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Wu's Pig Meat Restaurant

Northeastern Chinese cuisine · ⭐ 3.4

West Side, 1st Floor, No. 2 Jia, Wukongqiao

Dishes

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  Northeast Vermicelli

  Northeastern vermicelli is made from high-quality sweet potatoes and potatoes through multiple processing steps. The noodles are semi-transparent and become smooth and slippery when cooked. They are commonly stewed with pork and pickled cabbage, absorbing the broth thoroughly to create a delicious flavor.
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  Northeastern Braised Pork Elbow

  Northeastern pork knuckle is a dish featuring pork knuckles as the main ingredient. After blanching, it's simmered with soy sauce, cooking wine, scallions, ginger, and other seasonings until tender, then reduced to a glossy finish. The result is a rich red color, tender meat that's fatty yet not greasy.
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  Pork Stew in Large Iron Pot

  Big iron pot pork dish is a traditional recipe featuring pork as the main ingredient, typically including fatty pork, blood sausage, pickled cabbage, and vermicelli. The fatty pork is first boiled, then combined with pickled cabbage and blood sausage in a large iron pot and stewed together, finally adding vermicelli to simmer until flavorful.
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  Hometown Boiled Pork

  Home-style boiled pork dish uses pork as the main ingredient, paired with vegetables like mung bean sprouts and cabbage. The pork slices are marinated with starch and seasonings, then cooked together in boiling water, followed by a drizzle of hot oil and spices such as chili and Sichuan pepper for a unique aroma.
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  Handmade Beef and Scallion Dumplings

  Handmade beef and scallion dumplings made with fresh beef and scallions, seasoned and mixed into a savory filling. Dough is hand-rolled and filled, then boiled to perfection.
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  Handmade Pork Three-Fillings Dumplings

  Handmade pork three-filling dumplings made with flour-based wrappers and a filling of pork, shrimp, and chives. The mixture is evenly blended, wrapped in dough, sealed, and boiled before serving.
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  Steamed Freshwater Crab

  Steamed fresh crab is a dish made with live crabs, steamed in clear water to preserve its original flavor and freshness.
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  Braised Pork Trotters in Old Soup Sauce

  Old broth braised pig trotters is a dish made primarily with pig trotters and seasoned with old broth, then slowly stewed. The pig trotters are first processed to remove any fishy odor, then added to the old broth along with various spices and slow-cooked until tender and fully flavored. Finally, the sauce is reduced to concentrate the flavors.
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  Sour Cabbage with Pork Belly and Blood Sausage

  Suancai pork belly and blood sausage is a dish made primarily with pork belly, pickled cabbage, and blood sausage. Pork belly slices are stewed with pickled cabbage, and blood sausage is added at the end to cook through. The dish is typically prepared using water or broth and slowly simmered to blend flavors.
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  Stir-Fried Pork Belly with Sour Cabbage and Dry Beans

  Pork belly cubes stewed with sour cabbage and dried beans in an iron pot, where high heat blends flavors as pork fat infuses into the beans and cabbage, creating a rich taste.
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  Plum-Flavored Braised Pork with Vegetables

  Xiangmei Cai Kou Rou is a dish made with pork belly, blanched and simmered, then sliced and layered with preserved mustard greens in a bowl before steaming. The pork's balanced fat and lean absorb the greens' aroma, creating a soft, fragrant texture.

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