy sauce, stir well, and serve.
Braised Japanese TofuBraised Japanese tofu is made primarily from Japanese tofu using the braising cooking method. The tofu has a crispy exterior and tender interior, paired with a rich braised sauce that creates an enticing color.
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.
Meat and Three Fresh Ingredients Steamed DumplingsSteamed dumplings filled with pork, shrimp, and chives, delicately seasoned and steamed until tender. The wrapper is soft, the filling juicy and flavorful.
Crispy EggplantCrispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
Pork Spine Stewed with Sour CabbageSpinal bone stew with sour cabbage is a dish made primarily from pork spine bones and sour cabbage. After blanching, the bones are simmered with chopped sour cabbage in water and seasonings until tender, resulting in rich broth, soft bones, and flavorful sour cabbage.
Snowy Bean PasteXue Mian Dou Sha is a dessert made primarily from red bean paste, egg whites, and sugar. First, the red bean paste is shaped into balls, then egg whites are whipped and mixed with starch and flour to form a foam batter. Next, the red bean paste balls are coated in the foam batter and deep-fried in oil heated to medium temperature until golden brown. Finally, sugar is sprinkled on top.
Steamed Dumplings with Leek, Egg, and ShrimpSteamed dumplings filled with fresh leek, egg, and shrimp, offering a savory and nutritious dish.