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Xiao Li Kou Northeastern BBQ (Pu Huang Yu Store)

Northeastern Chinese cuisine · ⭐ 4.6

South Gate, GOGO New Era

Dishes

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  Stir-fried Clams with Ginger and Scallion

  A classic Chinese dish featuring fresh clams stir-fried with ginger and scallions, delivering a savory and aromatic flavor.
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  Couple's Big Meat Dish

  Xiao Liang Kou Da Kuai Rou is a home-style dish featuring pork belly. The large pork belly cubes are blanched to remove odor, then stewed with soy sauce, sugar, and cooking wine until tender and flavorful. Commonly cooked with green onions, ginger slices, and star anise for a soft texture and bright red color.
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  Crispy Fried Fresh Mushrooms

  A Chinese dish made by frying fresh mushrooms after marinating and coating them in batter, resulting in a crispy exterior and tender interior.
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  Crispy Fried Fresh Mushrooms

  Dry-fried fresh mushrooms are made primarily from fresh mushrooms. After washing and removing the stems, the mushrooms are drained and lightly coated with starch or flour before being deep-fried in hot oil until the surface turns golden and crispy. The finished dish is crispy on the outside and tender inside, preserving the fresh aroma of the mushrooms.
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  Shredded Pork Heart

  Shredded pig heart is a dish made primarily from pig heart. After cleaning, the heart is boiled in water, then torn by hand into strips and seasoned or stir-fried.
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  Stewed Pork Ribs with Green Beans and Potatoes

  A hearty dish of pork ribs stewed with green beans and potatoes, resulting in tender meat and flavorful vegetables.
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  Grilled Pork Rind

  Roasted pork heart is a dish primarily made with pork heart as the main ingredient. To prepare it, the pork heart is first cut into appropriate sizes and then marinated to absorb flavors. Next, it is grilled over charcoal or in an oven until the surface turns golden and the meat becomes tender. Finally, seasonings can be sprinkled according to taste to enhance aroma.
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  Century Egg

  Century egg, also known as preserved egg or pine-pattern egg, is made by curing eggs—usually duck or chicken eggs—in a mixture of alkaline substances and clay. The egg white becomes gel-like with dark patterns, while the yolk turns deep green or gray-black and becomes thicker in texture.
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  Lamb Skewers with Red Willow

  Lamb skewers made from fresh lamb cut into cubes, threaded onto tamarisk branches, marinated, and grilled over charcoal. The burning tamarisk branches release a unique aroma that imparts a special flavor to the lamb.
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  Braised Pork and Eggplant

  Meat and eggplant stir-fry is a Chinese dish using pork chunks and eggplant as main ingredients. Pork is blanched or pan-fried, eggplant is fried or sautéed until soft, then both are stir-fried together with soy sauce, sugar, and salt until flavorful.
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  Sour Cabbage and Blood Sausage Pot

  Suancai Xuechang Pot features sour cabbage and pig blood sausage as main ingredients. Sliced sour cabbage is stewed with blood sausage in a pot, seasoned with ginger, scallions, and water or broth, slowly simmered until flavorful. The soup is slightly yellow, with crisp sour cabbage and tender blood sausage.
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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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  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.

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