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Jin Shuosuo (Liuyue Road Store)

东北菜 · ⭐ 3.8

No. 31, Liuxue Road

Dishes

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  Wanzhou Grilled Shrimp

  Wanzhou grilled shrimp features fresh large shrimp marinated with scallions, ginger, garlic, chili, and Sichuan peppercorns, then grilled over charcoal or in an oven. The shrimp meat is firm and flavorful, with a slightly charred exterior and rich taste.
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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Northeastern Fried Trio

  Northeastern fried trio is a deep-fried dish featuring pork tenderloin, chicken strips, and large shrimp. The ingredients are sliced, marinated, coated in batter, and fried until golden and crispy, then stir-fried together for a crunchy exterior and tender interior.
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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Beijing's No. 1 Pork Elbow

  Beijing's Number One Pig Trotter is a dish primarily made with pork trotters, typically using skin-on pork trotters that are blanched and then braised or stewed until the meat becomes tender and rich without being greasy. During preparation, ingredients such as soy sauce, cooking wine, rock sugar, star anise, and cinnamon are commonly added to create a rich and flavorful taste.
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  Braised Intestines with Fresh Ingredients

  Stewed pork intestines with fresh vegetables like potatoes and green peppers, blanched then simmered with soy sauce, cooking wine, ginger, and scallions for a tender, flavorful dish.
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  棒骨炖酸菜

  棒骨炖酸菜是一道以猪棒骨和酸菜为主要食材的炖菜。猪棒骨先焯水去腥，与切好的酸菜一同放入锅中，加入清水、姜片、葱段等调料，慢火炖煮至棒骨软烂、酸菜入味。
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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Steamed Corn Dumpling with Yellow Croaker

  Wotou Xiaohuangyu is a dish featuring small yellow croakers marinated and pan-fried golden, served with steamed or pan-fried cornmeal wotou, sometimes enhanced with葱姜蒜 for aroma.
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  Black Pepper Beef Steak

  Black pepper beef steak is a dish primarily made with beef. The beef tenderloin is sliced into strips and marinated with black pepper, soy sauce, and other seasonings, then quickly stir-fried on a hot iron plate. Onions and green peppers are added and stir-fried together, resulting in tender and juicy beef with a rich black pepper aroma.
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  Spicy Tofu Rice Bowl

  Spicy tofu rice bowl made with soft tofu stir-fried with doubanjiang, chili, and Sichuan peppercorns, then served over steamed rice. Tofu is blanched to remove odor, then sautéed with spices and poured over rice.

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