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Li Jia Xiao Guan Classic Northeastern Cuisine (Huayuan Street Store)

Northeastern Chinese cuisine · ⭐ 4.3

No. 282 Huayuan Street

Dishes

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  Mom's Big Cold Dish

  A classic cold dish made with cucumber, carrot, bean sprouts, wood ear mushrooms, and tofu skin, dressed in a tangy and spicy sauce.
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  Ginger-Stewed Free-Range Chicken

  A traditional dish featuring free-range chicken slowly stewed with ginger, resulting in tender meat and rich, aromatic broth.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stewed Bighead Carp

  A traditional Chinese home-style dish made by stewing bighead carp with tofu and seasonings, resulting in a rich, savory flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Panzhong Shrimp

  Pengpeng shrimp is a dish made primarily with fresh shrimp, cooked with various spices and seasonings. The shrimp meat is tender and absorbs the flavors of the seasonings thoroughly after cooking, presenting a rich and layered taste.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Garlic Butter Shrimp

  Garlic butter shrimp is a dish made with fresh large shrimp. The shrimp are deveined and split open along the back while keeping the tails intact. They are marinated with garlic, salt, and cooking wine, then cooked by stir-frying or steaming.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Duck Heads on Iron Plate

  A spicy Sichuan dish featuring duck heads stir-fried on a hot iron plate with chili and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.

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