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Wang Lao Si Pig Elbow

Northeastern Chinese cuisine · ⭐ 3.5

No. 71-3 Anguang Road

Dishes

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  Fried Yellow Croaker with Chinese Cabbage

  Steamed knife fish with Chinese cabbage is a dish featuring knife fish and cabbage. The fish is prepared and cooked together with cabbage using frying or stewing methods to infuse the fish's freshness into the cabbage while preserving the original flavors.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Smoked Pork Shank

  A specialty smoked pork shank made with premium pork leg, marinated in secret spices and slowly smoked over fruitwood for a rich, smoky flavor.
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  Oil Cake

  Oil cakes are made primarily from flour, combined with适量 water and oil, then mixed and kneaded into dough. After flattening and pan-frying, they become golden brown on the surface, crispy and crunchy, while soft and layered inside.
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  Fried Eggplant Rolls

  Fried eggplant pockets filled with seasoned pork mince, sliced eggplant stuffed with meat, coated in starch or batter, then deep-fried until golden and crispy.
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  Smoked Bones

  A traditional dish made by smoking seasoned bones, resulting in a rich, smoky flavor and tender texture.
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  Pork Trotter

  Pig trotters are blanched, then simmered with seasonings like soy sauce, cooking wine, ginger slices, and green onions until tender and flavorful.
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  Old-style Roast Chicken

  Old-style roasted chicken is a classic Chinese dish primarily made with chicken. The preparation involves marinating and roasting, allowing the meat to fully absorb the flavors of spices and seasonings. It is roasted until the skin turns golden and crispy, while the meat remains tender and juicy.
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  Bamboo Shoots and King Oyster Mushroom Stir-fry

  A simple stir-fry of bamboo shoots and king oyster mushrooms, highlighting their fresh flavors.
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  Radish Soup

  Radish soup is made with white radish, sliced thin and boiled in water. A few ginger slices can be added to remove fishiness and enhance aroma. Some recipes use pork bones or chicken to make a flavorful broth. Cook until the radish is tender. The soup is clear, with radish strands either crisp or soft depending on cooking time.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Chicken Stewed with Vermicelli

  Chicken stewed with vermicelli is a dish made primarily from chicken and vermicelli. Chicken pieces are cooked together with soaked vermicelli in a pot, along with water, scallions, ginger, cooking wine, and other seasonings, then slowly simmered until the chicken is tender and the vermicelli soft, resulting in a rich broth.

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