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Jiangshui Renjia Pig Butcher's Dish (Qianjin Market Branch)

东北菜 · ⭐ 3.7

Building 26, Qianjin Home Garden, Shibo Road, Level 1, Qianjin Comprehensive Market, Unit C5

Dishes

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  Mixed Rice

  Two-rice dish is a staple food made by steaming two grains together, typically rice and millet, or other coarse grains like sorghum or corn. Wash both grains, mix in proportion, soak, then steam in an electric rice cooker or steamer. The result is soft, chewy, with a natural grain aroma.
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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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  Pork head meat

  Pork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
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  Pig's Tail

  The pig's tail is blanched and then stewed with ingredients such as ginger slices and green onion segments until the meat becomes tender. Soy sauce and cooking wine can be added to enhance the flavor.
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  Pork Tongue

  A Chinese dish made from pork tongue, typically braised or stewed with seasonings for a tender and savory flavor.
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  Pork Ear

  Pork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
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  Whole Pig's Tripe

  A traditional Chinese dish made by stewing whole pig's tripe with spices, resulting in a tender and savory flavor.
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  Pork Bone Stick

  Pork bone sticks are made from large pork bones, blanched to remove odor, then simmered with seasonings like soy sauce, ginger, scallions, and star anise until the meat separates from the bone and the broth becomes rich.
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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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