Bailue Family Banquet (Anshan Street Branch)
Northeastern Chinese cuisine · ⭐ 3.8
No. 26 Anshan Street, Rongshi Subdistrict (at intersection of Anshan Street and Huayuan Street)
Dragon Mate tips
If you are traveling in China to visit Harbin, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 26 Anshan Street, Rongshi Subdistrict (at intersection of Anshan Street and Huayuan Street). It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Nine-spout Fish, Imperial Bone Dish, Home-style Stewed Bighead Carp.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Harbin
- Category: Northeastern Chinese cuisine
- Rating: 3.8
- Address: No. 26 Anshan Street, Rongshi Subdistrict (at intersection of Anshan Street and Huayuan Street)
- Popular dishes: Nine-spout Fish, Imperial Bone Dish, Home-style Stewed Bighead Carp, Sichuan Boiled Pork Slices, Board-Plated Pork Shank
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Dishes
Nine-spout FishA dish made by steaming fresh sea fish with scallions, ginger, garlic, soy sauce, and cooking wine, resulting in a tender and naturally flavorful seafood dish.
Imperial Bone DishA dish featuring pork ribs marinated in a secret sauce and slowly braised until tender, with rich aroma and glossy finish, representing imperial cuisine.
Home-style Stewed Bighead CarpMade with bighead carp, tofu, and Chinese cabbage, slowly stewed to create a rich, milky-white broth. The fish meat is tender and melts in the mouth, packed with nutrition.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Board-Plated Pork ShankA dish featuring tender pork shank, slow-cooked and sliced onto a serving board, seasoned with soy sauce and aromatics.
Red Wine Black Chicken FeetChicken feet are marinated in red wine after braising, resulting in a soft, tender texture with rich wine and braised flavors.
Crispy Fried Nine-Gut FishA Cantonese dish featuring nine-gut fish marinated and deep-fried to achieve a crispy exterior and tender interior.
Pickled Garlic Heart TubesA Chinese dish made with pork heart tubes stir-fried with pickled garlic, offering a crisp texture and tangy-spicy flavor.
Sweet and Sour PorkGuobaorou 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.
Spicy One-Flavor Hot PotA spicy Sichuan-style dish featuring a mix of meats and vegetables stir-fried in a rich, numbing chili sauce.