Close

Sheng Shi Yi Gu Pian Xian · Zao Tai Yu (Honglu Temple Branch)

Northeastern Chinese cuisine · ⭐ 4.5

No. 87 Luzhuang Village, Huairou Area (beside Hongluo Temple Road)

Dishes

• 

  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.
• 

  Fresh Catfish Hot Pot

  Stir-fried catfish with tofu, cabbage, and vermicelli in a pot, simmered slowly until tender and flavorful.
• 

  Crispy Fried River Shrimp

  Dry-fried river shrimp is a dish primarily made with fresh river shrimp. After cleaning, the shrimp are marinated with seasonings to absorb flavor, then drained of excess moisture. Next, they are deep-fried over medium-high heat until golden and crispy, then sprinkled with salt and other seasonings.
• 

  Stove Fish

  Stove fish is a traditional dish primarily made with fish. Fresh live fish is selected and marinated with seasonings such as green onions, ginger, and garlic. After careful marination, it is slowly stewed on a specially designed stove. During the stewing process, the freshness of the fish blends perfectly with the aroma of the seasonings, resulting in a rich broth and tender fish meat.
• 

  Fried Sichuan Pepper Shoots

  Fried Sichuan pepper buds is a unique dish, primarily made from fresh and tender Sichuan pepper buds. The preparation method involves washing the buds, draining off excess water, then frying them in oil until golden brown. After frying, they are drained to remove excess oil. The finished dish features crispy, flavorful buds with a subtle Sichuan pepper aroma.
• 

  Grilled Rainbow Trout

  Grilled rainbow trout is a dish made primarily with fresh rainbow trout. To prepare it, the trout is first cleaned and marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until golden and crispy. The finished dish features a fragrant, crispy skin and tender meat that retains the natural freshness of the rainbow trout.
• 

  Fresh Rainbow Trout

  Fresh rainbow trout is served raw, sliced and eaten directly, typically with soy sauce, mustard, and lemon juice. No heating is involved, preserving the fish's original flavor and texture.
• 

  Salmon Trout Sashimi

  Sashimi made from fresh rainbow trout, cleaned, scaled, gutted, then sliced thin or thick and served raw. No heating is used to preserve the fish's original flavor and texture.
• 

  Stir-Fried String Beans with Spare Ribs

  Fresh green beans and pork ribs are simmered together in a pot. Pork ribs are blanched to remove odor, then cooked with green beans, ginger, scallions, and water until tender and flavorful.
• 

  Eggplant and Chicken Pot

  Bean stew with wild chicken features fresh beans and chicken, slow-cooked with ginger and scallions until the meat is tender and the beans absorb the rich flavors.
• 

  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.

Reviews