Xin Juyuan Old-style Restaurant (Dongyuan Community Branch)
Northeastern Chinese cuisine · ⭐ 3.9
No. 5, Dongyuan Street
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 No. 5, Dongyuan Street. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Shandong Mixed Vegetables, Persimmon Egg Noodles, Spicy Duck Heads on Iron Plate.
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: No. 5, Dongyuan Street
- Popular dishes: Shandong Mixed Vegetables, Persimmon Egg Noodles, Spicy Duck Heads on Iron Plate, Sweet and Sour Pork, Black-skinned Pork Elbow
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Dishes
Shandong Mixed VegetablesShandong mixed vegetables is a cold dish made primarily from fresh vegetables like cucumber, carrot, bean sprouts, and cilantro. After washing and slicing, the ingredients are mixed with seasonings such as salt, soy sauce, vinegar, garlic, and sesame oil for a refreshing taste perfect for summer.
Persimmon Egg NoodlesA Chinese home-style dish featuring fresh persimmons and eggs tossed with cooked noodles for a refreshing and nutritious meal.
Spicy Duck Heads on Iron PlateA spicy Sichuan dish featuring duck heads cooked on a hot iron plate with chili and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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.
Black-skinned Pork ElbowBlack-skinned pig trotter is a dish made primarily from pork trotters, prepared by blanching, coloring, and slow stewing. The trotters are marinated with soy sauce and cooking wine, then simmered slowly with water and spices until tender and flavorful, with a deep brown skin.