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Lao Han Yuan Pork Blood Soup (Original Branch)

Northeastern Chinese cuisine · ⭐ 4.7

No. 132 Xinyang Road, Daoli District

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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  Northeast Sticky Bean Dumplings

  Northeastern sticky rice dumplings are a traditional snack made primarily from glutinous rice flour and red bean paste. The dough is formed by mixing the flour with water, then filled with prepared red bean paste, shaped into cylinders or ovals, and steamed until cooked. The outer layer is soft and chewy, while the filling is sweet and fragrant.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Home-style Stewed River Fish

  Home-style Stewed River Fish is a braised dish featuring fresh river fish as the main ingredient. Key components include a whole river fish (such as carp or crucian carp), tofu, ginger, scallions, and dried chili peppers. The basic method involves cleaning the fish, pan-frying it until lightly browned on both sides, then sautéing scallions, ginger, and chili peppers for fragrance. Water, soy sauce, and a bit of sugar are added, followed by tofu. The dish is then simmered over medium-low heat until the fish is flavorful and the sauce thickens. The resulting fish is tender, and the tofu absorbs the savory broth.
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  Shandong Mixed Vegetables

  Shandong mixed vegetables is a cold dish made primarily from fresh vegetables like cucumber, carrot, bean sprouts, and cilantro. After washing and slicing, the ingredients are mixed with seasonings such as salt, soy sauce, vinegar, garlic, and sesame oil for a refreshing taste perfect for summer.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Special Pig-Killing Dish

  Specialty pork dish made with pork as the main ingredient, typically including fatty pork, blood, pickled cabbage, vermicelli, and pork bones. Cook pork first, then stew with pickled cabbage and vermicelli, finally simmering in pork bone broth to blend flavors.
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  Special Stewed Small Chicken

  A special stewed small chicken dish made with slow-cooked free-range chicken and vegetables, resulting in tender meat and rich broth.
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  Black Skin Pork Shank

  A specialty pork shank with blackened skin, slow-cooked in a secret sauce for rich flavor and tender texture.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Homemade Blood Sausage

  Homemade 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.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.

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