Close

Hongfu Yun Braised Bones Authentic Northeastern Cuisine (Yueyuan Road Branch)

Northeastern Chinese cuisine · ⭐ 4.6

Northeast side of Checheng Mingshi Garden, Zhinong Avenue

Dishes

• 

  Mashed Potatoes

  Mashed potatoes is a home-style dish primarily made from potatoes. The preparation method typically involves boiling the potatoes, peeling them, and then mashing them into a smooth consistency. Depending on personal taste, ingredients such as milk, butter, salt, and pepper can be added and mixed thoroughly.
• 

  Big Bone Stick

  Pork bone marrow is a dish made primarily with pork bones, typically blanched and stewed with seasonings until the meat is tender and the broth rich. Ginger slices and green onions are often added to remove fishy odor and enhance aroma, while some recipes include fermented black beans or doubanjiang for flavor.
• 

  Mom's Mixed Vegetables

  Mother's mixed vegetables is a cold dish made primarily with fresh vegetables like cucumber, carrot, bean sprouts, and wood ear mushrooms, seasoned with soy sauce, vinegar, garlic, sesame oil, and chili oil.
• 

  Clothesline Flatbread

  Drying rack pancake is a traditional flatbread made primarily from flour, water, and a small amount of salt, which is kneaded into dough, rolled out into thin sheets, and then cooked on a flat pan or baking tray. Additional ingredients such as scallions and sesame seeds can be added during preparation to enhance flavor. It is ready to eat when both sides are lightly golden.
• 

  Smoked and Braised Platter

  A traditional Chinese cold dish featuring smoked and braised meats such as pork, beef, chicken, and pig trotters, known for its rich flavor and tender texture.
• 

  Braised Pork Blood Sausage

  Blood sausage with pork and pigskin is a dish where cooked pork is sliced and blood is filled into small intestines, then steamed or boiled. The white meat is rich but not greasy, while the blood sausage is smooth and tender, often served with garlic paste and soy sauce.
• 

  Old Cucumber Soup

  A soup made with old cucumbers and meat or bones, known for its refreshing taste and cooling properties.
• 

  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
• 

  Pork Spine

  Spinal bones usually refer to the spine of pigs or cows, mainly using animal spinal bones. After blanching to remove fishy smell, add seasonings like ginger, scallions, and star anise to braise or stew until tender and flavorful. Can be cooked with vegetables such as potatoes and carrots.
• 

  Braised Bone with Sauce

  Stewed bones is a traditional dish made primarily with pork bones. The preparation involves first simmering the pork bones until tender, then adding a special sauce and slow-cooking them until the bones are fully infused with the rich aroma of the sauce.
• 

  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.
• 

  Crispy Sweet Bean Paste

  Snow Skin Red Bean is a traditional dessert made primarily from red bean paste and egg whites. The red bean paste is shaped into small balls, coated with whipped egg white batter, then deep-fried in oil until golden and crispy, forming a snow-white crust. The finished dish has a crisp exterior and soft, sweet interior.
• 

  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

Reviews