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Song's Folk Pork Elbow Restaurant (Zhongtian Beiwan New City Store)

Northeastern Chinese cuisine · ⭐ 4.6

Beside Lier Laotang Noodle Restaurant, Minsk Road

Dishes

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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Braised Pork Elbow

  Braised pork knuckle is a dish primarily made with pork knuckles. After blanching and slow stewing until tender, it is pan-fried or braised to achieve a slightly charred surface, then reduced to concentrate the flavors. The finished dish has a bright red color, tender meat that falls off the bone, and rich flavor without being greasy.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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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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  Braised Pork with Eggs

  Braised pork belly with eggs is a Chinese home-style dish using pork belly and eggs as main ingredients. Pork belly is blanched to remove odor, then stewed with scallions, ginger, soy sauce, sugar, and other seasonings until tender. Eggs are added to absorb the meat juices, creating a rich flavor.
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  Old Oil Flatbread

  Old oil cake is a traditional flour-based food made by mixing water and a little salt into dough, letting it rest, rolling it thin, spreading oil and sprinkling scallions or sesame, rolling up, cutting into small pieces, then flattening and frying. Crispy outside, soft inside.
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  Garlic Pork Knuckle

  A dish featuring pork knuckle as the main ingredient, boiled until tender, sliced, and mixed with abundant garlic paste, then seasoned with soy sauce and sesame oil. The preparation emphasizes softness of the knuckle and rich aroma of the garlic.
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  Garlic Pork Sausage

  Suan ni xue chang is a dish made primarily from pig blood and intestines. Fresh pig blood is filled into clean pork intestines, boiled until done, sliced, and served with a prepared garlic sauce. Proper heat control ensures a tender texture.
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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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