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Fugui Pig Butcher Shop (Jixing Commercial Residence Branch)

Northeastern Chinese cuisine · ⭐ 4.3

No. 54 Anxiang Street

Dishes

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  Stuffed Intestine, Pork Trotter, and Bitter Intestine Platter

  A platter featuring stuffed intestines, pork trotter, and bitter intestine—each component prepared by filling or stewing for a rich, savory experience.
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  Homestyle Cold Dish

  Home-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
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  Pork Boneless Meat, Heart Meat, and Liver Platter

  A platter featuring boneless pork, heart meat, and hand-teared liver, skillfully prepared with a secret braising method for rich flavor and tender texture.
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  Braised Pork Meatballs with Wood Ear Mushroom and Chinese Cabbage

  A hearty dish featuring pork meatballs, wood ear mushrooms, and Chinese cabbage simmered together in a savory broth.
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  Pan-fried Bean Dumplings

  Deep-fried bean buns are a type of dough food filled with red bean paste. The outer skin is made from flour, rolled thin, wrapped around the filling, sealed, and pan-fried until golden brown on both sides. Crispy outside, soft and sweet inside.
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  Fugui Pork Stew

  A traditional Northeast Chinese dish made with pork belly, blood sausage, pickled cabbage, and tofu, slow-cooked to create a rich, savory flavor.
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  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
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  Dipping Sauce Dish

  Dipping sauce dishes involve slicing fresh vegetables or cooked foods and serving them with a specially prepared sauce. Main ingredients include vegetables such as cucumber, carrot, lettuce, and bean sprouts, along with accompaniments like dried tofu, eggs, and ham. The preparation method involves cutting the ingredients into thin slices or small pieces, arranging them on a plate, and serving them with a dipping sauce made from soy sauce, garlic paste, vinegar, chili oil, and sesame paste. Simply dip the food into the sauce before eating.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Crispy Yellow Vegetable

  Crispy yellow vegetable dish made with daylilies, mixed with minced pork, scallions, ginger, and other seasonings, then coated in starch and deep-fried until golden and crispy. The dish is crunchy on the outside and tender inside.
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  Braised Bone-in Pork Ribs

  Braised bone sticks are made from pork ribs, marinated and slow-cooked in a savory sauce. After blanching to remove odor, they're simmered with soy sauce, sugar, cooking wine, star anise, and ginger for tender, flavorful meat.
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  Sour Cabbage with Pork Belly Soup

  Suancai Cuan Bai Rou is a traditional dish primarily made with sour cabbage and pork belly. The preparation involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the broth becomes rich and the meat is tender.
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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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