Zhang Xiaonian Pig Butcher's House
东北菜 · ⭐ 4.2
No. 128 Yard, Ha-Shuang Road
Dishes
Large Banquet Intestine PlatterThe Large Banquet Intestine Platter is made from pig large and small intestines, cleaned, braised, sliced, and served as a platter. Main ingredients are pork intestines, prepared by braising, with a firm texture and rich flavor.
Coarse Corn PorridgeCorn grits porridge is a dish made by simmering corn grits as the main ingredient. The basic method involves soaking the corn grits beforehand, then placing them with an appropriate amount of water into a pot and slowly cooking over low heat until the grains become soft and the porridge thickens.
Dry-Fried LungA Sichuan dish made by stir-frying pig lung with chili, garlic, and ginger until crispy and flavorful.
Braised Pork FaceBraised pork face is a dish primarily made from pig's facial skin and meat. After blanching and stewing, it is slowly braised over low heat until tender and fully flavored, typically with soy sauce, cooking wine, scallions, and ginger as seasonings. The finished dish has a bright red color, a soft and glutinous texture, and a rich gelatinous quality.
Braised Pork ElbowBraised pork knuckle is a dish primarily made with pork knuckles. After blanching and slow stewing until tender, it is pan-fried or braised to achieve a slightly charred surface, then reduced to concentrate the flavors. The finished dish has a bright red color, tender meat that falls off the bone, and rich flavor without being greasy.
Braised Pig TailsBraised pork tails is a Chinese dish featuring pork tails as the main ingredient, simmered with scallions, ginger, star anise, soy sauce, and sugar for a rich, tender flavor.
Homemade Blood SausageHomemade blood sausage is made from fresh pig's blood and pig intestines. The pig's blood is mixed with seasonings and then stuffed into clean pig intestines, which are then boiled and sliced.
Steamed Blood CakeA traditional Chinese dish made by steaming blood mixed with seasonings, resulting in a smooth and delicate texture.