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Northeast Flavors Coarse Grain Restaurant (Quanyuan No.1 Road Branch)

小吃快餐 · ⭐ 3.7

No. 49 Quanyuan 1st Road (Former Haidilao Happy Hot Pot)

Dishes

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  Northeastern Pig Pot Stew

  A traditional Northeast Chinese dish made with pork, blood sausage, pickled cabbage, and vermicelli, slow-cooked in a copper pot for rich flavor.
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  Emperor Qianlong Stone Pot Tofu

  A dish made with soft tofu, minced meat, mushrooms, and greens simmered in a stone pot, absorbing rich flavors.
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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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  Traditional Stir-Fried Pork Cutlets

  Traditional stir-fried meat strips is a Chinese dish made primarily with pork tenderloin. The meat is cut into pieces, coated in a starch batter, deep-fried until golden brown, then stir-fried with ingredients such as scallions, ginger, and garlic. Finally, a prepared sauce—typically consisting of soy sauce, sugar, vinegar, cooking wine, and water-thickened starch—is added and stirred to thicken the dish.
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  Dry-Fried Wood Ear Mushrooms

  Dry-fried wood ear mushrooms is a Chinese dish using wood ear mushrooms as the main ingredient. After washing and drying, the mushrooms are stir-fried in oil until slightly charred, then mixed with garlic, ginger, chili, and other seasonings to absorb the flavors fully.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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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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  Sautéed Eggplant with Sauce on Iron Plate

  A classic Chinese dish featuring tender eggplant stir-fried in a hot iron pan and glazed with a savory-sweet sauce.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
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  Flavorful Rice Noodles

  Fengwei Lapian is a cold dish made from potato or mung bean starch, featuring ingredients like lapian, cucumber, carrot, and bean sprouts, seasoned with garlic, cilantro, chili oil, soy sauce, vinegar, and sugar. Cook lapian, rinse with cold water to make it smooth and elastic, then mix with sliced vegetables and seasonings.

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