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Old Place Sauce Bone Dumplings Northeast Cuisine

Northeastern Chinese cuisine · ⭐ 4.0

Ground-floor commercial unit, Building 15, Jinchan Beili

Dishes

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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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  Pressure Pot Fish

  Stewed fish is a dish made with fresh fish and辅料 like ginger, scallions, garlic, and chili, slowly cooked in a clay pot or pressure cooker. Cleaned fish is simmered with seasonings until tender and flavorful.
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  Braised Chicken with Mushrooms and Noodles

  A hearty dish of small-breed chicken and fresh mushrooms slowly stewed together with noodles, creating a rich and savory flavor.
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  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
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  Demoli Stewed Fish

  Demoli stewed fish is a dish made by simmering fresh fish with ingredients such as vermicelli, tofu, and Chinese cabbage. The main preparation method involves cleaning the fish, then placing it together with the accompaniments into a pot, adding water or broth, and slowly stewing over low heat until the ingredients are fully infused with flavor.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Braised Pork with Vermicelli

  Braised pork with vermicelli is a home-style dish primarily made with pork belly and sweet potato noodles. The pork belly is cut into cubes, pan-fried until slightly yellowed, then seasoned and slowly stewed with water. When the pork is about 70-80% cooked, pre-soaked sweet potato noodles are added and the dish is further simmered until the sauce thickens.
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  Zucchini and Egg Dumplings

  Zucchini and egg dumplings are made primarily with fresh zucchini and eggs. The zucchini is shredded and mixed with cooked scrambled eggs, then seasoned and blended into a filling. Wrapped in dumpling wrappers and boiled, they are served as a refreshing and nutritious dish.
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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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