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Zhu'er Tun Pork Dish & Old Crispy Pancake (Beixing Store)

Northeastern Chinese cuisine · ⭐ 4.2

No. 16 Jinshajiang Street

Dishes

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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Frozen Pear Juice Sweet and Sour Pork

  Crispy pork cutlets glazed with frozen pear juice, offering a sweet and tangy flavor profile.
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  Stuffed Intestine Head

  A traditional Chinese dish made by stuffing pig intestine head with seasoned pork filling, then steamed and sliced.
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  Homemade Old Oil Cake

  A traditional Chinese pastry made by hand using flour, lard, and water, then fried to create a crispy exterior and soft interior with rich aroma.
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  Freshly Boiled Pigskin Jelly

  A traditional Chinese cold dish made from pork skin, slowly simmered and chilled to form a smooth, elastic jelly, often served with garlic and vinegar.
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  Stir-Fried Pork Bone Sticks

  A dish made by stir-frying pork bones with vegetables like green peppers and onions, resulting in tender meat and rich flavor.
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  Freshly Simmered Country Pork Skin Jelly

  Freshly Simmered Country Pork Skin Jelly is a traditional Chinese cold dish made primarily from fresh pork skin. The skin is meticulously cleaned, excess fat is removed, and it is cut into strips before being simmered over low heat for an extended period. During simmering, collagen from the skin fully dissolves into the broth, which naturally congeals into a translucent, elastic jelly upon cooling. The finished product has a firm yet smooth texture and is typically sliced and served with a dipping sauce made from minced garlic, soy sauce, or aromatic vinegar.
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  Steamed Meatballs in Broth

  Steamed Meatballs in Broth is a traditional Chinese dish. The main ingredient is minced pork or beef, often mixed with a small amount of minced ginger, chopped scallions, starch, and seasonings (such as salt, soy sauce) until well-combined and elastic. The mixture is shaped into balls, placed on a plate, drizzled with clear soup or broth, and then steamed. The finished meatballs are tender and juicy, with a clear and flavorful broth.
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  Meat Sauce Mixed Salad

  A hearty dish made by mixing seasoned ground pork sauce with fresh vegetables like cucumber, carrot, and bean sprouts.
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  Four-variety Intestine Platter

  A Chinese dish featuring four types of intestines—pork large intestine, pork small intestine, beef tripe, and duck blood—braised and sliced for a savory, aromatic presentation.
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  Steamed Pig Blood Cake

  Steamed pig blood cake is a dish made primarily from pig blood, mixed with starch and seasonings, then steamed in a mold until set. It has a smooth texture and deep red to dark red color.
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  Blueberry Red Bean Yam Dessert

  A healthy dessert made by mashing steamed yam, mixing with boiled red beans and fresh blueberries for a sweet, fiber-rich treat.

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