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Runhai Chun Tian Pig Blood Soup (Mingcheng Huadu Branch)

Northeastern Chinese cuisine · ⭐ 4.1

North Side of Mingcheng Huadu, Fada Road

Dishes

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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Braised Pork Ribs

  A Chinese dish made by slow-cooking pork ribs with seasonings until tender, often served with vegetables like potatoes or carrots.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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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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  Braised Pork with Pickled Cabbage Hot Pot

  A hearty stew made with pork belly, pickled cabbage, and root vegetables, simmered in a savory broth—classic Northeastern comfort food.
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  Steamed Blood Tofu

  A traditional Chinese dish made by steaming duck or pig blood mixed with tofu, resulting in a smooth and nutritious texture.
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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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  Crispy Pork Belly

  Sour Bai Rou is a dish primarily made with pork belly. The pork belly is cut into pieces, boiled until cooked through, then deep-fried in oil until the skin turns golden and crispy. Finally, seasonings and ingredients are added to braise the meat until fully flavored. The finished dish has a bright red color and a crispy exterior with tender, juicy interior.
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  Sour Cabbage with Pork Belly

  Suancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.
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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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