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Old Sister Northeast Home Cooking (Houtai Branch)

Northeastern Chinese cuisine · ⭐ 3.6

Xinjin Road, HouTai Zhongbei Industrial Park

Dishes

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  Northeastern Pig-Killing Stew

  A traditional Northeast Chinese stew made with fermented cabbage, blood sausage, pork belly, and bones, slow-cooked for rich flavor.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
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  Crispy Fried River Shrimp

  Dry-fried river shrimp is a dish primarily made with fresh river shrimp. After cleaning, the shrimp are marinated with seasonings to absorb flavor, then drained of excess moisture. Next, they are deep-fried over medium-high heat until golden and crispy, then sprinkled with salt and other seasonings.
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  Dry-Fried Silkworm Pupae

  Dry-fried silkworm pupae is a Chinese dish featuring silkworm pupae as the main ingredient, stir-fried in oil until the surface is slightly crispy, then seasoned with chili, scallion, ginger, and garlic.
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  Dry-Fried Cicada Nymphs

  Dry-fried cicada nymphs is a dish primarily made with cicada nymphs as the main ingredient. The nymphs are first cleaned and then stir-fried in oil until golden and crispy. During cooking, seasonings such as garlic, ginger, and chili are added to enhance the aroma, and finally, chopped green onions are sprinkled on top for extra fragrance.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  熏酱大排骨

  熏酱大排骨是一道以猪大排骨为主要食材的菜肴，经过腌制后，用特制熏酱汁慢炖或焖煮至软烂入味。制作过程中通常加入酱油、糖、香料等调味，使排骨色泽红亮，味道浓郁。
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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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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