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Yang Gang Miao Wei Pin Old Restaurant

东北菜 · ⭐ 4.3

No. 38-2, Pingzhun Street

Dishes

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  Traditional Boiled Pot Base

  A traditional soup base made by simmering pork bones and chicken frames, then adding vegetables and mushrooms for a rich, savory flavor—ideal for hot pot or standalone consumption.
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  Ice Flower Cherry Pork

  A dish of pork tenderloin coated in starch, deep-fried until crispy and glazed with sweet and sour sauce, resembling ice patterns and garnished with cherries for a refreshing taste.
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  Coral Fish in Cream Sauce

  Fresh fish fillets cooked in a creamy tomato-based sauce with vegetables, served with a rich and aromatic milk sauce.
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  Hawthorn Pork Ribs

  Sour haw and pork ribs is a dish made primarily with pork ribs and hawthorn. After blanching, the ribs are stewed with hawthorn, resulting in tender meat and a tangy broth infused with the fruit's unique flavor.
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  Crispy Braised Pork

  A Chinese dish made of marinated pork belly, deep-fried until crispy and then stir-fried with sweet and savory sauce.
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  Smoked and Braised Platter

  Smoked and braised platter features various meats like pork head, trotters, ears, chicken feet, and duck gizzards, marinated, braised, then smoked with fruit wood for aroma before slicing and serving cold.
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  Classic Sweet and Sour Pork

  Old-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.
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  Fried Shrimp Balls in Egg White

  A dish of tender shrimp balls made with egg white and starch, deep-fried to a golden crisp and served with a light sauce.
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  Honey-glazed Chicken Neck

  Honey-glazed chicken necks are a dish made primarily from chicken necks, blanched and marinated with honey, soy sauce, cooking wine, and ginger slices. After pan-frying or stewing, the sauce is reduced to a thick consistency, coating the chicken necks in a glossy honey glaze. The finished dish has a bright red color and a soft, chewy texture.
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  Iron Plate Blood Sausage and Sauerkraut

  Iron plate blood sausage and sauerkraut are made with blood sausage and fermented cabbage, sliced and pan-fried together on a hot iron plate. The dish features rich aroma and complex texture. Blood sausage is made from pig's blood, glutinous rice, and spices; sauerkraut is fermented for a distinctive tangy flavor. Hot and savory with a hint of sourness, it embodies regional characteristics.
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  Crispy Sweet Bean Paste

  Snow Skin Red Bean is a traditional dessert made primarily from red bean paste and egg whites. The red bean paste is shaped into small balls, coated with whipped egg white batter, then deep-fried in oil until golden and crispy, forming a snow-white crust. The finished dish has a crisp exterior and soft, sweet interior.

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