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Northeast Folk Village · Team Building · Large Table Meal · New Year's Eve Dinner (Fanshen Store)

Northeastern Chinese cuisine · ⭐ 4.5

Opposite Fuyuan Garden, Fanshen Road

Dishes

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  Northeast Chinese Cold Dish

  Northeastern home-style cold dish is a vegetable dish made from cucumbers, carrots, dried tofu, and vermicelli, prepared by slicing, blanching, and seasoning. The dish features vibrant colors and a crisp, refreshing texture.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Heritage Sauce Pork Ribs

  Pork ribs selected and braised, then marinated in a special sauce and slowly stewed until tender, with rich sauce aroma and delicate texture.
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  Harbin Sweet and Sour Pork

  Harbin's Guobaorou is a Northeast Chinese dish made with pork tenderloin. The meat is cut into pieces, coated in starch paste, deep-fried until golden and crispy, then tossed in a sweet-and-sour sauce made from sugar, vinegar, and tomato ketchup. It has a bright red color, crispy exterior, and tender interior with a balanced sweet-and-sour flavor.
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  Homestyle Cold Dish

  Home-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
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  Chicken and Mushroom Stew

  A traditional Northeast Chinese dish made by stewing chicken and wild mushrooms with aromatics, resulting in a rich, savory flavor.
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  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
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  Korean Cold Noodles

  Korean cold noodles are a chilled dish made with buckwheat or potato starch noodles, served in a beef or chicken broth with toppings like cucumber ribbons, egg strips, pear slices, and kimchi. Ice cubes are added for a refreshing, smooth texture.
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  Stir-fried eggs with wood ear mushrooms

  Black fungus stir-fried with eggs is a home-style dish primarily made with dried black fungus and eggs. After soaking and cleaning the dried black fungus, it is mixed with beaten eggs and seasoned with appropriate seasonings, then stir-fried in oil until fully cooked. The finished dish has distinct colors and a rich texture.
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  Folk-style Three Fresh

  A traditional Chinese home-style dish made with eggplant, potato, and green pepper, deep-fried and stir-fried with garlic and soy sauce for a savory, rich flavor.
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  Braised Pork with Glass Noodles

  Stewed pork with vermicelli is a dish primarily made with pork and vermicelli. The preparation typically involves cutting the pork into pieces and stewing it together with the vermicelli until the meat becomes tender and the vermicelli soft and chewy. The dish has a rich, flavorful broth and succulent, tender meat.
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  Pork Shank

  Pork knuckle is a dish made by removing bones from the pig's front or hind leg and cooking it through blanching, stewing, or braising. Main ingredient is pork knuckle, often seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
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  Golden Sauce Pork Bones

  A dish made with pork bones marinated and slow-cooked in a secret sauce, resulting in tender, flavorful meat with rich savory taste.
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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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