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Li Jia Xiao Guan · Classic Northeastern Cuisine (Xida Zhi Street Branch)

Northeastern Chinese cuisine · ⭐ 4.2

No. 413, Xida Zhi Street, 1st Floor, Unit 1

Dishes

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  Mom's Big Cold Dish

  A classic cold dish made with cucumber, carrot, bean sprouts, wood ear mushrooms, and tofu skin, dressed in a tangy and spicy sauce.
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  Filial Piety Big Steamed Bun

  A traditional Chinese steamed bun made from high-quality flour and yeast, symbolizing family unity and filial piety.
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  Homestyle Cold Dish

  Home-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
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  Sour Cabbage Fish

  A spicy and sour fish dish made with fresh carp and fermented cabbage, popular in Sichuan cuisine.
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  Dry-Fried Double Mushrooms

  A Chinese dish featuring dried-fried mushrooms, typically using shiitake and enoki, with a savory, slightly crispy texture.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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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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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Torn Open Steamed Bun

  A steamed bun torn open and filled with seasoned minced meat and vegetables, then heated for a flavorful, layered bite.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Duck Heads on Iron Plate

  A spicy Sichuan dish featuring duck heads stir-fried on a hot iron plate with chili and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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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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