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Pin Pin Senior, Lao Da Cai Guan

晋菜 · ⭐ 4.8

Shops No. 1/2, from north to south along the intersection of Longcheng North Street and Changzhi Road

Dishes

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  Traditional Pork Noodles

  Traditional pork noodles are made primarily from pork and noodles, carefully prepared through meticulous cooking. The noodles are boiled and drained, then served with tender pork pieces that have been stewed to a perfect balance of fat and lean. A rich pork broth is poured over the dish, and it is garnished with chopped green onions and cilantro.
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  Cold-Mixed Fresh Daylily

  A refreshing cold dish made with fresh daylily flowers, blanched and tossed in a dressing of garlic, vinegar, soy sauce, and chili oil.
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  Youyu Salt-fried Lamb

  A traditional Chinese dish made by stir-frying lamb with salt and seasonings, resulting in a savory and tender texture.
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  Braised Bamboo Shoots with Button Mushrooms

  A dish featuring fresh bamboo shoots and enoki mushrooms. Slice the bamboo shoots, clean and cube the mushrooms, then simmer together with water or broth until tender and flavorful, finish with seasoning and reduce the sauce.
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  Spring Water Bitter Greens

  A refreshing cold dish made from bitter greens blanched in spring water and seasoned with garlic and sesame oil, offering a crisp, slightly bitter taste.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Premium Lamb Steamed Dumplings

  Premium lamb dumplings made with high-quality lamb, seasoned with scallions and ginger, wrapped in thin dough and steamed. Careful seasoning and shaping ensure a tender, juicy texture.
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  Offal Soup

  Offal is a traditional dish made primarily from sheep organs, including sheep heart, liver, lungs, and stomach. These ingredients are carefully cleaned and prepared, then simmered with spices until fully cooked and infused with the broth, resulting in a rich and nutritious flavor.
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  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, combined with onions, ginger, and scallions for filling, wrapped in thin dough and steamed. The outer skin is soft while the inner filling is fragrant and flavorful.
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  Lao Datong Skill Stewed Fish

  Fresh fish meat is slow-cooked with scallions, ginger, garlic, spices, and broth. Tender fish and rich broth highlight the essence of stewing technique.
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  Old Tong's功夫 Fish

  A dish featuring fresh carp cooked in a secret sauce with spices, tender and flavorful, blending Sichuan-style spiciness with traditional stewing techniques.
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  Old Tong Fen Lamb Offal Dish

  A traditional Chinese dish made with lamb offal and vermicelli, simmered slowly with spices for a rich, savory flavor.
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  Old Tong's Fried Pork with Oil

  Lao Datong Guoyou Rou is a Chinese dish featuring pork as the main ingredient. Thinly sliced pork belly is fried until slightly golden, then stir-fried with wood ear mushrooms, carrots, and green peppers. Seasoned with soy sauce, cooking wine, and salt, it's finished with a cornstarch slurry to create a crispy exterior and tender interior.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
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  Spiced Braised Pig's Tripe

  A traditional Chinese dish made by slow-cooking pig's stomach with spices like star anise, cinnamon, and bay leaves, resulting in a tender and fragrant texture.
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  Yellow Millet Cold Cake

  Yellow millet cold cake is a traditional Chinese dessert made from yellow millet, glutinous rice, and other ingredients. After steaming and cooling, it has a soft and sticky texture. It is best enjoyed with specially prepared osmanthus sugar syrup or honey, offering a refreshing sweetness without being cloying.

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