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Zhi Wei Xiao Chu People's Commune (Changzheng Street Branch)

Northeastern Chinese cuisine · ⭐ 4.5

40 meters north of the intersection of Changzheng Street and Yuanming Road, west side of the road

Dishes

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  Northeast Homemade Tofu

  A traditional Northeast Chinese dish made with homemade tofu and seasoned with minced pork, scallions, garlic, and ginger. The tofu is crispy on the outside and tender inside, offering a rich, savory flavor.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Coca-Cola Chicken Wings

  Cola chicken wings is a dish made by stewing chicken wings with cola, ginger slices, and other seasonings. After blanching, the wings are simmered in cola until the sauce thickens and the wings are flavorful with a glossy surface.
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  Homestyle Cold Dish

  A refreshing cold dish made with fresh vegetables like cucumber, carrot, and wood ear mushroom, seasoned with garlic, vinegar, and chili oil for a crisp and flavorful bite.
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  Stir-Fried Organic Cauliflower

  Stir-fried organic cauliflower is a home-style dish made with organic cauliflower. Cut cauliflower into small florets, blanch, then stir-fry with garlic slices and ginger threads, finally add seasonings and stir well.
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  Ancient Method Lion's Head Meatballs

  A traditional Chinese dish made with seasoned pork meatballs slowly braised in savory broth until tender and flavorful.
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  Demoli Qingjiang Fish

  Demoli Qingjiang Fish is a characteristic stew originating from Demoli Village in Heilongjiang Province, Northeast China. The main ingredient is fresh carp or grass carp from the Qingjiang River, paired with locally produced tofu and vermicelli. The basic method involves placing the cleaned whole fish, tofu, and vermicelli into a large iron pot, adding seasonings such as soy sauce, cooking wine, scallions, ginger, and garlic, and stewing over a wood fire for an extended period. The resulting dish has a rich broth with fully infused flavors.
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  Stir-fried Tofu with Wild Mushrooms

  A traditional Chinese dish made by stir-frying fresh wild mushrooms and soft tofu in a savory sauce, resulting in a rich and aromatic flavor.
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  Orange-Scented Sweet Pork

  Orange-flavored Sweet and Sour Pork is made from pork tenderloin, cut into pieces, coated in starch batter, then deep-fried until golden and crispy. It's tossed in a sauce of sugar, vinegar, water, and orange juice, creating a sweet and tangy citrus glaze that coats each piece evenly—crispy outside, tender inside, with a refreshing fruit aroma.
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  Stewed Pork Shank with Yellow Mushrooms in Hot Pot

  A dish of slow-cooked pork shank with yellow mushrooms, served in a heated stone pot for enhanced aroma and warmth.
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  Stewed Pork Cracklings with String Beans in Clay Pot

  A hearty dish made by stewing pork cracklings and string beans in a clay pot, resulting in a savory and satisfying flavor.
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  Old Tofu

  Old tofu is a traditional dish primarily made from tofu, which becomes soft and tender after stewing, fully absorbing the broth. It is typically prepared with meat or vegetables to enhance texture and nutrition, then reduced to concentrate the flavors.
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  Stewed Chicken in Iron Pot

  Iron pot stewed native chicken is a dish made primarily with native chicken, seasoned with various spices and seasonings, and slowly simmered in an iron pot. The preparation method is simple: first clean the native chicken and cut it into bite-sized pieces; then sauté with aromatics such as green onions, ginger, and garlic to release their fragrance; finally add water or broth and simmer over low heat until the chicken becomes tender and the sauce thickens.

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