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Zoupuyuan · Shimo Fang

Northeastern Chinese cuisine · ⭐ 4.0

No. 38, Qingyuan Road

Dishes

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  Authentic Braised Tofu in Spiced Sauce

  Homestyle tofu made from fresh soybeans, coagulated with brine to create a unique texture. Cubed tofu is slowly simmered in a special seasoned broth to absorb rich flavors.
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  Hand-Torn Tofu in Large Pot

  A dish featuring soft tofu broken by hand and simmered in a large pot with minced meat and greens, seasoned with soy sauce and salt, slowly cooked over medium-low heat until flavorful.
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  Big Pot Pig Stew

  Big Pot Pig Stew is a Chinese dish made with pork and ingredients such as potatoes, cabbage, and vermicelli, cooked by stewing. It has a salty and fragrant flavor with rich broth.
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  Stewed Fish in Large Pot

  Stewed fish in a large pot is a dish made with fresh fish as the main ingredient, combined with potatoes, vermicelli, tofu, and other ingredients, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then slowly simmered in a large pot over low heat.
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  Braised Pork Meatballs

  Da Guo Shi Zi Tou is a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and slowly stewed in a large pot with water or broth until tender and flavorful.
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  Steamed Bun

  Baozi is a traditional steamed bread made primarily from flour and yeast. The dough is mixed, fermented, shaped, and steamed until soft and elastic with a smooth texture.
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  Small Pot Tofu

  Stir-fried tofu in a small pot, made with soft tofu, minced meat, greens, and mushrooms, slowly simmered in a small pot. Tofu is cut into cubes, cooked with seasoned minced meat, then simmered in broth or water until flavorful, finished with chopped scallions or cilantro.
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  Braised Pig Trotter with Crispy Skin

  Braised pork knuckles with a tiger skin texture is a dish made from pork elbows, blanched, colored, fried, then stewed in a clay pot with spices until tender and flavorful. Commonly seasoned with scallions, ginger, star anise, the meat becomes soft, red-glossy, and features a tiger-striped surface.
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  Zupu Pao Pao Cai

  Zupu盆盆菜 is a dish made by layering various ingredients in a large bowl and slow-cooking them. Key ingredients include pork belly, chicken, fish balls, tofu, cabbage, carrots, and mushrooms. Meat is blanched first, then layered with vegetables and mushrooms, followed by simmering in broth or water to absorb rich flavors.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  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.

Reviews

• miniature_tortoise
  Just hit up this new northeast Chinese spot inside Snowflake Creative Park on the west gate, Qingyuan Road #38. Super bright and flashy retro Chinese decor, regular tables on the first floor, private rooms and big round tables upstairs. Clean, spacious, perfect for families or hanging with friends. Portions are massive, prices are really fair, staff is super friendly and attentive, and food comes out fast. You HAVE to try the rustic braised tofu — honestly so silky it melts in your mouth. The Demoli stewed fish and the braised pork knuckle clay pot are rich and super hearty. And the braised pork belly is fall-apart tender, not greasy at all, amazing over rice. If you have a big group, grab the special big pot of kill-the-pig stew — tons of stuff in there, no gamey taste. Solid, authentic northeast Chinese food all around. Left totally stuffed, will definitely come back.