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Jin Shuoshao (Nankou Town Branch)

Northeastern Chinese cuisine · ⭐ 3.8

100 meters north of the intersection of Wen'nan Road and Yong'an Street, east side of the road

Dishes

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  Netted Shrimp

  A net shrimp dish features fresh shrimp as the main ingredient, quickly stir-fried in oil after cleaning, with葱姜蒜 for aroma, keeping the shrimp tender. A little wine, salt, and soy sauce may be added for flavor.
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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Kung Pao Chicken

  Traditional Kung Pao Chicken uses chicken breast as the main ingredient, combined with peanuts, dried chilies, and Sichuan peppercorns. The diced chicken is marinated, then stir-fried with the spices and a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finished with fried peanuts for a crispy texture.
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  Original Noodle Soup

  Original flavor noodle soup is made by mixing flour and water into a paste, then shaping it into small balls by hand or chopsticks. Boil in water, add scallions, eggs, and greens, season with salt, and cook simply.
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  Beijing-style Braised Pork Shreds

  Xiao Jing Jiang Rou Si is a Chinese dish made with pork tenderloin, sliced and marinated, then stir-fried with scallions and cucumber strips, finished with sweet bean sauce. It has a glossy red color, tender meat, and rich sauce aroma.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Braised Chestnuts with Mushrooms

  Chestnut and mushroom stew is a dish made primarily with chestnuts and mushrooms. After removing the shells, chestnuts and rehydrated mushrooms are cooked together with water, soy sauce, sugar, and other seasonings over medium-low heat until the chestnuts are soft and the mushrooms are flavorful, with a thickened sauce.
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  Braised Eggplant Rice Bowl

  Braised eggplant rice bowl features eggplant as the main ingredient, which is fried or pan-fried and then simmered with a seasoned sauce until tender and flavorful. Cooked rice is served in a bowl, and the braised eggplant along with its sauce is placed on top to form a complete rice bowl. Garlic, soy sauce, sugar, and other seasonings are commonly added during preparation to enhance the flavor.
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  Special Flavor Roast Pork

  Special flavor roasted pork uses belly pork as the main ingredient, marinated and then roasted in a hanging oven. The marinade includes soy sauce, cooking wine, and spices to infuse flavor. High heat creates a crispy skin while keeping the inside juicy, resulting in a unique taste.
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  Lotus Root Shreds with Pork

  Lotus root with pork shreds is a dish made by stir-frying finely sliced pork tenderloin with lotus root slices. The pork is marinated with starch and egg white for tenderness, then cooked with lotus root and seasonings like scallions, ginger, and garlic to preserve the natural flavors.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.

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