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Lao Lou Gu Lao

Northeastern Chinese cuisine · ⭐ 4.1

Sanjiadian Railway Station

Dishes

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  Cold-mixed花椒 leaves

  Cold-mixed Sichuan pepper leaves is a refreshing dish made from fresh leaves. After washing and blanching to remove bitterness, it's mixed with garlic, chili oil, soy sauce, vinegar, and sesame oil for a fragrant, slightly numbing taste.
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  Tama Fish

  Tama fish is a dish made with fresh fish as the main ingredient, seasoned with scallions, ginger, garlic, and doubanjiang. The fish pieces are marinated, then pan-fried until golden on both sides, followed by stewing with seasonings to make the flesh tender and the sauce rich.
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  Fried Squid

  Fried squid is a dish made primarily from fresh squid, cleaned and coated with starch or batter before being deep-fried until golden and crispy. Minimal seasoning is used, emphasizing the squid's natural freshness and the crunchy texture from frying.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Lao Lou's Pan-Fried Dumplings

  Lao Lou's pan-fried flatbread is made from flour, typically mixed with scallions, eggs, and a small amount of minced meat or vegetables. The batter is cooked in a hot pan until both sides are golden and crispy, while the inside remains soft and elastic with rich aroma.
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  Meat and Three Fresh Ingredients Pan-Fried Dumplings

  Meat three-fresh pot烙 is a pan-fried dish made with pork, shrimp, and eggs. A flour batter mixed with minced pork, shrimp, and eggs is cooked in a flat pan until golden brown on both sides, creating a crispy exterior and tender interior.
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  Fennel Pork Pot烙

  Fennel pork pot sticker is a Chinese noodle dish featuring fennel and pork. Mix chopped fennel with seasoned pork filling, wrap in dough, shape into dumplings, then pan-fry until golden brown for a crispy crust and savory filling.
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  Tofu

  Tofu is a food made primarily from soybeans, formed through multiple processes including soaking, grinding, boiling the pulp, and coagulation. It has a white, block-like shape, a delicate texture, a tender taste, and is highly nutritious. It can be used to prepare various dishes such as Mapo Tofu and tofu pudding.
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  Soy Sauce Yellow Croaker

  Soy Sauce Yellow Croaker is a Chinese dish made with small yellow croakers and seasonings such as soy sauce and sugar. The fish meat is tender, with a balanced salty and sweet taste, and has a rich soy flavor.
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  Stir-fried Octopus in Sauce

  Stir-fried octopus with sauce is a Chinese dish using octopus as the main ingredient. After blanching and draining, the octopus is stir-fried quickly with garlic, ginger, and doubanjiang, then seasoned with soy sauce, cooking wine, and sugar until flavorful.
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  Sour Cabbage with Pork and Vermicelli

  Suancai Rou Si Fen Tiao is a dish made with pork tenderloin strips, sliced sour cabbage, and vermicelli. Marinate the meat, stir-fry with sour cabbage, then add soaked vermicelli and cook until tender. Season and serve.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
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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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  Pan-fried Dumplings

  Pot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.

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