Close

Gui Zi Liu Tie Guo Dun Yu (Chang Xing Lu Dian)

Northeastern Chinese cuisine · ⭐ 4.4

Zhongti Olympic Garden, Changxindian Subdistrict

Dishes

• 

  Northeast Homemade Big Noodles

  Northeastern homemade big拉皮 is a cold dish primarily made from starch-based ingredients, with main raw materials being potato starch or mung bean starch. After mixing the dough, steaming, and cooling, it is cut into wide strips. The process involves pouring the starch slurry into molds to steam until cooked, then cooling and peeling off as sheets before slicing into long strips. It is typically served with shredded cucumber and carrot, and dressed with a flavorful sauce.
• 

  Fathead Catfish from Reservoir

  Reservoir bighead carp is made primarily with fresh bighead carp, seasoned with辅料 such as ginger, scallions, and garlic, and prepared by steaming or braising. The fish meat is tender and smooth, the broth rich and flavorful, preserving the original taste and nutritional value of the fish.
• 

  Stove Fish

  Stove fish is a traditional dish primarily made with fish. Fresh live fish is selected and marinated with seasonings such as green onions, ginger, and garlic. After careful marination, it is slowly stewed on a specially designed stove. During the stewing process, the freshness of the fish blends perfectly with the aroma of the seasonings, resulting in a rich broth and tender fish meat.
• 

  Charcoal-grilled Lamb Skewers

  Charcoal-grilled lamb skewers are primarily made by cutting fresh lamb into small pieces, threading them onto bamboo skewers, and then marinating before grilling over charcoal. During preparation, spices such as cumin and chili powder are typically added to make the meat crispy on the outside and tender inside with a rich aroma.
• 

  Ceramic Pot Roasted Pigeon

  Carbon-fired squab is a dish primarily made with pigeon. After cleaning the pigeon, it is slowly stewed in a carbon stove until the meat becomes tender and fully infused with flavor. During preparation, ingredients such as ginger, scallions, and cooking wine are typically added to remove fishy odor and enhance aroma.
• 

  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.
• 

  Dumpling Balls

  Dough balls are a type of pastry made primarily with vegetables. The vegetables are typically chopped and mixed with seasonings, then wrapped in dough and steamed.
• 

  Cornmeal Pancake

  Cornmeal pancakes are a traditional Chinese dish made primarily from corn flour. After fermentation, the dough is pressed against the sides of a heated pan and baked. The outer layer is golden and crispy, while the inside is soft, sweet, and rich in the aroma of corn.
• 

  Duck Green River Carp

  Duck Green River Songhua Fish is made primarily from the specialty Songhua fish from the Songhua River, accompanied by辅料 such as tofu, wood ear mushrooms, and carrots, and prepared using clear stewing or braising methods. The fish meat is tender, the broth rich and flavorful, and the辅料 absorb the freshness of the fish.

Reviews