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Li Lian Gui Smoked Pork Buns (Guo Ju Branch)

小吃快餐 · ⭐ 4.3

Building 906, Jinsong Community No. 9, Dong'erhuan Road

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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  Double-fried Pork

  Hui Guo Luo is a traditional Chinese dish, primarily made with烙饼 (flatbread), pork belly, and green garlic. The preparation involves cutting the flatbread into pieces, slicing the pork belly, and stir-frying the pork until it's fragrant. Then, fermented bean paste and sweet soy sauce are added to enhance the flavor, followed by stir-frying with the flatbread pieces and green garlic until evenly seasoned.
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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Li Lian Gui Flatbread

  Li Liangui's large flatbread is primarily made from flour, carefully kneaded and appropriately fermented before being baked to a golden yellow. The crust is crispy on the outside and soft inside, with distinct layers, and can be paired with various dishes or enjoyed alone.
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  Li Lian Gui Smoked Pork

  Lian Gui smoked meat is a traditional Chinese cooked food, primarily made from pork belly.经过 special腌制 and smoking techniques, the meat is tender and carries a unique smoky aroma.
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  Li Liangui Smoked Pork Elbow

  Li Liangui smoked pig trotter is a dish made primarily from pork trotters, marinated, boiled, then smoked with fruit wood or tea leaves. It's seasoned with soy sauce, cooking wine, and spices during marination, then slowly smoked to achieve tender, flavorful meat with a deep brown skin.
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  Li Liangui Smoked Chicken

  Li Liangui smoked chicken is made from chicken, marinated, boiled, and smoked. Whole chicken or thighs are used, marinated with various spices and seasonings, then boiled and finally smoked with fruit wood or tea leaves for a unique smoky aroma.
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  Li Liangui's Aromatic Pork Head Meat

  Li Liangui's braised pork head meat uses pork head as the main ingredient, cleaned, blanched, and slowly stewed with soy sauce, sugar, and spices to achieve tender, flavorful meat, then sliced and served.
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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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  Century-Smoked Pork

  Century-old smoked meat made from pork, cured and air-dried, then slowly smoked over wood or tea leaves. The smoking process results in firm texture and deep brown surface with a smoky aroma.
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  Crispy Fried Hairtail

  Crispy eel is a dish made primarily with eel. After cleaning, the eel is marinated with rice wine and ginger, then coated in starch or flour and deep-fried until golden and crispy. The exterior is fragrant and crunchy, while the flesh remains tender.

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