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Chengyi Little Kitchen (Huanggu Branch)

Northeastern Chinese cuisine · ⭐ 3.9

No. 37 Zhongshan Middle Road

Dishes

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  Three-Flavor Eggplant Stew

  Three-delight eggplant stew features eggplant as the main ingredient, combined with minced pork, shrimp, and mushrooms. The eggplant is cubed and simmered in a clay pot with the ingredients, absorbing the rich broth to become soft and flavorful.
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  Dry-Burned King Fish

  A classic Sichuan dish featuring fresh king fish simmered with fermented bean paste, chili, and garlic until tender and flavorful.
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  Water-Soaked Cabbage

  A refreshing cold dish made by briefly blanching cabbage and cooling it in water to retain crispness, typically dressed with garlic, sesame oil, vinegar, and chili.
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  Stewed Large Shrimp

  Oil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
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  Sautéed Meatballs

  Sautéed meatballs is a dish made by forming pork or fish meat into balls, boiling them in soup, and then adding a seasoned sauce thickened with starch. The main ingredients include minced meat, starch, egg white, and scallion-ginger water. To prepare, the minced meat is mixed until it becomes elastic, shaped into balls, boiled until cooked through, then removed. A broth or water with seasonings is brought to a boil, the meatballs are added, and finally, a starch slurry is used to thicken the sauce so that it coats the surface of the meatballs.
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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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  Stir-Fried Egg with Ham and Mushrooms

  A classic Chinese dish made by stir-frying eggs with ham and mushrooms, resulting in a tender, golden-yellow texture and savory flavor.
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  Stir-fried Liver Slices

  Stir-fried liver slices is a Chinese dish primarily made with pork liver. The liver is sliced thinly, marinated, and then quickly stir-fried at high heat. Vegetables such as green peppers, red peppers, or onions are added to enhance texture and color. Finally, a specially prepared sauce is poured over the liver to make it tender, juicy, and visually appealing.
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  Stir-fried Pig Kidney

  A classic Chinese dish made with pig kidney stir-fried quickly with vegetables and seasonings, known for its tender texture and savory flavor.
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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 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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  Snowy Bean Paste

  Xue Mian Dou Sha is a dessert made primarily from red bean paste, egg whites, and sugar. First, the red bean paste is shaped into balls, then egg whites are whipped and mixed with starch and flour to form a foam batter. Next, the red bean paste balls are coated in the foam batter and deep-fried in oil heated to medium temperature until golden brown. Finally, sugar is sprinkled on top.
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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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