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Tan Jia Xiao Chu Northeast Cuisine (Shuang He Jia Yuan Store)

Northeastern Chinese cuisine · ⭐ 4.2

Room 101-13, 1st Floor, No. 50 Huagong Road

Dishes

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  Northeastern Dumpling Soup

  Northeastern Gua Da Tang is a soup made by mixing flour and water into a batter, which is then dropped into boiling water using hands or chopsticks to form small dough balls. Vegetables and meats are added and cooked together to create a flavorful dish. Key ingredients include flour, eggs, cabbage, carrots, and pork. The dough balls are first boiled until cooked through, then other ingredients are added and simmered until fully flavored.
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  Northeast Cold Noodles with Sweet and Sour Flavor

  Northeastern cold noodles made with buckwheat noodles, mixed with cucumber strips, carrot ribbons, egg, and ham slices, then tossed in a chilled sweet-and-sour sauce (vinegar, sugar, soy sauce, garlic, chili oil). Cooked noodles are rinsed under cold water for a smooth texture before combining with toppings and dressing.
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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Stewed Pork Ribs with Sour Cabbage

  Stewed spare ribs with sour cabbage is a dish made from pork ribs and fermented cabbage. The ribs are blanched to remove odor, then cooked with chopped cabbage, ginger, scallions, and water until tender. The broth is rich, the meat is soft, and the cabbage is crisp.
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  Sautéed Meatballs

  Sautéed meatballs is a dish made by forming pork or fish meat into balls, boiling them in soup, and then adding a seasoned sauce thickened with starch. The main ingredients include minced meat, starch, egg white, and scallion-ginger water. To prepare, the minced meat is mixed until it becomes elastic, shaped into balls, boiled until cooked through, then removed. A broth or water with seasonings is brought to a boil, the meatballs are added, and finally, a starch slurry is used to thicken the sauce so that it coats the surface of the meatballs.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  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.
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  Sour Cabbage Stir-Fried Noodles

  Suancai stir-fried rice noodles is a dish made primarily with sour cabbage and vermicelli. Soak the vermicelli, then stir-fry with chopped sour cabbage and seasonings until flavorful. Common additives include oil, garlic, and ginger for aroma.
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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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