东北杀猪菜
小吃快餐 · ⭐ 3.6
No. 221 Heping East Road, Shop No. 12, Shijian No. 1 Construction Company
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, 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. 221 Heping East Road, Shop No. 12, Shijian No. 1 Construction Company. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 东北辣白菜, Pork Feast Hot Pot, Flower-shaped steamed bun.
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: Shijiazhuang
- Category: 小吃快餐
- Rating: 3.6
- Address: No. 221 Heping East Road, Shop No. 12, Shijian No. 1 Construction Company
- Popular dishes: 东北辣白菜, Pork Feast Hot Pot, Flower-shaped steamed bun, Garlic Pork Liver, Mustard greens
China trip · China travel
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Dishes
东北辣白菜东北辣白菜是以大白菜为主要食材，加入辣椒、大蒜、姜、洋葱等调料腌制而成的发酵蔬菜。制作时将大白菜切开后用盐腌制，再拌入调好的辣酱和辅料，放入容器中密封发酵数天至数周，使其产生独特风味。
Pork Feast Hot PotA traditional Northeast Chinese dish made with pork, blood sausage, pickled cabbage, and vermicelli, simmered together for rich flavor.
Flower-shaped steamed bunBaozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
Garlic Pork LiverA Chinese home-style dish made with pork liver stir-fried with garlic, known for its tender texture and strong garlic flavor.
Mustard greensGongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
Sour Cabbage with Pork and Blood SausageSuancai Baizhuru is a dish made primarily with sour cabbage, pork belly, and blood sausage. Pork belly slices are stewed with sour cabbage, and blood sausage is added last to create a rich broth, tender meat, and fresh sausage. It's typically simmered slowly with water or broth to blend flavors.