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Shilai Yunzhuan One Pot Fresh (Liuchengqiao Branch)

Northeastern Chinese cuisine · ⭐ 4.7

No. 103, 239 Jiefang Middle Road

Dishes

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  Northeast Cold Noodles

  Northeastern 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.
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  Northeastern Big-Filled Steamed Dumplings

  Northeastern big-filled steamed dumplings are made with pork, cabbage, scallions, and ginger, wrapped in thin dough and steamed until tender. They are a beloved traditional dish from Northeast China.
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  Northeast Vermicelli

  Northeastern vermicelli is made from high-quality sweet potatoes and potatoes through multiple processing steps. The noodles are semi-transparent and become smooth and slippery when cooked. They are commonly stewed with pork and pickled cabbage, absorbing the broth thoroughly to create a delicious flavor.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Steamed Flower Bun

  Steamed flower buns are a traditional Chinese dough dish made primarily from flour. The dough is fermented with yeast, rolled into sheets, and then either filled or left unfilled before being steamed. To prepare them, the dough is kneaded evenly, allowed to rest and rise, divided into small portions, flattened into wrappers, and then folded or shaped into floral forms before steaming in a bamboo steamer.
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  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
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  Stewed Chicken in Iron Pot

  Stewed wild chicken in an iron pot is a dish featuring wild chicken as the main ingredient, combined with辅料 like potatoes, vermicelli, and cabbage, slowly cooked in an iron pot. First blanch the chicken to remove odor, then add seasonings and enough water or broth, simmering over low heat until the meat is tender and flavors are well absorbed.
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  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.
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  Pan-fried Dough Skillet

  Goubian tiebingzi is a flatbread made from corn or wheat flour, formed into thin sheets, cut into small pieces, and pan-fried until golden brown on both sides. It's cooked by placing the dough along the pot's edge for even heating, resulting in a crispy outside and soft inside.
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  Fresh Pork Ribs

  Fresh pork ribs are selected, soaked in water to remove blood, then marinated with cooking wine and ginger to eliminate odor, followed by blanching. They can be stewed, braised, or steamed to achieve tender meat that easily separates from the bone while preserving original flavor.

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