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龙家堡白肉血肠·杀猪菜·东北菜(总店)

Northeastern Chinese cuisine · ⭐ 4.5

No. 670, Fufeng Road, Dongzhan Subdistrict (Ground-floor commercial unit, Building 702, Binhe Residential Area, Zone 7)

Dishes

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  One-Pot Wonder

  One-pot cooking is a dish where various ingredients and seasonings are cooked together in a single pot, typically including meat, vegetables, and staple foods. Through stewing or braising, the ingredients blend thoroughly to create a rich flavor. Preparation involves first preparing the ingredients, then adding an appropriate amount of water or broth, and simmering over medium-low heat until fully cooked.
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  Traditional Sweet and Sour Pork

  Traditional Sweet and Sour Pork is a dish made primarily from pork tenderloin. The tenderloin is sliced thinly, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings to coat the meat slices in a glossy glaze.
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  Pressure-Cooked Three Fish Scales

  Stewed Three-Scale Fish is a dish featuring crucian carp, common carp, and grass carp. After cleaning, the fish are placed in a pressure cooker with ginger slices, green onions, and cooking wine, then slowly stewed over low heat until tender and flavorful.
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  Slaughterhouse Dish (Sour Cabbage, Pork Belly, Blood Sausage)

  A traditional Northeast Chinese dish featuring fermented sour cabbage, pork belly, and blood sausage. The cabbage is pickled, the pork is fatty belly meat, and the blood sausage is made from pig's blood mixed with seasonings and stuffed into casings. Typically stewed together, the blood sausage is added later to cook through, resulting in a rich, tangy flavor that stimulates the appetite.
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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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  Stewed Vegetable Dish

  Stir-fried dishes combine various ingredients cooked slowly together, commonly including meats (like pork, chicken), vegetables (such as cabbage, potatoes, carrots), and soy products (like tofu, vermicelli), allowing flavors to blend through gentle simmering.
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  Beef Soup Dumplings

  Beef soup dumplings are made with a flour-based wrapper and filled with minced beef and pork skin jelly. When steamed, the jelly melts into broth, making the dumpling juicy.
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  Pork Soup Dumplings

  Pork soup dumplings are made primarily with pork and savory broth, carefully crafted into a delicate, tender wrapper with a flavorful filling. The distinctive feature is the rich broth inside the dumpling; biting into it releases a burst of juice, with the pork filling being tender and delicious.
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  Stewed Chicken with Hedgehog Mushrooms

  A hearty dish of chicken and hedgehog mushrooms slowly stewed together, resulting in tender meat and rich, savory broth.
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  Vegetable Bun

  A steamed bun made with vegetable filling, typically including cabbage, carrot, and mushroom, wrapped in a soft dough.
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  Five-vegetable Garlic Dressing

  A cold dish made with five seasonal vegetables dressed in garlic sauce, featuring crisp textures and savory flavor.
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  Garlic Pork Sausage

  Suan ni xue chang is a dish made primarily from pig blood and intestines. Fresh pig blood is filled into clean pork intestines, boiled until done, sliced, and served with a prepared garlic sauce. Proper heat control ensures a tender texture.
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  Sour Cabbage with Pork and Blood Sausage

  Suancai Baizhuru is a dish made primarily with sour cabbage, pork belly, and blood sausage. Pork belly slices are stewed with sour cabbage, and blood sausage is added last to create a rich broth, tender meat, and fresh sausage. It's typically simmered slowly with water or broth to blend flavors.
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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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