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Lu Shi Qi Wei Chun Bing Kao Ya Jia Chang Cai (Longhu Changan Tian Jie Dian)

Home-style Chinese cuisine · ⭐ 4.2

100 meters northeast of Exit B1 East, Shang'an Metro Station, Longhu Tianjie, Level L4

Dishes

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  Northeast Sour Cabbage Stir-Fried Noodles

  Northeast sour cabbage stir-fried vermicelli is a home-style dish primarily made with Northeastern sour cabbage and rice noodles. Soak the noodles beforehand until soft, and chop the sour cabbage. Heat oil in a pan, sauté garlic until fragrant, then add the sour cabbage and stir-fry until aromatic. Next, add the soaked noodles and mix well, adding适量 water to simmer briefly. Finally, season to taste. The preparation avoids complex seasonings, highlighting the tangy aroma of the sour cabbage and the chewy texture of the noodles.
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  Five-color Northeast Big Noodles

  Five-color Northeast Big Noodles is a cold dish made with cucumber, carrot, bean sprouts, wood ear fungus, and eggs. These ingredients are sliced and mixed with seasonings. It has a fresh taste and colorful appearance.
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  Beijing-style Braised Pork Elbow

  Peking-style braised pig trotter is a dish made primarily from pork trotters, simmered with soy sauce, cooking wine, star anise, cinnamon, and other seasonings after blanching and caramelizing sugar. The finished dish has a glossy red color, tender meat, and rich flavor.
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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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  Six-Hundred-Year-Old Beijing Sauce Shredded Pork

  Six-Hundred-Year-Old Beijing Sauce Shredded Pork is a traditional Chinese dish made with pork, sweet bean sauce, green onions, and cucumber. The pork is sliced and marinated before being mixed with the sauce, offering a tender texture and rich sauce flavor.
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  Four Seasons Colorful Spring Rolls

  Seasonal Spring Rolls feature thin pancakes wrapped around fresh seasonal vegetables and meats like carrots, cucumbers, bean sprouts, lettuce, ham, or chicken, all sliced and mixed with sauce before being rolled up.
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  Handmade Spring Pancakes

  Handmade spring pancakes are thin dough wrappers made from flour and water, crafted by hand through rolling or pan-frying. They are typically served with stir-fried vegetables, meats (such as pork, chicken, or beef), and sauces (like sweet bean sauce or yellow soybean paste). The dough is divided into portions, rolled into round thin sheets, and cooked in a hot pan until soft and elastic.
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  Salted Fried Mushrooms

  Mushrooms are marinated, coated in starch batter, deep-fried until golden and crispy, then stir-fried with salted pepper. Main ingredients: fresh mushrooms and salted pepper seasoning.
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  Crispy Stir-Fried String Beans with Shredded Pork

  Crispy stir-fried string beans with pork strips is a dish featuring string beans and pork. Cut beans into segments and slice pork. Stir-fry pork first, then add beans, season and cook until tender-crisp.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Premium Cordyceps Flower Stir-Fry with Mixed Vegetables

  Golden Cordyceps Flower Stir-Fry with Seasonal Vegetables is made with cordyceps flowers and fresh vegetables like carrots, green peppers, and wood ear mushrooms, quickly stir-fried to preserve their tender texture.
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  Golden Pork Knuckle Pastry

  Golden pork knuckle pastry made with pork knuckles, braised, sliced, coated in starch paste, then deep-fried until golden and crispy. Crispy outside, tender inside, with a golden hue.

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