Old Dan Jiuguan (City Hall Bureau Complex Branch)
美食 · ⭐ 3.7
Approximately 50 meters southeast of the intersection of Jindu Street and Tai'an Hutong (north side of Chengxin Garden)
Dragon Mate tips
If you are traveling in China to visit Harbin, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Approximately 50 meters southeast of the intersection of Jindu Street and Tai'an Hutong (north side of Chengxin Garden). It is a 美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pan-Seared Beef Strips, Soup Dumpling, Tendon Skin.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Harbin
- Category: 美食
- Rating: 3.7
- Address: Approximately 50 meters southeast of the intersection of Jindu Street and Tai'an Hutong (north side of Chengxin Garden)
- Popular dishes: Pan-Seared Beef Strips, Soup Dumpling, Tendon Skin, Mutton Bone Stew with Chinese Cabbage
China trip · China travel
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Dishes
Pan-Seared Beef StripsBeef slices are a dish made primarily from beef, prepared by marinating, stewing, and pan-frying. The beef strips are tender and juicy, paired with a rich sauce that gives them an appealing color.
Soup DumplingShaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
Tendon SkinSkin jelly is a dish made from pork or beef skin, blanched, deodorized, and boiled before being sliced or cut into strips. It's typically mixed with seasonings like soy sauce, vinegar, chili oil, garlic, and cilantro for a crisp texture.
Mutton Bone Stew with Chinese CabbageMade with mutton bones and Chinese cabbage, simmered slowly. The bones are blanched to remove odor, then cooked together with cabbage in water over low heat for several hours until the broth turns milky white and meat is tender. The soup is rich and flavorful, with cabbage absorbing the savory broth.