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Jiuxiangju Small Pub · Northeastern Cuisine (Fenhe Street Branch)

Northeastern Chinese cuisine · ⭐ 4.0

Gate 1, No. 3, Fenhe Street

Dishes

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  Braised Pork Knuckle

  A traditional Chinese dish made with pork knuckle, slow-cooked in a savory sauce until tender and flavorful.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Shredded Traditional Smoked Chicken

  Selected premium chicken, traditionally smoked over slow fire. Firm texture, rich aroma, savory-sweet taste with distinct smoky flavor.
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  Oil-soaked Peanut Seeds

  Oil-fried peanuts is a dish primarily made with peanuts, deep-fried in hot oil until crispy, then drained. No additional seasonings are typically used to preserve the natural aroma and texture of the peanuts.
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  Sweet and Sour Pork

  A classic Northeastern Chinese dish made with pork tenderloin, deep-fried and coated in a sweet and sour sauce for a crispy exterior and tender interior.
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  Classic Fried Pork Cutlets

  Old-style fried pork slices is a classic Chinese dish primarily made with pork. The pork is cut into pieces, marinated, then deep-fried until golden and crispy. Next, it's stir-fried with vegetables such as green and red peppers using a specially prepared sauce, allowing the pork to fully absorb the flavorful sauce and deliver a rich taste.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Crispy Eggplant

  Crispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
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  Soo Fragrance Mongolian Meat

  Soo Fragrance Mongolian Meat is made with selected lamb, paired with onions and green peppers, stir-fried to highlight fresh aroma and mild spiciness. Tender meat with rich fragrance, blending Jiangnan flavors with grassland characteristics.
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  Crispy Pork Tenderloin

  Soft-fried pork tenderloin is a dish made primarily from pork tenderloin. The meat is sliced, marinated, coated in starch or batter, and deep-fried until golden and crispy outside with a tender inside.
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  Braised Sea Mixed Fish in Sauce

  Stewed mixed sea fish is a dish made by simmering various fresh seafood like hairtail, yellow croaker, shrimp, and crab with fermented bean paste, ginger, garlic, and other seasonings to infuse rich flavor.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Iron Plate Blood Tofu

  A dish made by stir-frying pig's blood and tofu on a hot iron plate, resulting in a savory, crispy exterior and tender interior.

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