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Jin Zhangshou·Guo Bao Rou (Tongzhou Wanda Plaza Store)

Northeastern Chinese cuisine · ⭐ 4.4

Jinzhangshao Restaurant, 4th Floor, Tongzhou Wanda Plaza, Xinhua West Street

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Northeastern Pork Rib Stew

  Northeastern pork rib stew is a traditional Northeast Chinese dish made primarily with pork ribs and a variety of vegetables such as potatoes, eggplants, and carrots, slow-cooked for a long time. The preparation method is simple, the ingredients are rich, and the broth is flavorful, making it widely loved by people.
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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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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Stewed Pork Elbow Delight

  Stir-fried premium pig trotter made with pork trotter, blanched, stir-fried, and slow-cooked. Marinated and simmered with scallions, ginger, garlic, star anise, and cinnamon for tender, flavorful meat and rich broth.
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  Stir-Fried盆盆菜

  Stir-fried盆盆菜 is a dish that excels in color, aroma, and taste, primarily made with a variety of fresh vegetables, meats, and seafood. The ingredients are separately cooked until tender, then carefully arranged in a bowl according to color and texture for a visually vibrant presentation. Finally, a specially prepared sauce is poured over the dish, creating a rich visual appeal and layered flavors.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Stir-fried Chicken with Mushrooms and Noodles

  Stir-fried chicken stewed with mushrooms and vermicelli is a dish made from free-range chicken and dried mushrooms. The chicken is cut into pieces and cooked slowly with rehydrated mushrooms, water, and seasonings until the meat is tender and the broth rich. Vermicelli is added to absorb the flavors and cook through.
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  Crispy Fried Dough Twists

  A traditional snack made from flour, sugar, oil, and water, shaped by hand into spirals and deep-fried until golden and crispy outside, soft inside.
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  Jasmine Rice

  Rice Flower Fragrant Rice is made from high-quality Rice Flower rice, carefully washed and cooked with just the right amount of water. Each grain is distinct, with a soft and sticky texture and an aromatic fragrance.
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  Crispy Fried Fresh Mushrooms

  Soft-fried fresh mushrooms are made from fresh mushrooms, cleaned and stemmed, then coated in a thin layer of starch or flour paste and deep-fried until golden and crispy. The dish is crunchy on the outside and tender inside, preserving the mushroom's natural flavor.
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  Sweet and Sour Pork

  Guoba is a traditional dish primarily made with pork, marinated and then stir-fried with various vegetables and spices. Its distinctive feature is its golden color, tender texture, and subtle sauce aroma that stimulates appetite.
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  Aluminum-foil Grilled Sea Bass

  Steamed bass wrapped in aluminum foil with ginger slices and scallions, marinated and baked until tender.

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