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Wang Houyuan Dumplings · Liaoning Cuisine · Roast Duck (Gaodeng Branch)

Northeastern Chinese cuisine · ⭐ 4.6

No. 52 Qingnian Street (Ground Floor of Gauden Hotel)

Dishes

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  Traditional Braised Pork Ribs Large Portion

  Traditional Braised Pork Ribs Large Portion is a traditional Chinese dish made with pork ribs, stir-fried and then stewed with soy sauce and other seasonings. It has a crispy exterior and tender interior with rich sauce flavor.
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  Traditional Sweet and Sour Pork (Large Portion)

  A classic Northeastern Chinese dish made with marinated pork belly, deep-fried and tossed in a sweet and sour sauce for a crispy texture and tangy flavor.
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  Frozen Pear Juice

  Frozen plum juice is made by thawing frozen plums, removing the pits, soaking them in clean water, crushing them, and filtering out the juice. The main ingredient is frozen plum, and no additional ingredients are added during the preparation process.
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  Cold-Mixed Fresh Tofu Skin

  A refreshing Chinese cold dish made with fresh tofu skin and vegetables, dressed in a savory sauce.
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  Snowy Bean Paste

  A traditional Chinese dessert made with red bean paste and a delicate meringue coating, baked to a soft, snowy texture.
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  海三鲜蒸饺

  海三鲜蒸饺以虾仁、海参和鸡蛋为主要食材，将虾仁剁碎与海参切丁混合，加入蛋清和调味料搅拌均匀，包入饺子皮中，上锅蒸熟而成。
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Grilled Beef

  Grilled beef made from premium cuts like brisket or tenderloin, marinated and slow-cooked over charcoal for a smoky, juicy flavor.
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  猪肉酸菜馅饺子

  Pork and sauerkraut dumplings are made by mixing minced pork with chopped, drained sauerkraut and seasonings. The filling is wrapped in dough and boiled or steamed.
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  Rose Snowy Bean Paste

  A traditional Chinese dessert made with red bean paste wrapped in a delicate snow-like sugar coating, garnished with rose petals for a sweet and fragrant experience.
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  Stone-ground Tofu

  Stone-ground tofu is a soy-based product made by soaking soybeans, grinding them into pulp, filtering the mixture, boiling it, and then adding a coagulant. The traditional method uses a stone mill to grind the beans, preserving the rich soy aroma and delicate texture. The finished product is white or slightly yellow, with a soft, elastic consistency.
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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 Colorful Glass Noodle Salad (Small)

  A refreshing salad made with colorful vegetables and glass noodles, dressed in a tangy spicy sauce.
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  葱烧玛卡菌

  葱烧玛卡菌是一道以玛卡菌和葱为主要食材的菜肴。玛卡菌洗净后焯水，与切段的葱一同放入锅中，加入适量调味料翻炒至入味。制作过程中注重保持菌类的鲜嫩口感和葱的清香。
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  Shrimp and Loofah Dumplings

  Shrimp and loofah dumplings are made with fresh shrimp and tender loofah, hand-folded into delicate wrappers. Steamed or boiled for a light, savory dish.
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  Sour Cabbage Blood Sausage

  Suancai Xuechang is a dish primarily made with pig blood and sour cabbage. Pig blood is stuffed into pork intestines, then boiled until cooked, and subsequently stewed together with sliced sour cabbage, allowing the blood sausage to absorb the tangy aroma of the cabbage while maintaining a tender texture.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with seasonings such as scallions and ginger. After being finely mixed into a filling, the mixture is wrapped in dumpling wrappers. The preparation method emphasizes careful handling of the fish meat—removing bones while preserving its tenderness—and uses traditional dumpling-making techniques to create dumplings that are flavorful and nutritious.

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