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Ji Xiang Shan Bao Guo Bao Rou (Mǐyún Branch)

Northeastern Chinese cuisine · ⭐ 4.4

No. 26, Xidaqiao 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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  Yitong Roast Pigeon

  Yitong Roast Pigeon is a specialty dish made with pigeon, traditionally roasted. The skin is crispy and the meat is tender. Main seasonings include five-spice powder, salt, and soy sauce, offering a savory and fragrant taste.
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  Yitong Yellow Clay Roast Pigeon

  Yitong yellow clay-baked pigeon is a dish featuring pigeons as the main ingredient. After cleaning, the pigeons are wrapped in special yellow clay and roasted in an oven until cooked. The clay locks in moisture and aroma, resulting in tender meat with a unique flavor.
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  Crispy Scallion Fried Mushrooms

  Crispy Scallion Fried Mushrooms is a dish made with fresh mushrooms coated in a special batter and deep-fried until golden and crispy. Scallions are added to enhance the aroma, offering a unique flavor with a crisp exterior and tender interior.
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  Yanbian Korean Dry-Braised Pollock

  Yanbian Korean-style dry-burned Alaska pollock is a dish featuring Alaska pollock as the main ingredient, marinated and dry-burned with onions and chili for rich flavor and texture.
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  Yanbian Korean-style Charcoal Grilled Pork Belly

  Yanbian Korean-style charcoal-grilled pork belly uses fresh pork belly, marinated with soy sauce, garlic, ginger, chili powder, and sesame oil, then grilled over charcoal until crispy and tender.
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  Yanbian Choson Spicy Braised Pollack

  Yanbian Choson Spicy Braised Pollack is a Korean ethnic specialty dish made with pollack as the main ingredient, combined with chili, green onion, ginger and other seasonings, and cooked by braising. It has a fresh spicy taste and strong local flavor.
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  Free-range rooster stew with mushrooms and vermicelli

  Free-range rooster stewed with fresh mushrooms and vermicelli, featuring tender meat from free-range chickens, paired with shiitake or enoki mushrooms, and vermicelli absorbing the rich broth, slow-cooked to perfection.
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  Stir-fried Air-Freighted Jilin Dry Tofu

  Stir-fried air-freighted Jilin dry tofu is a Chinese dish made with air-freighted Jilin dry tofu and vegetables such as green peppers and carrots, stir-fried quickly with oil. It has a fresh and fragrant taste with a chewy texture.
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  Charcoal-Grilled Pork Belly

  Charcoal-grilled pork belly is a dish made primarily from pork belly, grilled over charcoal. The pork belly is sliced thinly, marinated in a special sauce, and then slowly grilled over charcoal until golden and crispy, with tender and juicy meat.
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  Special Frozen Pear Juice

  Special frozen pear juice is made from frozen pears, processed by juicing, filtering, and refrigeration. It has a refreshing taste with natural fruit aroma and a slightly sweet flavor.
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  Special New Year Pig Slaughter Cuisine

  Special New Year Pig Slaughter Cuisine is a traditional dish made mainly with pork, paired with pickled vegetables, blood sausage, and ribs. It is mainly cooked by stewing, with a salty and fresh flavor, and a strong rural taste.
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  Red and Fiery Golden Flame Bass

  Red and Fiery Golden Flame Bass is a Chinese dish made with bass, cooked with various seasonings and spices. The fish meat is tender, the skin is crispy, and it is served with a special sauce for a rich flavor.
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  Classic Sweet and Sour Pork

  Classic old-style sweet and sour pork is made from pork tenderloin, cut into pieces, coated in starch paste, then deep-fried until crispy outside and tender inside. It's stir-fried with a sauce of sugar, vinegar, water, and tomato ketchup to coat each piece evenly.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Scallion Oil Stone-Milled Braised Tofu

  Scallion oil stone-ground tofu is a dish featuring stone-ground tofu set with brine, seasoned with scallion oil. The tofu is smooth and delicate, topped with fragrant scallion oil made by frying scallions. Tofu is typically cut, blanched, then mixed or drizzled with the oil.
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  Golden Flame Sea Bass

  Golden Flame Bass features fresh bass marinated, deep-fried to crispy skin, then stir-fried with a special sauce and aromatics like ginger, garlic, scallions, and chili. Hot oil is poured at the end to create a flame effect.

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