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Zhao's Old Brand She Li Pork Dishes

东北菜 · ⭐ 4.4

Adjacent to Sheli Township Government, Zhongdu Street

Dishes

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  Stinging Nettle and Egg Stir-fry

  A dish made by stir-frying stinging nettles with eggs, offering a fresh and delicate flavor.
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  Stir-Fried Dry Tofu with Green Chili

  Dry tofu strips stir-fried with fresh green chili, offering a crisp texture and savory flavor. A simple and popular home-cooked dish.
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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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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Fried Trio

  Fried Three Delicacies is a deep-fried dish featuring three main ingredients, commonly pork tenderloin, squid, and tofu skin. Sliced or cut into strips, the ingredients are coated in starch or batter and fried until golden and crispy.
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  Fried Sticky Bean Dumplings

  A Northeast Chinese snack made by frying sticky bean dumplings, crispy outside and soft inside, often filled with sweet red bean paste.
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  Braised Intestines

  A Sichuan dish made by slow-cooking pig intestines with spices like doubanjiang and chili, resulting in a rich, aromatic flavor.
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  Garlic Pork Belly

  Minced garlic pork belly is a dish made with pork belly slices cooked or pan-fried until slightly crispy, then mixed with crushed garlic to infuse the flavor. A touch of soy sauce and sesame oil enhances the taste.
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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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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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