Zhongshenghua Home-style Cuisine
Northeastern Chinese cuisine · ⭐ 4.1
No. 38, Beisi Ma Lu
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 38, Beisi Ma Lu. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Cold Noodles, Kung Pao Chicken, Dry-Fried String Beans.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Northeastern Chinese cuisine
- Rating: 4.1
- Address: No. 38, Beisi Ma Lu
- Popular dishes: Northeast Cold Noodles, Kung Pao Chicken, Dry-Fried String Beans, Dry-Fried Wood Ear Mushrooms, Sichuan Boiled Fish
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Dishes
Northeast Cold NoodlesNortheastern 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.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry-Fried String BeansA classic Chinese dish made by stir-frying fresh string beans until tender and slightly crispy, seasoned with garlic and chili for a savory flavor.
Dry-Fried Wood Ear MushroomsDry-fried wood ear mushrooms is a Chinese dish using wood ear mushrooms as the main ingredient. After washing and drying, the mushrooms are stir-fried in oil until slightly charred, then mixed with garlic, ginger, chili, and other seasonings to absorb the flavors fully.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Stir-fried Bok ChoyA Sichuan-style stir-fried dish made with bok choy, garlic, and chili for a fresh, savory flavor.
Beef Brisket with TomatoBeef brisket slow-cooked with tomatoes, resulting in tender meat and a rich, savory sauce.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Sizzling Beef TenderloinBlack iron plate beef is a dish primarily made with beef, usually using the tenderloin or sirloin cut. The meat is sliced into strips, marinated with seasonings, and then quickly stir-fried on a hot iron plate until cooked through. Onions and green peppers are commonly added during cooking to enhance the flavor and texture.
Sweet and Sour PorkGuobaorou 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.