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Yanxiao Shai Gou (Dezhou Xin Feng Li Store)

Northeastern Chinese cuisine · ⭐ 4.4

No. 203, 2nd Floor, Building 10, No. 3, Xinfeng Street

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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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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  Ersao's Family-style Stew

  Er'sao's盆菜 is a dish made by layering various ingredients in a large bowl and slow-cooking them together. The main ingredients include pork, chicken, fish balls, radish, dried mushrooms, vermicelli, and tofu, which are simmered slowly to allow the flavors to blend harmoniously.
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  Original Old Pigeon Soup

  Original old pigeon soup made with old pigeon as the main ingredient, paired with ginger slices and goji berries, slowly simmered without excessive seasonings to preserve the natural freshness and nutrients of the pigeon.
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  Pork Ribs with Green Beans and Cornbread Dumplings

  Pork rib and string bean sticky rice rolls is a Chinese home-style dish using pork ribs, green beans, and cornmeal. Pork ribs are blanched to remove odor, then stewed with green beans until tender. Cornmeal is mixed with water into a paste and steamed into thin pancakes called sticky rolls, served with the stewed ribs and beans.
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  Niang Pi with Flatbread

  Liangpi Da Bing is a flour-based dish where thin sheets are steamed from a diluted flour mixture, cooled, sliced into strips, and served with sauces and vegetables. The flatbread is made by rolling and frying flour dough, resulting in a soft, crispy texture. Commonly paired with chili oil, vinegar, and garlic paste.
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  Clothesline Flatbread

  Drying rack pancake is a traditional flatbread made primarily from flour, water, and a small amount of salt, which is kneaded into dough, rolled out into thin sheets, and then cooked on a flat pan or baking tray. Additional ingredients such as scallions and sesame seeds can be added during preparation to enhance flavor. It is ready to eat when both sides are lightly golden.
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  Seafood Assorted Delight

  Seafood Family Feast is a delightful dish featuring a variety of seafood, primarily including fish slices, shrimp, squid, and crab meat, accompanied by seasonal vegetables. Carefully prepared, it highlights the freshness of the seafood and the crispness of the vegetables, offering an excellent balance of color, aroma, and flavor.
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  Braised Eggplant with Pork Filling

  A dish of eggplant stuffed with pork filling, deep-fried and simmered in a savory sauce, resulting in a crispy exterior and tender, flavorful interior.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Huangni Roast Pigeon

  Yellow clay roasted pigeon is a traditional dish, primarily made with pigeons and yellow clay. The preparation involves cleaning the pigeon thoroughly, marinating it with special seasonings to infuse flavor, then wrapping it in yellow clay and slowly roasting it in an oven until fully cooked. The yellow clay helps lock in the pigeon's natural juices, resulting in tender and flavorful meat.

Reviews

• monstrous_anthurium
  The roast pigeon was the star of the show — super crispy skin, juicy meat that wasn't dry at all, and you could really taste the fruitwood smoke. Goes great with a cold beer too. The sweet and sour pork was on point, crunchy outside, tender inside, and that glaze was the perfect balance of tangy and sweet. Loved how it crackled when I bit in. We also got these frozen pears after the meal to cleanse the palate — they look kinda weird and black on the outside but inside it's this cold, sweet juice with a little boozy kick. Honestly the perfect way to wrap things up after all that heavy food. Definitely ordering all of this again next time.