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Jindu Cheng Tieguo Dunan (Liangxiang Store)

Northeastern Chinese cuisine · ⭐ 4.8

No. 02 Ground-Floor Commercial Unit, North Gate of Jinyue Hezhu, Liangxiang Area

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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  Stir-Fried String Beans

  Green beans stir-fried with oil is a dish made primarily from fresh green beans, cooked with an appropriate amount of edible oil. The beans are first washed and cut into segments, then stir-fried at high heat until they change color and become fully cooked, after which seasonings are added and stirred evenly.
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  Corn Cake

  Corn cob bread is a traditional snack made primarily from cornmeal. The preparation involves mixing cornmeal with an appropriate amount of water to form a paste, then heating it in a flat pan by spreading the cornmeal paste along the edges of the pan and baking until golden brown. The finished bread is crispy and delicious, with a rich corn aroma.
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  Jin Du Lucky Pot

  Jindu Chengzhai Pot is a stew featuring pork belly, tofu, cabbage, and vermicelli, seasoned with scallions, ginger, and garlic. Pork belly is blanched, then cooked slowly with vegetables and noodles in broth until tender and flavorful.
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  Jindu Cheng Steak and Oxtail Pot

  Jindu Cheng's steak and beef tail pot features steak and beef tail simmered with carrots, onions, and other vegetables. The steak is cut into pieces and cooked slowly with seasonings until the meat is tender and the broth rich.
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  Jindu Cheng's Bighead Fish Hot Pot

  Jindu Cheng's bighead carp hot pot features tender carp, tofu, vermicelli, and cabbage, slow-cooked to perfection. The fish is delicate, the broth rich, and all ingredients absorb the flavorful base.
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  Jindu Cheng Iron Pot Stewed Goose

  Jindu Cheng's iron pot stewed goose is a dish featuring goose meat as the main ingredient, typically cooked with potatoes, vermicelli, and cabbage in an iron pot over low heat. The goose is blanched and then simmered slowly with seasonings until tender and the broth becomes rich.
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  Jin Du Cheng Ba Wang Bie Ji

  This dish features soft-shelled turtle and chicken, slowly stewed together with ginger, scallions, and seasonings until the meat is tender and the broth rich.
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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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