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Shan Fang (Beisanjing Branch)

东北菜 · ⭐ 4.1

No. 1 Beisanjing Street, Beizhan Subdistrict (near Shifu Road)

Dishes

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  Lion's Head (2003 Version)

  The 2003 version of Lion's Head is made from selected pork belly, finely chopped by hand and mixed with scallions, ginger, cooking wine, soy sauce, and other seasonings. The mixture is shaped into large balls and slowly stewed. The finished dish has a bright red color and soft, tender texture with rich flavor and no greasiness.
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  Half Blueberry Purple Yam and Yam Dessert

  A healthy dessert made with steamed purple sweet potato and yam, topped with blueberry jam or fresh blueberries, offering a sweet and fiber-rich treat.
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  Desert Lamb Leg

  A succulent lamb leg dish marinated in spices and slow-roasted to perfection, featuring a crispy crust and tender meat with aromatic flavors.
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  Douban Sauce Pork Spine

  A dish featuring pork spine braised in fermented soybean paste, resulting in rich, savory flavors and tender meat.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Stir-Fried Three Delicacies

  Stir-fried Three Delicacies is a Chinese stir-fry dish featuring three main ingredients, commonly including pork, green pepper, and wood ear mushrooms. The ingredients are sliced and quickly stir-fried, then seasoned with sauces such as soy sauce, salt, and sugar, followed by thickening the sauce with a cornstarch slurry. The cooking process emphasizes precise heat control to maintain the fresh and tender texture of the ingredients.
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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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  Special Sauce Spare Ribs

  Special sauce spare ribs use pork spareribs as the main ingredient, blanched to remove odor, then stewed or braised in a secret sauce for rich flavor. Added ingredients include scallions, ginger, garlic, soy sauce, sugar, and cooking wine, resulting in a glossy red color, tender meat, and rich taste.
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  Braised Pork and Eggplant

  A classic Chinese dish featuring pork chunks and eggplant simmered in a savory sauce until tender.
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  Meat Soup Rice

  Beef or pork broth rice is a dish made by mixing cooked rice with a rich broth prepared from pork or beef. The main ingredients include rice, meat (such as pork or beef), and seasonings like green onions, ginger, and garlic. To prepare it, the meat is first stewed to create a flavorful broth, which is then mixed thoroughly with hot rice.
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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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  Sour Cabbage and Vermicelli Pie

  A Chinese home-style dish made with sour cabbage, vermicelli, and meat filling, wrapped in dough and pan-fried for a tangy, satisfying bite.
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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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  Yellow Wine Crispy Crucian Carp

  A dish featuring fresh crucian carp marinated in yellow wine and seasonings, then pan-fried and gently stewed until tender, with a rich, aromatic flavor.

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