Longgang Jiulong (Yulan Terrace)
东北菜 · ⭐ 4.3
No. 5, Fuxingmen Wai Beidajie
Dishes
Northeast Cold NoodlesNortheastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
Northeastern Millet PorridgeNortheast corn grits porridge is a traditional Northeastern Chinese dish made primarily from corn grits. The preparation is simple: combine corn grits with an appropriate amount of water in a pot and slowly simmer until the grits become soft and tender, and the porridge thickens into a rich consistency.
Traditional Sweet and Sour PorkTraditional Sweet and Sour Pork is a dish made primarily from pork tenderloin. The tenderloin is sliced thinly, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings to coat the meat slices in a glossy glaze.
Big Noodle SaladDa La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
Chicken Stewed with MushroomsChicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
Demoli FishDemoli fish is a dish featuring fresh carp as the main ingredient, simmered in a specially prepared broth. The broth is made by boiling tofu, vermicelli, cabbage, and seasonings together, allowing the fish to absorb the rich flavors. Cooking requires careful control of heat to ensure tender fish and a flavorful broth.
Stewed Spare Ribs with Oil BeansStewed spare ribs with oil beans is a dish featuring pork ribs and oil beans. The ribs are blanched to remove odor, then cooked slowly with beans, water, scallions, ginger, and cooking wine until tender and flavorful.
Stewed Green Beans in OilOil-braised green beans is a classic Chinese home-style dish using long green beans as the main ingredient. After washing and cutting the beans into segments, they are stir-fried in hot oil until the surface wrinkles slightly. Then, seasonings such as light soy sauce, salt, sugar, and a little water are added, and the dish is covered and simmered until the beans become tender and fully absorb the flavors.
Stir-Fried Three Fresh VegetablesStir-fried Three Fresh Vegetables is a Chinese home-style dish using eggplant, potato, and green pepper. The vegetables are cut into pieces, with eggplant and potato fried until slightly golden, then stir-fried together with green pepper and seasoned with soy sauce, salt, and sugar, finished with a thickening slurry to enhance flavor.
Stir-fried Tofu Noodles with Shrimp Paste and EggsStir-fried Tofu Noodles with Shrimp Paste and Eggs is a Chinese home-style dish made with tofu noodles, shrimp paste, and eggs. It has a fresh and savory taste.
Red Bean Soft CakeRed bean soft cake is a Chinese pastry made with red bean paste as the main filling, using a batter of flour, glutinous rice flour, and water, then pan-fried. Pour the batter into a flat pan to form a thin pancake, add red bean paste, fold or roll it, and fry until golden brown on both sides.
Old Chef's Harvest StewOld Chef's Harvest Stew is a hearty dish featuring seasonal vegetables and meats like potatoes, carrots, corn, green beans, and pork belly. Ingredients are cubed, seasoned, and slowly simmered until tender and flavorful.
Garlic Pork and Blood SausageA traditional Sichuan dish featuring sliced boiled pork and blood sausage, dressed with a spicy garlic sauce.
Garlic Pork SausageSuan ni xue chang is a dish made primarily from pig blood and intestines. Fresh pig blood is filled into clean pork intestines, boiled until done, sliced, and served with a prepared garlic sauce. Proper heat control ensures a tender texture.
Blood Sausage with Sour CabbageA traditional dish made from pig blood and fermented cabbage, where blood is steamed in casings to form blood sausage, then simmered with sour cabbage for a rich, savory flavor.
Sour Cabbage with PorkSuancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
Sweet and Sour PorkGuobaorou 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.
Leek DumplingsScallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.- Longgang Pig TrotterLonggang pig trotter is a dish featuring pig trotters as the main ingredient, typically blanched and then stewed or braised with soy sauce, cooking wine, ginger slices, and other seasonings until tender and flavorful. Some recipes add star anise and cassia bark for enhanced aroma.