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Lumingchun Restaurant (TieXi Branch)

Northeastern Chinese cuisine · ⭐ 4.2

No. 49 Jianshe East Road, Xinghua Subdistrict (southwest corner of the intersection of Jianshe East Road and Aigong South Street; directly opposite Snow Beer Factory)

Dishes

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  Cold-Blended Chrysanthemum

  A refreshing dish made by mixing fresh chrysanthemum petals with vegetables like cucumber and carrot, dressed with garlic, vinegar, soy sauce, and sesame oil.
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  Large Shrimp

  Shrimp is a dish primarily made with fresh shrimp, typically prepared by removing the shells and intestinal tract, then pan-frying, stir-frying, or steaming. Seasonings such as scallions, ginger, garlic, cooking wine, and soy sauce can be added according to taste to maintain the tender texture of the shrimp 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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  Clear Red Bean Bun

  A Chinese pastry made with glutinous rice flour and sweet red bean paste, steamed to a soft and delicate texture.
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  Crispy Fried Pork Strips

  焦熘肉段 is a Chinese dish made with pork tenderloin. The meat is cut into pieces, coated in starch paste, deep-fried until crispy outside and tender inside, then quickly stir-fried with a sauce of soy sauce, vinegar, sugar, and cooking wine to coat evenly.
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  Pan-fried Yellow Croaker

  A dish of fresh yellow croaker fish, marinated and pan-fried until golden brown, resulting in tender meat and crispy skin.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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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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  Blood Sausage Stewed with Sour Cabbage

  A traditional Northeast Chinese dish made by stewing blood sausage with sour cabbage, resulting in a rich and tangy flavor.
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  Deer Tendon

  Deer tendon is a delicacy made from the tendons of deer hooves, typically simmered in broth for a gelatinous, chewy texture.
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  Sesame Sauce Noodles

  Sesame sauce noodles is a dish primarily made with rice noodles and sesame paste. The rice noodles are boiled and then rinsed with cold water to maintain their chewy texture. A sauce is prepared by mixing sesame paste with minced garlic, vinegar, soy sauce, and sugar, which is then poured over the noodles. Finally, chopped green onions and chili oil are sprinkled on top.

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