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Ma's Dining Hall (Third Branch)

Northeastern Chinese cuisine · ⭐ 4.0

Intersection of Yuanda Street and Tongkang Road

Dishes

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  Shrimp Pan-Fried Buns

  A savory dumpling filled with fresh shrimp and pork, pan-fried until golden and crispy on the bottom, offering a rich, juicy filling.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Almond Mushroom and Cucumber Slices

  Sliced almond mushrooms and cucumbers stir-fried together, offering a fresh and healthy vegetarian dish.
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  Soft Tofu

  Soft tofu dish made with嫩豆腐, boiled in water to preserve its delicate texture. Enjoy with scallions and soy sauce, or add shrimp, eggs, or greens for enhanced flavor.
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  Braised Chicken

  Roast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
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  Smoked and Braised Platter

  A traditional Chinese cold dish featuring smoked and braised meats such as pork, beef, chicken, and pig trotters, known for its rich flavor and tender texture.
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  Beef Pan-Fried Dumplings

  Beef potstickers are made with flour dough wrapped around minced beef filling, pan-fried until the bottom is crispy, then steamed briefly with a small amount of water until fully cooked.
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  Private Garlic-Style Steamed Cod

  Fresh peeled cod fillet cooked with garlic seasoning, gently pan-fried to a crispy exterior and tender interior, delivering rich flavor and aromatic garlic essence.
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  Old-Style Boiled Pot Base

  A traditional Chinese stewed dish made with pork bones, chicken frames, dried scallops, mushrooms, and spices, slowly simmered for hours to create a rich, savory broth often used as a hot pot base or served independently.
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  Braised Pork Trotter

  Braised pig trotter is a traditional dish with pig trotter as the main ingredient. The preparation involves cleaning the pig trotters, marinating them in a special sauce, and then cooking them. During the cooking process, the pig trotters fully absorb the aroma of the sauce, resulting in an appealing color.
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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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  Crispy Sweet Bean Paste

  Snow Skin Red Bean is a traditional dessert made primarily from red bean paste and egg whites. The red bean paste is shaped into small balls, coated with whipped egg white batter, then deep-fried in oil until golden and crispy, forming a snow-white crust. The finished dish has a crisp exterior and soft, sweet interior.
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  Ma's Big Mixed Salad

  A Chinese cold dish made by mixing fresh seasonal vegetables with a secret sauce, featuring crisp textures and savory flavor.

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