Close

Five-Horn Meat Pie King

美食 · ⭐ 4.1

Opposite Liao Ye Ecological Park Hotel, Zhongxin Street

Dishes

• 

  Braised Beef Tripe

  Bā kǒu tiáo is a dish made primarily from pork or beef oral tissues, blanched and deodorized, then marinated and stir-fried quickly or simmered slowly to achieve a tender, elastic texture.
• 

  Vegetable Stew Soup

  Vegetable stew soup is made with various vegetables such as tofu, mushrooms, carrots, and greens. Cut ingredients into pieces, add water or broth, boil, then simmer until tender. Season and serve.
• 

  Braised Japanese Tofu

  Braised Japanese tofu is made primarily from Japanese tofu using the braising cooking method. The tofu has a crispy exterior and tender interior, paired with a rich braised sauce that creates an enticing color.
• 

  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, seasoned with scallions, ginger, and other spices, wrapped in thin dough and steamed. It has an open shape, with a flavorful and tender filling.
• 

  Steamed Lamb Dumplings (10 pieces)

  Steamed lamb dumplings are a traditional Chinese dim sum dish, with lamb as the main filling. Key ingredients include minced lamb, scallions, ginger, salt, soy sauce, cooking wine, and a small amount of starch. The lamb is mixed with seasonings to form the filling, which is then wrapped in thin dough wrappers into an open-top shaomai shape. They are steamed for 10-15 minutes until fully cooked. The finished product has a translucent wrapper and a tender, juicy filling with the distinctive flavor of lamb.
• 

  Lamb Dumplings (500g)

  Lamb dumplings are a traditional Chinese dim sum, sold in portions of 500g. The main ingredients include dumpling wrappers made from wheat flour and a filling primarily composed of fresh lamb, seasoned with scallions, ginger, and other condiments. During preparation, the lamb is minced or ground, mixed with chopped scallions, ginger, salt, etc., to form the filling, which is then wrapped in rolled-out dumpling skins and sealed. They are typically cooked by boiling until the wrappers become translucent and the filling is tender and juicy.
• 

  Garlic Stir-Fried Rapeseed Greens

  Wash and cut the oilseed rape, mince garlic. Heat oil in a pan, stir-fry garlic until fragrant, add oilseed rape and stir-fry quickly until just cooked. Season with salt and chicken essence.
• 

  Sauce-Flavored Lamb Shank

  Braised lamb leg dish made with lamb leg, marinated and slow-cooked with soy sauce, cooking wine, star anise, cinnamon, and ginger for rich flavor and tender meat.
• 

  Sweet and Sour Pork (Old Style)

  A classic Northeast Chinese dish made with marinated pork belly, deep-fried and tossed in a sweet and sour sauce for a crispy exterior and tender interior.
• 

  Snowy Bean Paste

  Xue Mian Dou Sha is a dessert made primarily from red bean paste, egg whites, and sugar. First, the red bean paste is shaped into balls, then egg whites are whipped and mixed with starch and flour to form a foam batter. Next, the red bean paste balls are coated in the foam batter and deep-fried in oil heated to medium temperature until golden brown. Finally, sugar is sprinkled on top.
• 

  Pie

  A pie is a food made by wrapping various fillings in a dough made from flour, then cooked by frying, baking, or steaming. The main ingredients include flour, water, and the filling, which commonly consists of meat, vegetables, legumes, or eggs. To prepare it, the dough is rolled into a circular sheet, filled with the prepared mixture, sealed by pinching the edges, and then heated.
• 

  Bamboo Shoots with Chinese Cabbage

  Shiitake and bok choy is a dish primarily made with shiitake mushrooms and bok choy. Slice the shiitake mushrooms, wash and cut the bok choy into segments. When stir-frying, first sauté the shiitake with half of the garlic, then add the bok choy and the remaining garlic, stir-fry until cooked through, and finally season to taste.

Reviews