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Jiulong Ju Traditional Cuisine (Jingkai Store)

Northeastern Chinese cuisine · ⭐ 4.0

No. 5288, Linhe Street

Dishes

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  First-Class Pork Meatballs

  One品酥肉 is a dish made primarily from pork. Pork belly is cut into pieces, marinated, coated with starch or flour paste, then deep-fried until golden and crispy. The finished dish is crispy on the outside and tender inside, with a bright red color, often stir-fried with葱姜蒜 or served as a side dish.
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  Chicken Mushroom Powder

  A dish made with chicken and fresh mushrooms, seasoned and served as a powder for mixing or boiling into soup.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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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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  Dry-Fried Bamboo Worms

  Fresh bamboo worms are the main ingredient, cleaned and deep-fried at high temperature without or with a light coating until crispy. Crispy texture with natural nutty aroma, a specialty insect dish from Yunnan region.
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  Dry-Fried Yam and Okra

  A stir-fried dish featuring yam and okra, lightly browned in oil to enhance texture and flavor.
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  Crispy Fried Mushrooms in Sauce

  A Chinese dish featuring fried mushrooms stir-fried with a savory sauce, offering a crispy texture and rich flavor.
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  Pan-fried Blood Sausage

  A traditional Chinese dish made by mixing pig's blood, pork filling, and spices, then pan-frying the mixture in sausage casings until crispy outside and tender inside.
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  Stone Plate Garlic Fish

  A dish of fresh fish fillets cooked with garlic, ginger, and scallions on a heated stone plate, resulting in tender fish and rich garlic flavor.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Crispy Fried Shrimp

  Soft-fried shrimp is a dish made primarily with shrimp, prepared through steps such as marinating, coating in batter, and frying. The shrimp is specially treated to be crispy on the outside and tender on the inside, with a golden color and delicious flavor.
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  Braised Bone with Sauce

  Stewed bones is a traditional dish made primarily with pork bones. The preparation involves first simmering the pork bones until tender, then adding a special sauce and slow-cooking them until the bones are fully infused with the rich aroma of the sauce.

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