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Pang Family Soy Sauce Bone Old Restaurant

Northeastern Chinese cuisine · ⭐ 4.3

No. 170 Tongjiang Street

Dishes

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  Signature Sauce Bone-in Pork Ribs

  Signature braised pork knuckles are made from pork bones, blanched to remove odor, then slowly stewed with secret sauce and spices. The sauce typically includes doubanjiang, soy sauce, sugar, star anise, and cinnamon, making the bones tender and flavorful.
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  Signature Sauce-Braised Pork Bones

  Pork bones marinated in a secret sauce and slowly braised until tender, offering rich flavor and succulent marrow.
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  Oil-Poured Dry Tofu

  Oil-braised dried tofu is a dish made with dried tofu as the main ingredient. The tofu is cut into pieces, blanched to remove odor, then pan-fried in hot oil until golden brown on both sides. Finally, a sauce made of soy sauce, dark soy sauce, sugar, vinegar, and water starch is poured over and simmered to infuse flavor.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Pork with Golden Gully

  A traditional Chinese dish featuring slow-cooked pork belly and vegetables, served in a clay pot for rich flavor.
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  Pork Skin Jelly

  Meat皮冻 is a traditional dish primarily made from pork skin. The preparation involves cleaning the pork skin thoroughly, then simmering it until tender. Afterward, the meat皮 is filtered out, leaving only the broth. This broth is poured into a container and chilled until it solidifies. Finally, it is cut into pieces for serving.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Crispy Fried Shrimp

  Soft-fried shrimp is a dish made primarily with shrimp, prepared through steps such as marinating, coating in batter, and frying. The shrimp is specially treated to be crispy on the outside and tender on the inside, with a golden color and delicious flavor.
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  Sauce Noodles

  A cold dish made with starch noodles, vegetables, and a savory sauce, popular in Chinese cuisine.
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  Braised Pork Bones

  Stewed bone is a traditional dish primarily made with pork bones. The preparation involves simmering the pork bones and marinating them in a specially crafted sauce, allowing the flavorful broth to deeply penetrate the marrow, resulting in a rich, savory taste.
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  Sour Cabbage Pork Dumplings

  Sour cabbage pork dumplings are made with a filling of fermented cabbage and minced pork, wrapped in thin dough and steamed or boiled until tender.
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  Braised Bone with Sour Cabbage

  A hearty dish made by slow-cooking bones with sour cabbage, resulting in a rich, tangy broth and tender meat.
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  Mahjong Noodle Salad

  Mahjong large vermicelli is a cold dish made with wide rice noodles, featuring ingredients like potato starch vermicelli, cucumber strips, carrot strips, and bean sprouts. Cook the vermicelli, rinse with cold water, drain, then mix with vegetables and dressing made from soy sauce, vinegar, garlic, chili oil, and sesame oil.

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