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Lao Han Dian Shā Zhū Cài (Bao Xu Avenue Branch)

Northeastern Chinese cuisine · ⭐ 4.6

Commercial Service No. 1S14, Building 1, Xuri Jiayuan Residential Complex, Baoxu Avenue

Dishes

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  Homestyle Cold Dish

  Home-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
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  Heart, Liver, and Intestine Platter

  The heart, liver, and intestine platter is made from pork heart, liver, and small intestine, blanched and braised before being sliced and served. It features a rich, layered texture with a strong savory flavor.
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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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  Stir-fried Pig Intestines

  Stir-fried intestines is a Chinese dish primarily made with pork intestines. First, the intestines are boiled until cooked, then cut into segments. Next, they are stir-fried with seasonings until the surface becomes glossy and the color shines.
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  Fried Corn Cake

  Fried corn cake is made by mixing cornmeal with water and seasonings, then pan-frying until golden brown. It's crispy on the outside and soft inside.
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  Pan-fried Bean Dumplings

  Deep-fried bean buns are a type of dough food filled with red bean paste. The outer skin is made from flour, rolled thin, wrapped around the filling, sealed, and pan-fried until golden brown on both sides. Crispy outside, soft and sweet inside.
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  Stuffed Intestine Meat

  Intestine-stuffed meat is a traditional dish where seasoned pork filling is stuffed into pig intestines and then steamed or boiled. Main ingredients include pig intestines, pork filling, and seasonings like scallions and ginger.
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  Homemade Pigskin Jelly and Steamed Vermicelli Platter

  Made from homemade pigskin jelly and steamed vermicelli, the pigskin is stewed and cooled into a gel-like consistency, while the vermicelli is steamed and mixed with the jelly. It has a smooth, chewy texture with a rich salty aroma.
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  Dipping Sauce Dish

  Dipping sauce dishes involve slicing fresh vegetables or cooked foods and serving them with a specially prepared sauce. Main ingredients include vegetables such as cucumber, carrot, lettuce, and bean sprouts, along with accompaniments like dried tofu, eggs, and ham. The preparation method involves cutting the ingredients into thin slices or small pieces, arranging them on a plate, and serving them with a dipping sauce made from soy sauce, garlic paste, vinegar, chili oil, and sesame paste. Simply dip the food into the sauce before eating.
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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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  Sour Cabbage with Pork Belly

  Suancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.
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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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