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Liaoning Grand Hotel Chinese Restaurant (Huanghe South Road Store)

Northeastern Chinese cuisine · ⭐ 4.3

No. 105 Huanghe South Avenue, Liaoning Building, 1st Floor (near Taishan Road)

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Shandong Steamed Buns with Chopped Dough

  Shandong qiangmian mantou is a traditional Chinese flour food made primarily from flour, water, and a small amount of alkali. The dough is kneaded repeatedly to develop elasticity, then divided, rolled into rounds, and steamed. It has a chewy, elastic texture.
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  Osmanthus Glutinous Rice Lotus Root

  A traditional Chinese dessert made by filling lotus root with glutinous rice and simmering in osmanthus syrup, resulting in a sweet, fragrant, and tender dish.
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  Fruit Sweet and Sour Pork

  A creative fusion dish combining crispy pork with fresh fruit, coated in a sweet and sour sauce for a refreshing twist on traditional sweet and sour pork.
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  Stir-fried Lotus Leaf with Tomatoes

  Made with lotus white (core of Chinese cabbage) and tomatoes, stir-fried quickly. Bright color, crisp-tender texture, pleasantly sour-sweet flavor, highlighting the natural taste of vegetables.
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  Stoneware Seafood Tofu

  Stoneware Seafood Tofu is a dish made primarily with soft tofu and various seafood ingredients such as shrimp, squid, and clams, cooked in a heated stoneware pot. The tofu and seafood blend together in the high-heat stoneware, locking in freshness and creating a rich, flavorful texture.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Braised Pork Belly with Crispy Skin

  Hǔpí kòuròu is a Chinese dish made with pork belly. The meat is boiled, sliced, and fried until the skin is slightly crispy and wrinkled, then steamed with seasonings to make it tender and flavorful. It's flipped onto a plate to create a tiger-striped appearance.
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  Sour Cabbage with Pork and Blood Sausage

  Suancai Baizhuru is a dish made primarily with sour cabbage, pork belly, and blood sausage. Pork belly slices are stewed with sour cabbage, and blood sausage is added last to create a rich broth, tender meat, and fresh sausage. It's typically simmered slowly with water or broth to blend flavors.
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  Sour Radish Stir-fried Intestine Strips

  A spicy Sichuan dish made by stir-frying pork intestine strips with sour radish, garlic, and chili for a tangy, savory flavor.
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  Iron Plate Xinmin Blood Sausage

  Xinmin blood sausage made from pork blood, glutinous rice, and spices, stuffed, steamed, sliced, then pan-fried on a hot iron plate. Rich and savory with a slightly crispy exterior and soft, sticky interior.
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  Yellow Wine Braised Pork

  A Chinese dish made by slow-cooking pork belly with yellow wine, soy sauce, and sugar until tender and flavorful.

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