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Xi Qin Pork Dishes (Shuangcheng Branch)

Northeastern Chinese cuisine · ⭐ 3.9

No. 199, Wenchang Avenue

Dishes

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  Rice and Bean Dish

  Rice and bean dish made primarily from rice and yellow beans, soaked and then steamed together. Soft and sticky texture with rich bean aroma and high nutritional value.
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  Stuffed Intestine with Pork

  A traditional Chinese dish where pork filling is stuffed into cleaned intestines and steamed until tender, then sliced and served.
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  Hand-Torn Liver

  A dish made by tearing pork liver by hand and stir-frying it with seasonings like scallions, ginger, garlic, and chili for a rich, tender flavor.
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  手撕肉

  手撕肉是一道以猪肉为主要食材的菜肴，通常选用带皮五花肉或猪里脊肉，经过煮熟后晾凉，用手将肉撕成条状。制作过程中可能加入葱、姜、蒜等调味料，以及酱油、料酒、糖等调料进行腌制或拌制，最后可根据口味添加辣椒油或香菜点缀。
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  Pork Stew with Vegetables

  Stewed pork dish is primarily made with fresh pork, combined with various vegetables such as potatoes, carrots, and tofu, and slowly stewed to perfection. First, the pork is simmered until tender, then vegetables are added and the mixture is gently cooked over low heat until all ingredients are fully blended, resulting in a rich and flavorful dish.
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  Stir-Fried Three Delicacies

  Stir-fried Three Delicacies is a Chinese stir-fry dish featuring three main ingredients, commonly including pork, green pepper, and wood ear mushrooms. The ingredients are sliced and quickly stir-fried, then seasoned with sauces such as soy sauce, salt, and sugar, followed by thickening the sauce with a cornstarch slurry. The cooking process emphasizes precise heat control to maintain the fresh and tender texture of the ingredients.
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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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  Bitter Intestine with Green Chili

  A Chinese home-style dish made with bitter intestine and green chili, stir-fried for a fragrant and slightly spicy flavor.
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  Garlic-Style Heart Meat

  A dish featuring pork heart meat, seasoned with garlic paste, ginger, and scallions. The heart meat is sliced, marinated with salt, cooking wine, and starch, then mixed with garlic and cooked by blanching or stir-frying. Tender with rich garlic flavor.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Garlic-Style Tripe

  Garlic-style tripe is made from pork stomach, cleaned and blanched before being sliced and mixed with abundant garlic paste. It has a crisp and tender texture with strong garlic aroma and a savory, slightly salty taste, a common cold-mixed dish in Sichuan cuisine.
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  Garlic Paste Intestine Head

  Pork intestine head is cleaned, blanched, then mixed with garlic paste, soy sauce, and sesame oil, resulting in a crisp and tender texture with rich garlic flavor.
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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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