Close

Beifang Yuan Family Banquet (Pingshan Branch)

东北菜 · ⭐ 3.8

Room 106, Building 3, Hao Fang Dongyuan, Shadang Community

Dishes

• 

  Country Grain Bun

  A rustic mixed grain bun made from cornmeal, millet, oats, and red beans, filled with sweet bean paste, pumpkin, or sweet potato, then steamed.
• 

  Five Blessings Eggplant

  A dish featuring eggplant cooked with a savory sauce made from five ingredients, offering a rich and satisfying flavor.
• 

  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
• 

  Shrimp Dumplings

  Dumplings filled with fresh shrimp, deveined and minced, mixed with pork or vegetables, wrapped in dough and steamed or boiled.
• 

  Handmade Big Noodles

  Handmade big拉皮 is a cold dish made from flour, processed through kneading, resting, and pulling to form wide, transparent noodles. After boiling and cooling, it's mixed with shredded cucumber and carrot, then dressed with a flavorful sauce.
• 

  Beijing-style Braised Pork Shreds

  A classic Beijing dish featuring tender pork shreds stir-fried with sweet bean sauce, scallions, and garlic, known for its rich, savory flavor.
• 

  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
• 

  Stir-fried Bamboo Shoots

  Stir-fried shredded lettuce is a home-style dish using lettuce as the main ingredient. After peeling and slicing the lettuce into thin strips, quickly stir-fry in hot oil and season with salt to preserve its crisp and tender texture.
• 

  Juicy Tofu

  Bursting tofu is a dish primarily made with soft tofu. The tofu is cut into cubes and deep-fried in oil until the surface turns slightly golden while the inside remains soft. Then, a seasoned sauce (typically containing soy sauce, sugar, garlic paste, and green onions) is added to simmer and infuse flavor into the tofu, creating a rich inner sauce that flows out when gently squeezed.
• 

  Special Bone-in Pork Rib

  Special large bone sticks made from pork bones, simmered with scallions, ginger, star anise, and spices. Tender meat, rich broth, and abundant marrow—eat as-is or mix with seasonings.
• 

  Spicy Oil Duck Feet

  A spicy Sichuan dish featuring boneless duck feet marinated in chili oil and seasonings, offering a rich, numbingly hot flavor.
• 

  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
• 

  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.

Reviews