Palace Deer Banquet (Nangang Huaron Branch)
特色菜 · ⭐ 4.5
No. 2 Yiyuan Street, Huarong Hotel
Dragon Mate tips
If you are traveling in China to visit Harbin, this restaurant is worth a stop for great food. This restaurant is located at No. 2 Yiyuan Street, Huarong Hotel. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Blood Sausage Sashimi, Wu A Ge's Xiang-style Deer Meat Stir-fry, Dehydrated Lion's Mane Mushroom with Cantonese Bok Choy.
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: 特色菜
- Rating: 4.5
- Address: No. 2 Yiyuan Street, Huarong Hotel
- Popular dishes: Northeast Blood Sausage Sashimi, Wu A Ge's Xiang-style Deer Meat Stir-fry, Dehydrated Lion's Mane Mushroom with Cantonese Bok Choy, Frozen Pear Platter, Nurhaci Deer Shank
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Dishes
Northeast Blood Sausage SashimiNortheast blood sausage sashimi is made from pork blood, glutinous rice, and chopped green onion and ginger. After steaming, it is sliced and served raw. It has a smooth texture with rich salty and rice aroma.
Wu A Ge's Xiang-style Deer Meat Stir-fryA creative Hunan-style dish featuring tender deer meat stir-fried with chili, garlic, and ginger, delivering a bold, spicy flavor.- Dehydrated Lion's Mane Mushroom with Cantonese Bok ChoyDehydrated lion's mane mushroom paired with tender Cantonese bok choy, offering a delicate balance of umami and freshness.
Frozen Pear PlatterA platter of frozen pears, naturally thawed and sliced, served with honey and a touch of lemon for a refreshing, sweet-tart flavor.
Nurhaci Deer ShankNurhaci Deer Shank features tender deer shank slow-cooked in a secret sauce, delivering rich flavor and succulent texture. A traditional Chinese dish with modern appeal.
Imperial Handmade Colorful NoodlesA colorful cold dish made with handmade rice noodles and fresh vegetables, dressed in a tangy sauce.
Sichuan-style Garlic FishA flavorful dish featuring tender fish fillets stir-fried with garlic, chili, and Sichuan peppercorns, delivering a bold, spicy, and aromatic taste.
Sizzling Sichuan-style Deer Meat SlicesFresh deer meat slices stir-fried with Sichuan spices like dried chilies and Sichuan peppercorns, delivering a spicy and aromatic dish.
Steamed Large White FishSteamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
Celery, Lily Bulb, and Cashew Stir-FryA cold dish made with celery, fresh lily bulbs, and cashews. Blanch celery, clean and separate lily bulbs, and toast cashews. Mix all ingredients and season with salt, sugar, white vinegar, and a touch of sesame oil.
Bai Feng Tang Baked VenisonA fusion dish featuring venison glazed with a Hong Kong-style garlic, chili, and breadcrumb sauce, then baked to perfection—crispy outside, tender inside.
Sweet and Sour Venison in PotA Northeast Chinese dish featuring tender venison marinated, fried, and tossed in a sweet and sour sauce.
Foxtail Millet PorridgeA porridge made from foxtail millet, cooked by soaking and boiling the grains in water, resulting in a soft and nutritious dish.