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Lao Bian Shi Fu (Guancunmen Branch)

Northeastern Chinese cuisine · ⭐ 4.6

East Side, 2nd Floor, Building 9, Zhichunli, Shuangyushu Subdistrict

Dishes

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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Qianshan Lake Fish Head

  Qianshan Lake big fish head is made from fresh bighead carp heads, combined with tofu, mushrooms, and ham, then slowly stewed. The fish head is first pan-fried and then simmered in rich broth for tender meat and flavorful soup.
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  Signature Tea Mushroom Pig Trotter

  Signature Tea Mushroom Pig Trotter is a Chinese dish made with pork trotter and tea tree mushroom. The pork trotter is stewed for a long time, making the meat tender, while the tea tree mushroom absorbs the delicious broth.
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  Sea Urchin Dumplings

  Sea urchin dumplings feature fresh sea urchin as the main filling, combined with pork or shrimp, wrapped in flour-based dough and steamed or boiled. The umami of sea urchin blends beautifully with the meat for a rich taste.
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  Pork and Sauerkraut

  Pork and sauerkraut is a classic dish, primarily made with pork and fermented cabbage. The preparation typically involves slicing the pork and chopping the sauerkraut, then stewing them together until the meat becomes tender and the sauerkraut's flavor fully infuses into the broth.
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  Beijing-style Triple Delicacy Stir-fry

  Old Beijing Stir-Fried Three Delicacies is a traditional Beijing dish, primarily made with pork, pig liver, and pig kidney. The ingredients are sliced thinly and quickly stir-fried in oil with scallions, ginger, and garlic as seasonings, preserving the original flavors and resulting in a tender, fresh taste.
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  Lao Bian's Secret Spicy Grilled Fish

  Lao Bian's secret spicy grilled fish is made with fresh fish and a variety of spices and chili, using traditional grilling techniques. The taste is tender and rich in spicy flavor.
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  Lao Bian Classic Mixed Salad

  Old Bian's classic mixed salad features fresh seasonal vegetables like cucumber, carrot, bean sprouts, wood ear mushrooms, and seaweed, washed, cut, and tossed together. Seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Fennel Filling

  Fennel filling is a stuffing made primarily from fennel, typically mixed with minced pork, shrimp, or other ingredients, seasoned and blended for dumplings, buns, or wontons.
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  Leek and Egg Dumplings

  Leek and egg dumplings are a classic Chinese dumpling made with fresh leeks and eggs as the main ingredients. The preparation involves chopping the leeks, mixing them with cooked eggs, adding appropriate seasonings to create the filling, then wrapping the filling in dumpling wrappers and boiling until cooked through.
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  Three Delicacies Dumplings with Shiitake Mushrooms

  Xianggu Three Delicacies Dumplings are made with a traditional dumpling wrapper and filled with mushrooms, pork, shrimp, and chives. The savory aroma of the mushrooms blends perfectly with the rich flavor of pork, the tender elasticity of shrimp, and the fresh taste of chives, creating a layered and satisfying texture.
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  Black Pork and Shrimp Delight

  Black pork and shrimp three delicacies is a dish featuring black pork, large shrimp, and fresh mushrooms. Sliced black pork and shrimp are stir-fried together with fresh mushrooms for flavor, then seasoned and mixed evenly.
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  Black Pork and Shepherd's Purse Dumplings

  Black pork and shepherd's purse dumplings use black pork and fresh shepherd's purse as main ingredients. The pork is minced, mixed with chopped shepherd's purse and seasonings to make the filling. The dough is made from flour and water, then filled, sealed, and boiled.

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