Haiyi Private Kitchen (Hongwei Jiayuan Branch)
特色菜 · ⭐ 4.1
No. 1, Floor 1, Unit 4, Building 13, Hongwei Jiayuan
Dragon Mate tips
If you are traveling in China to visit Harbin, this restaurant is worth a stop for great food. This restaurant is located at No. 1, Floor 1, Unit 4, Building 13, Hongwei Jiayuan. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Boneless Crispy Eel, Crispy Fried Fresh Mushrooms, Maoxuewang.
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: 特色菜
- Rating: 4.1
- Address: No. 1, Floor 1, Unit 4, Building 13, Hongwei Jiayuan
- Popular dishes: Boneless Crispy Eel, Crispy Fried Fresh Mushrooms, Maoxuewang, Sichuan Boiled Pork Slices, Beef Tripe
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Dishes
Boneless Crispy EelA dish of crispy fried eel with bones removed, tender and flavorful.
Crispy Fried Fresh MushroomsDry-fried fresh mushrooms are made primarily from fresh mushrooms. After washing and removing the stems, the mushrooms are drained and lightly coated with starch or flour before being deep-fried in hot oil until the surface turns golden and crispy. The finished dish is crispy on the outside and tender inside, preserving the fresh aroma of the mushrooms.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-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.
Beef TripeBeef tendon is a dish primarily made from the main large tendons located in the cow's back, which connect and support the entire body's movement muscles. To prepare it, the beef tendon is first cleaned thoroughly, then simmered or pressure-cooked until tender, before being grilled or stir-fried and finally seasoned with spices for added aroma.
AspicBraised pork skin is a traditional dish made primarily from pig's skin. The preparation involves cleaning the pig's skin thoroughly, then stewing it until tender. Excess fat is removed, and the skin is cut into thin strips. Next, appropriate seasonings and water are added, and the mixture is slowly simmered to fully dissolve the collagen from the pork skin. Finally, it is cooled and solidified into a jelly-like consistency.
Chicken松花 LegA dish made with chicken leg meat marinated and coated with egg flower powder, then deep-fried to a crispy finish.
Old-Style Home-style Cold DishA classic Chinese cold dish made with cucumber, tofu skin, and carrots, seasoned with garlic, soy sauce, vinegar, and sesame oil—refreshing and flavorful.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.