Close

Gao's Old Street Beef Bone Soup (Luquan Branch)

Northeastern Chinese cuisine · ⭐ 3.8

150 meters northeast of the intersection of Xinxing Road and Fancheng Street

Dishes

• 

  Stir-Fried Black Mushrooms with Garlic

  Garlic stir-fried black fungus is a Chinese home-style dish using dried black fungus and garlic as main ingredients. Soak the dried fungus, blanch, then stir-fry with garlic in hot oil. Add salt and soy sauce to taste, and cook until flavorful.
• 

  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish made primarily with fresh organic cauliflower, stir-fried with ingredients such as pork belly and dried chilies. During preparation, the ingredients are first stir-fried until fragrant, then seasonings are added and mixed evenly. Finally, it is served in a preheated dry pot to maintain the dish's warmth and texture.
• 

  Mixed Grain Stir-fry

  A healthy dish made by stir-frying mixed grains like corn, millet, and oats with vegetables such as bell peppers and carrots.
• 

  Sandy Onion and Lamb Liver

  Liver and sand leek stir-fry is a dish made primarily from lamb liver and sand leeks. Clean and slice the liver, blanch to remove odor, and wash the sand leeks. Stir-fry liver quickly in hot oil until colored, add sand leeks, then season and serve.
• 

  Roasted Beef Tendon

  Roasted beef tendons is a dish made primarily with beef tendons. After blanching, the tendons are marinated with seasonings and then grilled in an oven or over charcoal. Beef tendons are rich in collagen, offering a chewy texture; during roasting, the exterior becomes slightly charred while the inside remains tender and soft.
• 

  Grilled Yellow Fat Steak

  Grilled Yellow Fat Steak uses high-quality beef with a distinct yellow fat layer, typically from ribeye or sirloin cuts. Main ingredients include thick-cut steak, salt, black pepper, and a small amount of cooking oil. The steak is seasoned with salt and pepper, then seared on a high-heat grill or pan to lock in juices, and cooked to the desired doneness. The yellow fat melts during cooking, infusing the meat with rich flavor. The result is a crispy exterior and tender, juicy interior with evenly distributed fat.
• 

  Sesame Pancake and Fried Dough Noodles Platter

  A platter featuring crispy fried dough noodles and soft, savory pancakes made from flour and eggs. The pancakes are pan-fried until golden, while the noodles are deep-fried for a crunchy texture. A classic Chinese snack combination.
• 

  Beef Bone with Marrow

  Beef Bone with Marrow is a dish made primarily from beef leg bones or vertebrae containing marrow. The bones are cleaned and typically slow-cooked or roasted for several hours. They are simmered in water with basic seasonings like ginger and scallion until the marrow softens and blends with the broth. The cooked marrow has a creamy, pale texture and a rich flavor. It is often scooped out with a spoon or sucked through a straw.
• 

  Beef Dumplings

  Beef dumplings made with lean beef mince, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, wrapped in thin dough and steamed. Shaped like a half-moon, they are delicate, juicy, and flavorful.
• 

  Sour Cabbage with Pork Belly Soup

  Suancai Cuan Bai Rou is a traditional dish primarily made with sour cabbage and pork belly. The preparation involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the broth becomes rich and the meat is tender.
• 

  Flavorful Laba Garlic

  Flavorful Laba Garlic is made by soaking purple garlic in a mixture of rice vinegar and sugar, then aged for weeks. The garlic turns bright green, with a crisp texture and tangy-sweet flavor, perfect as a side dish or condiment.
• 

  Spicy Grilled Fish

  Spicy grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables and then grilled. The fish meat is tender, the skin is crispy, and the spicy seasoning penetrates deeply, creating an appealing color and aroma.
• 

  Spicy Beef Head Feast

  A spicy beef head dish made by braising and stir-frying with Sichuan peppercorns and chili, delivering a bold, numbingly hot flavor.

Reviews