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Dongfang Jiaozi Wang (Jingguo Road Branch)

Northeastern Chinese cuisine · ⭐ 4.4

40 meters south of the intersection of Jianguo Road and Hengyuan Road, on the west side of the road

Dishes

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  Three-Flavor Dumplings

  Three-delight dumplings are made with pork, chives, and shrimp as the main ingredients, featuring hand-rolled wrappers filled with a flavorful filling. The dumplings have a neat shape and rich taste, where the richness of pork, the freshness of chives, and the delicacy of shrimp blend harmoniously—making them a classic Chinese dumpling delight.
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  Hand-Cut Heilongjiang Cold-Region Potato Strips

  Hand-cut Heilongjiang cold-land potato shreds use fresh Heilongjiang cold-land potatoes, hand-sliced into fine strips and stir-fried with basic seasonings, preserving the original flavor of the potato with a crisp texture.
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  Stoneware-fried Tofu

  Stir-fried tofu in a stone pot is made with soft tofu, minced meat, green pepper, and onion, cooked slowly in a heated stone pot. The tofu absorbs the sauce while simmering gently, resulting in a tender texture and rich flavor.
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  Old-Style Burned Chicken

  Old-style braised chicken is a traditional dish made from whole chicken, marinated and then fried or roasted. Main ingredients include chicken, scallions, ginger, garlic, star anise, cinnamon, and other spices. The chicken is cleaned, marinated, then braised or simmered to absorb flavors, finally reducing the sauce.
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  Zucchini and Egg Dumplings

  Zucchini and egg dumplings made with grated zucchini and eggs, mixed with seasonings, wrapped in dumpling wrappers, and steamed or boiled. No extra ingredients added to highlight natural flavors.
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  Fennel Pork Pan-Fried Dumplings

  Fennel pork dumplings are made with a filling of minced pork and chopped fennel, wrapped in dough and pan-fried until golden and crispy on the bottom, with a fully cooked interior.
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  Lotus Root with Wood Ear Mushrooms

  Lotus root with black fungus is a dish featuring fresh lotus root and black fungus. Slice or cut the lotus root, soak and clean the fungus, then blanch or stir-fry briefly to retain crispness. Add葱姜蒜 for aroma, season with salt and light soy sauce. Simple preparation highlights natural flavors.
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  Zucchini and Egg Stir-Fry

  Zucchini and egg is a home-style dish primarily made with zucchini and eggs. The preparation typically involves slicing the zucchini and beating the eggs. First, the eggs are fried until set, then the zucchini slices are added and stir-fried together. After seasoning, it's ready to serve.
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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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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.
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  Cucumber and Shrimp

  Cucumber and shrimp salad features fresh cucumber slices or strips mixed with peeled and deveined shrimp, cooked by blanching or stir-frying, then seasoned and served.
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  Cucumber and Shrimp Dumplings

  Cucumber and shrimp dumplings made with fresh shrimp and cucumber, minced shrimp mixed with chopped cucumber and seasonings, filled into dumpling wrappers and steamed.
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  Black Truffle with Fresh Tofu Noodles

  Black truffle with fresh tofu noodles is a Chinese cold dish made with black truffles and fresh tofu noodles. The texture is tender, and the taste is light. Black truffles are sliced, fresh tofu noodles are blanched, then mixed with seasonings.
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  Black Truffle Mixed Fresh Tofu Skin

  Black truffle mixed with fresh tofu skin is a cold dish made by soaking and draining fresh tofu skin, then mixing it with sliced black truffles and seasonings. No heating is involved, preserving the original flavors.

Reviews

• electric_daisy
  If you're coming here for authentic northeastern Chinese flavor, this place won't let you down. The dumpling filling is honestly really well seasoned, and the chive and egg ones have a super strong chive taste — you can tell they're using fresh stuff. But heads up, the cucumber and shrimp dumplings are refreshing, just don't expect a ton of shrimp inside. The pork in sweet and sour sauce is fried up nice and crispy, but you've gotta eat it hot because once it cools down the texture takes a hit. The little side dishes like shredded potato and wood ear mushroom salad are great for cutting through the richness. Service is quick to respond, though during peak hours things can slow down a bit. Overall the food quality is consistent, prices are fair, and it's a solid go-to spot in the neighborhood for a meal. Worth a stop if you're nearby, but I wouldn't go way out of my way just to check it off a list.