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Mingze Harbin Restaurant

Northeastern Chinese cuisine · ⭐ 4.6

50 meters inside the Shanxi Provincial Exhibition Center compound, Xin Jinci Road East (opposite Jiudian Tea City)

Dishes

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  Northeastern Three Fresh

  Northeastern 'Di San Xian' is a dish primarily made with eggplant, potato, and green pepper. The three vegetables are cut into pieces, separately deep-fried, then stir-fried together with minced garlic, soy sauce, sugar, and other seasonings until the ingredients fully absorb the flavorful sauce.
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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Northeastern Garlic Sausage

  A traditional Northeast Chinese dish made by stuffing seasoned pork into pig intestines and marinating with garlic, then steamed to create a savory, garlicky sausage.
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  Homestyle Bantam Chicken

  Farmhouse slow-cooked chicken, made with free-range chickens and seasoned with ginger, scallions, and garlic. After blanching, the chicken is gently stewed to achieve tender meat and rich broth.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Oil Cake

  Oil cake is a traditional snack made from glutinous rice flour, mixed with water and sugar into a paste, then steamed or fried. The dough is shaped into small cakes and deep-fried until golden and crispy, or simply steamed.
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  Special Fresh Pork and Sauerkraut Dumplings

  Fresh pork and sauerkraut dumplings, handcrafted with a tangy, savory filling that's both comforting and flavorful.
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  Meat Platter

  A meat platter featuring various cooked meats such as ham, sausages, braised beef, and seasoned pig trotters, sliced after marinating, boiling, or smoking, served with scallions, ginger slices, or dipping sauce.
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  Bighead Fish Hot Pot

  Fathead fish hot pot features fathead fish as the main ingredient, paired with tofu, vermicelli, and cabbage. The fish chunks and ingredients are stewed together in a pot. Typically, the fish is first pan-fried until lightly golden on both sides, then simmered slowly with broth or water to create a rich soup and tender fish meat.
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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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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with seasonings such as scallions and ginger. After being finely mixed into a filling, the mixture is wrapped in dumpling wrappers. The preparation method emphasizes careful handling of the fish meat—removing bones while preserving its tenderness—and uses traditional dumpling-making techniques to create dumplings that are flavorful and nutritious.

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