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Lu Fu Xin Rural Pork Dish Restaurant (Dehui No. 72 Branch)

Northeastern Chinese cuisine · ⭐ 4.1

Shop unit, Building 46, Jinxiu Fuyuan

Dishes

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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Spicy Pepper Heart Stir-fry

  A stir-fried dish featuring pork heart and fresh chili peppers, seasoned with savory spices for a bold, spicy flavor.
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  Crispy Fried River Shrimp

  Dry-fried river shrimp is a dish primarily made with fresh river shrimp. After cleaning, the shrimp are marinated with seasonings to absorb flavor, then drained of excess moisture. Next, they are deep-fried over medium-high heat until golden and crispy, then sprinkled with salt and other seasonings.
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  Hand-Torn Pancake with Sugar Oil

  A traditional Chinese pastry made by tearing dough into pieces and coating them in sweet sugar oil, resulting in a crispy exterior and soft interior.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Braised Eggplant

  Stir-fried eggplant is a home-style dish primarily made with eggplant. After cutting the eggplant into pieces or slices, it is stir-fried in oil until slightly golden, then seasoned with ingredients such as garlic, soy sauce, and sugar, and slowly simmered until the eggplant is fully flavored and tender.
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  Purple Sweet Potato Balls

  Purple sweet potato balls are made by steaming purple sweet potatoes, mashing them, adding sugar and oil, mixing well, then shaping into round balls. Enjoy as is or pan-fried for a soft, sweet treat.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Sauce Platter

  A platter featuring a variety of flavorful sauces such as fermented tofu, sweet bean sauce, doubanjiang, garlic paste, and chili oil, served chilled for a rich and layered taste experience.
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  Sauce-Stewed Three-Scale Fish

  A dish made by slow-cooking three-scale fish in a savory sauce with spices like ginger and garlic, resulting in tender, flavorful fish.
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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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