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Guxiang Restaurant (Jianguo Branch)

Northeastern Chinese cuisine · ⭐ 4.2

No. 307, Jianguo Street, Jianguo Subdistrict (opposite Harbin Municipal Traditional Chinese Medicine Hospital)

Dishes

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  Large Mixed Cold Dishes

  A large platter of cold dishes made with various cooked ingredients and fresh vegetables, commonly including cucumber, carrot, tofu skin, seaweed threads, egg skin, and木耳, mixed and seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Stewed Big Head Carp

  A home-style dish featuring a large head carp stewed with ginger, scallions, garlic, and fermented bean paste, resulting in tender fish and rich sauce.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Dry Braised Spare Ribs

  Dry braised spare ribs is a Chinese dish made with pork ribs, which are marinated, fried until golden, and then simmered with seasonings and a little water until tender. The characteristics of the dish are tender meat and rich sauce flavor.
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  Hometown Spare Ribs

  Hometown Spare Ribs features tender pork ribs braised in a savory sauce, evoking the comfort of home cooking.
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  Mixed Grain Bun

  A mixed-grain bun is a pastry made by wrapping fillings in a dough prepared from a blend of various whole grain flours. The main ingredients include corn flour, millet flour, oat flour, bean flour, and wheat flour, while the fillings commonly consist of vegetables, meat, or soy products. To prepare it, mix the whole grain flours with wheat flour in a specific ratio, add water to form a dough, roll out the dough into wrappers, fill with the chosen filling, and steam until cooked.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Special Pork Trotter

  A delicately seasoned pork trotter dish, slow-cooked with aromatic spices and served tender and flavorful.
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  Braised Whole Pork Shank in Clay Pot

  A dish featuring a whole pork shank slowly braised in a clay pot, resulting in tender and flavorful meat.
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  Snow Skin Red Bean Dessert

  A traditional Chinese dessert made with red bean paste wrapped in a light egg white batter and deep-fried until golden, offering a crispy exterior and soft, sweet interior.
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  Old-style Sichuan Hot Pot Base

  A traditional Sichuan hot pot base made with beef tallow, broad bean paste, Sichuan peppercorns, and chili peppers, offering a rich, numbingly spicy flavor.
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  Old-Style Fried Meatballs

  A traditional Chinese home-style dish made by frying seasoned pork meatballs until golden and crispy, with a tender interior.
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  Boneless Pig Trotter

  A dish made from pork trotters that are slow-cooked until the bones are removed, resulting in a tender and flavorful texture.
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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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  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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  Sweet and Sour Fish

  A Northeastern Chinese dish featuring crispy fried fish coated in a sweet and sour sauce made from sugar, vinegar, and tomato paste.
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  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.

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