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Da Huayao Northeast Cuisine (Wansong Garden Branch)

Northeastern Chinese cuisine · ⭐ 3.6

Northwest corner of the intersection of Xinhua Road and Xuesong Road

Dishes

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  Northeast Rice Wrap

  Northeast rice rolls are a traditional dish made by wrapping seasoned rice with stir-fried meat and vegetables in lettuce or perilla leaves. Main ingredients include rice, pork, carrots, green beans, and onions.
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  Traditional Stir-Fried Pork Cutlets

  Traditional stir-fried meat strips is a Chinese dish made primarily with pork tenderloin. The meat is cut into pieces, coated in a starch batter, deep-fried until golden brown, then stir-fried with ingredients such as scallions, ginger, and garlic. Finally, a prepared sauce—typically consisting of soy sauce, sugar, vinegar, cooking wine, and water-thickened starch—is added and stirred to thicken the dish.
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  Big Pull Noodles

  A cold dish made from starch-based noodles, served with vegetables and a tangy, spicy dressing.
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  Six Harmony Flour Steamed Cake

  A traditional steamed cake made from mixed grain flours like corn and sorghum, popular in Northeast China for its rustic flavor and hearty texture.
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  Reverent Eggplant

  A dish featuring fried eggplant stir-fried with garlic, chili paste, and soy sauce, offering a savory and aromatic flavor.
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  Smoked and Braised Pork Head Meat

  Smoked braised pork head is made from pork head, processed by blanching, braising, and smoking. After cleaning, the pork head is slowly cooked in seasoned broth until tender, then smoked with fruit wood or tea leaves to achieve a deep brown color and unique aroma.
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  Braised Pork with Glass Noodles

  Stewed pork with vermicelli is a dish primarily made with pork and vermicelli. The preparation typically involves cutting the pork into pieces and stewing it together with the vermicelli until the meat becomes tender and the vermicelli soft and chewy. The dish has a rich, flavorful broth and succulent, tender meat.
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  Stone Plate Grilled Meat with Pickled Cabbage

  A dish of grilled meat served on a hot stone plate, paired with tangy pickled cabbage for a savory and spicy flavor.
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  Stone Pot Old Tofu

  Stone pot old tofu is a dish made primarily with old tofu, accompanied by辅料 such as green pepper, red pepper, and onion, and cooked in a stone pot. After frying or blanching, the old tofu is stir-fried in a heated stone pot with seasonings, allowing the tofu to absorb the sauce and become soft, tender, and flavorful.
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  Zei Hu Ba Shi Zi

  Zei Hu Ba Shi Zi is a home-style dish made primarily from seasonal vegetables, stir-fried and thickened with starch. Main ingredients include fresh seasonal greens, minced garlic, and a small amount of lard. The texture is smooth and tender, with a fresh, aromatic flavor. The method involves stir-frying garlic in a hot pan, quickly tossing in the vegetables, then thickening the sauce with water starch.
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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 Pork Bones in Sauce

  A savory dish made by braising pork bones in a rich sauce of soy, fermented bean paste, and spices until 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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