Close

Chu's Kitchen · Liaoning Cuisine Dumplings

Northeastern Chinese cuisine · ⭐ 4.4

No. 5-5, Tiantan South Street, Unit 10

Dishes

• 

  Three Delicacies Steamed Dumplings

  Three Delicacies Steamed Dumplings feature a savory filling of pork, shrimp, and chives, steamed to perfection for a delicate and flavorful bite.
• 

  Beauty-Enhancing Stir-Fry

  A nutritious stir-fry featuring carrots, mushrooms, and green peppers, known for its health benefits and vibrant flavors.
• 

  Handmade Dumplings

  Handmade dumplings made with flour wrappers filled with pork and cabbage, sealed by hand and cooked by boiling or pan-frying. Soft, chewy texture with savory filling.
• 

  Caramelized Three Delicacies

  A traditional Chinese sweet dish made with fried potatoes, yams, and carrots coated in a hot sugar syrup that forms threads when pulled.
• 

  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
• 

  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
• 

  Stir-Fried Roman Lettuce

  A light dish made by quickly stir-frying romaine lettuce with garlic and a touch of oil, preserving its crisp texture and natural flavor.
• 

  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.
• 

  Celery and Pork Dumplings

  Celery and pork dumplings made with fresh celery and minced pork, wrapped in dough and cooked by boiling or steaming. Main ingredients: celery, pork, flour. Mix chopped celery with pork, add seasonings, fill into rolled dough wrappers, then boil or steam until done.
• 

  Chu's Pork Feast

  Chu's Pork Feast is a classic Northeastern Chinese farmhouse dish, primarily made with fresh pork, pork blood, pork liver, pork intestines, and other offal, stewed together with pickled cabbage, glass noodles, and frozen tofu. The dish is prepared by first simmering pork bones to make a broth, then adding cleaned offal and pickled cabbage for slow stewing, before finally adding glass noodles and tofu until cooked. The soup is rich and the ingredients are varied, reflecting the hearty and substantial style of Northeastern cuisine.
• 

  Steamed Filleted Sea Bass

  A dish made by steaming or braising thin slices of fresh sea bass, resulting in tender and flavorful fish.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
• 

  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
• 

  Fresh Shrimp Mǎoxiāng

  Fresh shrimp Mǎoxiāng is a Sichuan dish featuring fresh large shrimp and duck blood, with side ingredients like bean sprouts, wood ear mushrooms, yellow soybean sprouts, and rice noodles. Duck blood is blanched, then cooked with shrimp in a spicy麻 (ma) broth, followed by adding the vegetables to cook briefly. The broth is made by stir-frying doubanjiang, chili, Sichuan peppercorns, ginger, and garlic.

Reviews