Muzi Xiao Jiangnan Fusion Cuisine
特色菜 · ⭐ 3.7
No. 128-25, Hongwei Road
Dragon Mate tips
If you are traveling in China to visit Harbin, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 128-25, Hongwei Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Health-Preserving Stir-Fry, Chopped Chili Fish Head, Anhui Stinky Tofu.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Harbin
- Category: 特色菜
- Rating: 3.7
- Address: No. 128-25, Hongwei Road
- Popular dishes: Health-Preserving Stir-Fry, Chopped Chili Fish Head, Anhui Stinky Tofu, Stir-Fried Beef with Yellow Onion, Yangzhou Boiled Vermicelli with Shredded Tofu
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Dishes
Health-Preserving Stir-FryHealth养生小炒 is a healthy dish primarily made with fresh vegetables, including broccoli, carrots, wood ear mushrooms, and bean sprouts. The preparation is simple: first wash and slice the ingredients, then heat a pan with oil and stir-fry the vegetables until cooked through. Finally, season with a little salt and chicken essence.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Anhui Stinky TofuAnhui stinky tofu is a fermented tofu dish from Huizhou cuisine, known for its strong aroma and crispy texture. Made by fermenting tofu in brine, then deep-fried and served with spicy or savory sauces.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Yangzhou Boiled Vermicelli with Shredded TofuYangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
Xin Huizhou Stinky FishA traditional dish from Huizhou, made with fresh grass carp fermented and then cooked, offering a unique aroma and tender texture.
Hangzhou Steamed Chicken Without WaterHangzhou Steamed Chicken without Water is a dish made with chicken as the main ingredient, steamed using fresh chicken thighs or whole chicken, seasoned with ginger slices and green onions. No water is added during cooking—only the chicken's natural juices are used to preserve its original flavor.
Sichuan Boiled Tripe and IntestinesA spicy Sichuan dish featuring tripe, duck intestine, and beef tripe, boiled in a fiery broth with chili and Sichuan peppercorns.
Jiangnan Pickled DelicaciesA flavorful dish from Jiangnan featuring salted duck eggs, braised beef, pickled radish, and tofu cubes, marinated in a secret sauce for days.
Shanghai-style Braised Pork Shank with Rock SugarA traditional Chinese dish featuring pork shank braised slowly with rock sugar, soy sauce, and spices until tender and glossy.
Old Man's Stir-Fried ShrimpOld Man's Crispy Shrimp is made with fresh shrimp, deep-fried in hot oil until golden and crispy, then quickly stir-fried with a special seasoning. The dish has a bright red color and tender shrimp meat.