Zhang Lu's Honest Specialty Braised Pork Ribs
Northeastern Chinese cuisine · ⭐ 3.7
No. 3, Zhengyi 4th Road, Daoyi South Avenue, Zhengliang Subdistrict (near Shenyang Normal University)
Dragon Mate tips
If you are traveling in China to visit Shenyang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 3, Zhengyi 4th Road, Daoyi South Avenue, Zhengliang Subdistrict (near Shenyang Normal University). It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Single Large Bone Stick, Pork Cubes, Tomato Sauce Cod.
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: 3.7
- Address: No. 3, Zhengyi 4th Road, Daoyi South Avenue, Zhengliang Subdistrict (near Shenyang Normal University)
- Popular dishes: Single Large Bone Stick, Pork Cubes, Tomato Sauce Cod, Braised Pork Bones
China trip · China travel
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Dishes
Single Large Bone StickThe single large bone stick is a dish mainly made with large bones, usually stewed or roasted to retain the original flavor of the bones, with tender meat and rich broth.
Pork CubesRougan is a dish made primarily from pork, typically using pork tenderloin or belly cut into pieces, then marinated and cooked by pan-frying, deep-frying, or stewing. Seasonings like scallions, ginger, garlic, soy sauce, and cooking wine are often added to enhance flavor and tenderness.
Tomato Sauce CodSauce tomato cod is a dish made primarily with cod, seasoned with tomato sauce and other spices. The cod is first prepared and then stewed together with the prepared tomato sauce until fully flavored.
Braised Pork BonesStewed bone is a traditional dish primarily made with pork bones. The preparation involves simmering the pork bones and marinating them in a specially crafted sauce, allowing the flavorful broth to deeply penetrate the marrow, resulting in a rich, savory taste.