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Tun Li Ren · Qiqihar Roast Pork Belly (Taikoo Li / Jingronghui Branch)

Barbecue · ⭐ 4.5

No. 99, Xiadong Avenue Section, Dongda Street, Jingronghui Phase I, Unit B1-7

Dishes

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  Northeast Cold Noodles

  Northeastern cold noodles, primarily made with noodles, cucumber strips, and eggs. The noodles are boiled and then rinsed with cold water, followed by mixing with a special sauce and side ingredients. The noodles are smooth and slippery, and the broth is sour and spicy, stimulating the appetite.
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  Northeastern Chinese Dipping Sauce Vegetables

  A traditional Northeast Chinese dish featuring fresh vegetables served with a savory dipping sauce, emphasizing simplicity and bold flavors.
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  Northeast Rice Wrap

  Northeast rice rolls are a traditional dish made by wrapping seasoned rice with stir-fried meat and vegetables in lettuce or perilla leaves. Main ingredients include rice, pork, carrots, green beans, and onions.
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  Chef's Special M7 Steak

  Premium M7-grade steak, slow-cooked then seared for a juicy, flavorful experience with black pepper or red wine sauce.
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  Original Cut Wagyu Prime Diaphragm

  Selected high-quality wagyu diaphragm, processed with original cutting method to retain the original flavor. Cooked by pan-frying, it has a tender and juicy texture.
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  Young Man Korean Sausage

  Young Man Korean Sausage is a Korean-style sausage made mainly from pork, marinated and grilled, with a slightly crispy exterior and juicy interior, offering a rich flavor.
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  Selecting Bone-in Pork Belly

  Selecting bone-in pork belly refers to the process of removing bones from pork belly while keeping the fatty and lean parts. It is usually cooked by stewing, boiling, or braising, with a soft and tender texture, not greasy.
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  Braised Beef Brisket with Fat

  A dish made by slow-cooking beef brisket with fat in a special sauce, resulting in tender and flavorful meat.
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  Premium Beef Brisket

  Premium beef brisket is made from beef chest meat, marinated and slowly stewed over low heat to make the meat tender and flavorful, preserving the original taste of the beef.
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  Collagen Snowflake Slices

  A cold dish made from slow-cooked pork skin, sliced thin and served with a special sauce, offering a chewy texture and rich collagen content.
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  Sour Cabbage with Pork Belly

  Suancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.
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  Spicy Chicken Thigh

  Spicy chicken thigh meat is made from chicken thighs, marinated and then pan-fried or deep-fried. Ginger, garlic, and cooking wine are added during marination to remove fishy smell and enhance aroma, while stir-frying chili peppers and Sichuan peppercorns creates a spicy and fragrant flavor, making the meat flavorful with a crispy outside and tender inside.
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  Black Angus Top Sirloin

  Black beef tenderloin is selected from the top of the cow's shoulder, featuring tender meat with even fat distribution. Typically marinated and then grilled or stewed to preserve the original flavor of the beef.
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  Qiqihar Soul Mixed Meat

  A northeastern Chinese dish made by mixing diced pork with seasonings like soy sauce, garlic, and scallions for a savory, aromatic flavor.

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