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Brothers Jianghu Northeastern Cuisine and Small Barbecue (Fengchen Store)

Barbecue · ⭐ 3.9

Brothers Jianghu (next to Zhushan Road), Fengchen International Plaza, No. 108, Tongjiang Middle Road

Dishes

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  Northeast Five-color Glass Noodles

  Northeastern Five-color Cold Noodles is a dish made from potato starch noodles mixed with colorful vegetable strips like carrots, cucumbers, bean sprouts, and wood ear mushrooms, then dressed with a savory sauce. Cook the noodles, rinse with cold water, mix with other ingredients, and season with soy sauce, vinegar, garlic, and sesame oil.
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  Northeastern Pork Belly Slice

  Northeastern Big Oil Edge is a traditional Northeast Chinese dish, primarily made from pork heart meat and grilled. Its特色 lies in the tender meat, crispy texture, and rich fat content, making it a classic in Northeastern barbecue cuisine.
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  Northeast Chinese Meat Skin Jelly

  Northeast Chinese meat皮冻 is a cold dish made primarily from pork skin. After blanching to remove odor, the skin is boiled until tender, filtered, and cooled to form a jelly-like texture. Served in cubes, it's mixed with garlic, cilantro, soy sauce, and vinegar.
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  Xianju Bayberry Drink

  Xianju Bayberry Drink is a beverage made primarily from the specialty bayberries (arbutus) of Xianju, Zhejiang. The main ingredients include fresh or frozen Xianju bayberries, rock sugar, and water. The basic preparation method involves washing the bayberries, placing them in a pot with rock sugar, adding water, bringing to a boil, then simmering over low heat for about 15-20 minutes until the berries soften and the liquid turns deep red. The mixture is then strained to remove solids, and the liquid is cooled before serving. It can be enjoyed chilled for enhanced flavor. The finished drink has a reddish hue and a sweet-and-sour taste.
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  Mee Mee Lamb Skewers

  Fresh lamb chunks marinated with spices and grilled on skewers, offering a smoky, aromatic flavor.
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  Moo Moo Beef Skewers

  Grilled beef skewers made from tender beef strips marinated in a special sauce, served on bamboo sticks for a smoky, savory flavor.
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  Mixed Seafood in Sauce Platter

  A cold dish featuring fresh shrimp, crab, and shellfish tossed in a savory sauce made from soy sauce, vinegar, sugar, garlic, and chili.
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  River and Lake Lobster

  Fresh river lobster stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
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  Braised Pork Belly with Tofu in Clay Pot

  A dish featuring pork belly and tofu, where the pork is blanched, then simmered with tofu in a clay pot using soy sauce, sugar, and cooking wine until tender and flavorful.
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  Minced Pork with Sour Beans

  Minced pork with sour beans is a home-style dish using minced pork and sour beans. Wash and chop the beans, then stir-fry the pork until browned, add the beans and seasonings like salt, soy sauce, and garlic. Cook until flavorful and serve.
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  Golden Soup Pig's Trotter

  A dish made with pig's trotter simmered in a golden broth, featuring chicken stock, tomato, and carrot for a rich, savory flavor.
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  Iron Pot Pork Dish

  A traditional Northeast Chinese dish made with pork, fermented cabbage, blood sausage, and vermicelli, slow-cooked in an iron pot for rich flavor.
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  Spicy Eggplant with Century Egg and Chili

  A spicy Sichuan-style dish featuring tender eggplant stir-fried with century eggs and chili sauce, delivering a bold, aromatic flavor.

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