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Lu Jia Xiao Guan (Fu Li You Yi Cheng Branch)

Northeastern Chinese cuisine · ⭐ 4.8

Ground-floor commercial unit, Zone C, Fuli Youyicheng, Tianteng Road

Dishes

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  Tofu Block

  A piece of tofu typically refers to tofu cut into cube shapes and cooked by frying, stir-frying, boiling, or steaming. The main ingredient is tofu, which can be simply seasoned with ingredients such as green onions, ginger, garlic, and soy sauce as needed.
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  Wuchang Rice Soy Sauce Fried Rice

  Wuchang Rice Soy Sauce Fried Rice is made with Wuchang rice, soy sauce, eggs, ham, and green onions. It is stir-fried quickly, offering a fragrant and savory taste with distinct rice grains.
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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Large Steamed Bun

  Baozi is a traditional Chinese wheat-based dish made by fermenting flour, rolling it into dough, and then shaping it into a flower-like form. It has distinct layers, a soft texture, and a subtle wheat aroma. It can be served as a staple food or paired with soups or dishes.
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  Mother's Stewed Green Beans

  Mother's stewed green beans is a home-style dish made with long beans, pork belly or pork chunks, and seasonings like scallion, ginger, and garlic, slowly simmered over low heat. The beans are blanched first, then cooked with meat until tender and flavorful.
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  Braised Beef Brisket in Small Pot

  A dish of beef brisket slowly braised in a small pot with vegetables, resulting in tender meat and rich broth.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Stone Plate Cabbage

  Stone plate cabbage is a dish made with round cabbage, stir-fried on a stone plate with seasonings. Main ingredients include round cabbage, garlic, and chili, with a fresh and slightly spicy taste.
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  Sour Cabbage Pan-Fried Pork

  Suancai Pan-fried Pork is a dish made primarily with pork belly and pickled cabbage. Sliced pork belly is pan-fried with pickled cabbage, allowing the sour flavor to blend with the pork's fat, resulting in tender and flavorful meat.
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  Sour Cabbage with Pork

  Suancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
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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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  Stir-fried尖椒with Jinzhou Tofu Sheets

  Jinzhou dried tofu stir-fried with green peppers is a dish made primarily from dried tofu and尖椒. Cut the tofu into strips and the peppers into thin slices, then stir-fry together with seasonings until cooked through. Simple preparation highlights the natural flavors of the ingredients.
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  Braised Crucian Carp

  Braised Crucian Carp is a traditional Chinese dish made with crucian carp, onions, garlic, soy sauce, and cooking wine, simmered slowly over low heat. The fish meat is tender, and the broth is rich.

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