Close

Northeast Sauce Bone House (Guantai Road Store)

Northeastern Chinese cuisine · ⭐ 4.5

No. 35 Guanda Avenue (opposite Dongguan Customs)

Dishes

• 

  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
• 

  五色拉皮

  五色拉皮是一道以凉拌为主的菜品，主要食材包括土豆、胡萝卜、黄瓜、豆芽和木耳，搭配煮熟的拉皮（通常为绿豆淀粉制成），将所有食材切丝或切片后混合，加入调味料拌匀。制作过程中注重食材的色彩搭配，呈现红、黄、绿、黑、白五种颜色。
• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
• 

  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
• 

  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
• 

  招牌酱骨头

  招牌酱骨头是一道以猪肋骨为主要食材的菜肴，经过焯水处理后，与酱油、糖、料酒、八角、桂皮等调料一同炖煮至软烂入味，使骨头充分吸收酱汁风味。
• 

  Beef and Onion Pie

  Beef and onion pie made with minced beef and chopped onions, seasoned and wrapped in pastry, then fried or baked. Salt and pepper are commonly added for rich flavor.
• 

  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich 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.
• 

  Zucchini and Egg Steamed Dumplings

  West Indian pumpkin and egg steamed dumplings are made primarily with West Indian pumpkin and eggs. The pumpkin is chopped and mixed with beaten eggs, then seasoned with appropriate seasonings and blended evenly to form the filling. This mixture is wrapped into dumpling wrappers and steamed until cooked through.
• 

  Sauce Bone Meat Sausage

  A traditional Chinese sausage made from pork belly, marinated in a secret sauce and stuffed into casings, then steamed or smoked for a savory, slightly sweet flavor.
• 

  Braised Pork Bones

  Stewed pork bones, a dish featuring pork bones as the main ingredient, is simmered with soy sauce, sugar, cooking wine, star anise, and cinnamon to achieve tender, flavorful meat. Proper heat control ensures the bones are soft and the meat fragrant.
• 

  Sour Cabbage Stewed with Vermicelli

  Suancai stewed with vermicelli is a dish featuring sour cabbage and rice noodles. Cut the cabbage, soak the noodles, then simmer with pork belly or ribs, water, and seasonings until the noodles are soft and the cabbage is flavorful.
• 

  Leek Egg Dumplings

  A traditional Chinese dish made with eggs and leeks, where egg mixture is shaped into dumplings and filled with chopped leeks, then steamed or pan-fried for a fresh and tender taste.

Reviews