Zheng Huang Wu Tun Whole Pig Cuisine
Northeastern Chinese cuisine · ⭐ 3.9
Shop Nos. 1–4, Phase II, Yipin Yaju, No. 326 Hexie 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 Shop Nos. 1–4, Phase II, Yipin Yaju, No. 326 Hexie Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stuffed Intestine with Pork, Spicy Green Pepper Stir-fried Intestine, Hand-Torn Liver.
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: Northeastern Chinese cuisine
- Rating: 3.9
- Address: Shop Nos. 1–4, Phase II, Yipin Yaju, No. 326 Hexie Road
- Popular dishes: Stuffed Intestine with Pork, Spicy Green Pepper Stir-fried Intestine, Hand-Torn Liver, Zhenghuang Wutun Pig Slaughter Cuisine, Sichuan Boiled Carp
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Dishes
Stuffed Intestine with PorkA traditional Chinese dish where pork filling is stuffed into cleaned intestines and steamed until tender, then sliced and served.
Spicy Green Pepper Stir-fried IntestineA stir-fried dish made with green peppers and pork intestines, known for its spicy and fresh flavor.
Hand-Torn LiverA dish made by tearing pork liver by hand and stir-frying it with seasonings like scallions, ginger, garlic, and chili for a rich, tender flavor.
Zhenghuang Wutun Pig Slaughter CuisineZhenghuang Wutun Pig Slaughter Cuisine is a traditional Chinese dish mainly made with pork, usually cooked by stewing and stir-frying, with a salty taste and rich meat aroma.
Sichuan Boiled CarpSichuan-style boiled grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is sliced, marinated with cooking wine and ginger slices, then blanched together with bean sprouts, cabbage, and other vegetables in boiling water. In a wok, oil, doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The fish slices and vegetables are then added to cook through. Finally, chopped green onions, minced garlic, and cilantro are sprinkled on top, and hot oil is poured over to enhance the aroma.
Stir-fried Pig IntestinesStir-fried intestines is a Chinese dish primarily made with pork intestines. First, the intestines are boiled until cooked, then cut into segments. Next, they are stir-fried with seasonings until the surface becomes glossy and the color shines.
Pork Ear with Cucumber StripsA refreshing cold dish made with blanched pork ear and cucumber strips, tossed in a tangy dressing of garlic, vinegar, and chili oil for a crisp, flavorful bite.
White Cloud Pig's TrotterA classic Cantonese cold dish made with pig trotters, simmered until tender, chilled, sliced, and served with a savory sauce for a crisp, refreshing texture.
Braised Pork ElbowBraised pork knuckle is a dish made primarily from pork knuckles, simmered with soy sauce, sugar, cooking wine, scallions, ginger, and other seasonings after blanching. It has a glossy red color, tender meat, and rich flavor without being greasy.
Blood SausageBlood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.