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Guan Lian Sheng Smoked and Braised Vegetables Restaurant

Northeastern Chinese cuisine · ⭐ 3.7

No. 309, Huadian Street

Dishes

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  Pressure Pot Harvest Celebration

  A hearty dish made with pork, potatoes, carrots, and peppers, slow-cooked in a pressure pot for rich flavor.
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  Stewed Three-Scale Fish in Large Pot

  A traditional Northeastern Chinese dish featuring three freshwater fish—carp, crucian carp, and bream—slow-cooked with tofu and vermicelli in a large pot for rich, savory flavor.
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  Crispy Fried Small River Shrimp

  Dry-fried small river shrimp is a dish primarily made with fresh small river shrimp. After cleaning and draining, the shrimp are marinated with salt, cooking wine, and starch until well mixed, then fried in hot oil until the surface becomes crispy and golden yellow, ready to be served.
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  Beef and Potato

  Beef and potato is a dish primarily made with beef and potatoes. The beef is cut into pieces and simmered together with potato pieces, usually with an appropriate amount of water or broth. It is cooked over medium-low heat until the beef becomes tender and the potatoes absorb the flavors. During preparation, seasonings such as scallions, ginger, garlic, soy sauce, and salt may be added.
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  Harvest Garden Dish

  A seasonal vegetable dish featuring carrots, green peppers, corn, peas, and potatoes, gently cooked to preserve natural flavors using minimal oil and seasonings.
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  Braised Pork Knuckle in Clay Pot

  Braised pork knuckles is a dish featuring pork knuckles as the main ingredient, simmered slowly in a clay pot with seasonings after blanching. Commonly added spices include ginger slices, scallions, and star anise to make the meat tender and flavorful with rich broth.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
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  Steamed Blood Cake

  A traditional Chinese dish made by steaming blood mixed with seasonings, resulting in a smooth and delicate texture.
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  Guan Shi Smoked Chicken

  Made from premium chicken marinated and smoked using traditional methods. Golden in color, rich in aroma, with firm texture and a balanced savory taste enhanced by subtle smoky notes.
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  Soy Sauce Stir-Fried Eggs

  Sauce stir-fried eggs is a home-style dish made with eggs as the main ingredient, seasoned with soy sauce and green onions. Eggs are beaten and cooked in hot oil until set, then sauce is added and stirred evenly for full flavor absorption.
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  Sweet and Sour Pork

  Guobaorou 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.

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