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Wolf D. Tempting Sauce Bones (Sanlong Branch)

Northeastern Chinese cuisine · ⭐ 3.7

No. 165 Shenliao Road, Door 3, 1st Floor

Dishes

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  Five-Spice Braised Pork Ribs

  A Chinese dish made by slow-cooking pork ribs with five-spice powder and other seasonings until tender and flavorful.
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  Stewed Pork Blood Sausage with Sour Cabbage

  A hearty dish of pork blood sausage and sour cabbage simmered together, delivering a rich, savory flavor with a tangy kick.
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  Kung Pao Chicken

  Kung Pao Chicken is a classic Sichuan dish made with diced chicken breast, peanuts, dried chili peppers, and Sichuan peppercorns. The chicken is velveted with egg white and starch, then stir-fried with scallions, ginger, and garlic. It is tossed in a savory-sweet-sour sauce made from soy sauce, vinegar, sugar, and starch, and finished with crispy peanuts. The dish features tender chicken, crunchy peanuts, and a balanced flavor of savory, sweet, sour, and numbing spiciness.
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  Sweet and Sour Pork

  A classic Northeast Chinese dish made with pork belly coated in starch, deep-fried and tossed in a sweet and sour sauce.
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  Spicy Cow Heart Cabbage

  A spicy Sichuan-style dish made with cow heart cabbage, stir-fried quickly with chili and garlic for a crisp, flavorful bite.
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  Stir-Fried Cabbage

  A quick stir-fry dish made with cabbage and seasonings like garlic and chili, resulting in a crisp and savory flavor.
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  Blanched Fresh Tofu Skin

  A dish featuring fresh tofu skin quickly blanched in boiling water and dressed with a savory sauce, highlighting its natural flavor and tender texture.
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  Spicy Hot Pot You Can Drink

  A spicy hot pot soup that can be drunk is a Chinese fast food dish, primarily made with various vegetables, meats, and seafood, cooked with a spicy and numbing hot pot base. Its characteristics include a rich broth and abundant ingredients, allowing diners to enjoy both the natural freshness of the ingredients and the spicy, numbing flavor of the hot pot base.
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  Spicy Stir-Fried Pork Strips

  Spicy stir-fried pork strips is a classic Chinese home-style dish made primarily with pork and chili peppers. The pork is sliced into fine strips, marinated with seasonings, and then stir-fried together with sliced chili peppers until the pork is fully cooked and the peppers are just tender. Common seasonings used in the process include cooking oil, soy sauce, and rice wine.
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  Spicy Stir-fried Pork Spine

  A spicy stir-fry dish made with pork spine, seasoned with chili and Sichuan pepper for a bold, aromatic flavor.
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  Braised Pork Spine

  Stewed pork spine ribs is a traditional Chinese dish using pork spine ribs as the main ingredient. The ribs are first washed and simmered, then seasoned with soy sauce, sugar, and spices, and slowly stewed until fully flavored. The finished dish has a rich sauce aroma, tender meat that easily separates from the bone, and a delicious taste.
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  Sizzling Japanese Tofu

  Sizzling Japanese tofu is a dish made primarily with Japanese tofu, accompanied by vegetables such as green peppers, onions, and carrots, and cooked on a hot iron plate. The Japanese tofu is sliced and pan-fried on the iron plate until the surface turns slightly golden, then seasoned sauce and vegetables are added and stir-fried evenly, allowing the ingredients to fully absorb the flavor of the sauce.
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  Spicy Hand-Shredded Sauce Pork Spine

  Spicy Hand-Shredded Sauce Pork Spine is a dish primarily made with pork spine. The pork spine is first blanched to remove impurities, then stewed with scallions, ginger, and cooking wine until tender. The meat is then manually shredded from the bones. In a separate pan, seasonings like doubanjiang (broad bean paste), dried chilies, and Sichuan peppercorns are stir-fried until fragrant. Broth and soy sauce are added to create a sauce, into which the shredded pork is tossed and stir-fried until evenly coated with the rich, spicy, and numbing sauce.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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