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Xin Wang Ju (Jing Wang Dian)

Northeastern Chinese cuisine · ⭐ 3.8

Ground Floor, Building 14, Jingwang Home Garden Phase I, Cuigezhuang Township

Dishes

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  Traditional Stir-Fried Pork Cutlets

  Traditional stir-fried meat strips is a Chinese dish made primarily with pork tenderloin. The meat is cut into pieces, coated in a starch batter, deep-fried until golden brown, then stir-fried with ingredients such as scallions, ginger, and garlic. Finally, a prepared sauce—typically consisting of soy sauce, sugar, vinegar, cooking wine, and water-thickened starch—is added and stirred to thicken the dish.
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  Bamboo-Shaped Shrimp with Wood Ear Mushrooms

  Orchid shrimp with black fungus is a stir-fry dish featuring fresh shrimp and black fungus. After marinating, the shrimp is quickly stir-fried with soaked black fungus and seasonings to preserve tenderness and crispness.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Maoxuewang

  Maoxuewang 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.
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  Braised Pork with Tea Tree Mushrooms

  Pork tenderloin and wood ear mushrooms baked together. Pork tenderloin from the leg, cut into pieces, mixed with rehydrated wood ear mushrooms, marinated with seasonings, then baked until tender, allowing the meat to become soft and the mushrooms to absorb the flavors.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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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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  Stir-fried Pork with Changbai Mountain Yellow Mushrooms

  A dish featuring Changbai Mountain's specialty yellow mushrooms and pork. Cleaned mushrooms are stir-fried with sliced lean pork and seasonings until cooked through, preserving the natural flavors and delivering a fresh, aromatic taste.
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  Sesame Sauce Noodles

  Sesame sauce cold noodles is a dish primarily made with rice noodles, cucumber, and sesame paste. The preparation involves boiling the rice noodles, then rinsing them under cold water. Cucumber is sliced and set aside. A sauce is made by mixing sesame paste, minced garlic, soy sauce, and other seasonings. Finally, the rice noodles, cucumber slices, and sauce are thoroughly mixed together.

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