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Wang Yu Wang De Mo Li Stew Fish (Qunli Branch)

Northeastern Chinese cuisine · ⭐ 4.1

No. 1435 Jingjiang East Road, Qunli

Dishes

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  Mixed Salad

  A refreshing cold dish made by mixing various vegetables such as cucumber, carrot, wood ear mushroom, and bean sprouts, dressed with a light seasoning.
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  Pork Shank in Original Sauce

  Braised pork knuckle is a dish primarily made with pork knuckles. Typically, the pork knuckles are blanched and then placed in a pot with soy sauce, cooking wine, scallions, ginger, star anise, and other seasonings. They are slowly stewed over low heat until the meat becomes tender and the broth thickens. The finished dish has a bright red color, tender meat, and retains the original flavor of the pork knuckle.
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  Homestyle Cold Dish

  Home-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
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  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.
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  Spicy Pepper and Dried Tofu

  尖椒干豆腐 is a dish primarily made with dried tofu and green chili peppers. The dried tofu is cut into strips or cubes, and the green chilies are sliced or chopped. Both ingredients are stir-fried together. Typically, the dried tofu is blanched first to remove any odor, then stir-fried with the green chilies and seasoned with appropriate seasonings until fully flavored.
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  Demoli Stewed Fish

  Demoli Stewed Fish is a specialty stew originating from Demoli Village in Fangzheng County, Heilongjiang Province, China. The main ingredients include fresh carp or grass carp, brine tofu, and wide potato noodles. During preparation, the fish is cut into pieces and stewed together with tofu and noodles in a large iron pot. Seasonings such as soy sauce, cooking wine, scallions, ginger, garlic, and dried chili peppers are added, and the dish is simmered over a wood fire for an extended period. The resulting stew has a rich broth and deeply infused flavors, making it a classic rural dish of Northeast China.
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  Demoli Stewed Fish

  Demoli stewed fish is a dish made by simmering fresh fish with ingredients such as vermicelli, tofu, and Chinese cabbage. The main preparation method involves cleaning the fish, then placing it together with the accompaniments into a pot, adding water or broth, and slowly stewing over low heat until the ingredients are fully infused with flavor.
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  Domo Li Stewed Carp

  Domo Li炖 Carp is a dish made with fresh carp, seasoned with vermicelli, tofu, and cabbage, slowly stewed in water or broth until the flavors are rich and the fish is tender.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Stewed Gaya Fish

  A Northeast Chinese dish made by slow-cooking Gaya fish with tofu and potatoes, resulting in a rich, savory flavor.
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  Fried River Shrimp

  A dish made by frying fresh river shrimp after marinating and coating them in batter, resulting in a crispy exterior and tender interior.
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  Old-style Tofu Skin Dish

  A traditional Chinese home-style dish made with dried tofu skin and minced pork, stir-fried with aromatics and seasonings for a savory, tender flavor.
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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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  House Specialty

  A signature dish featuring pork belly marinated, blanched, and slowly stewed until tender, then sliced and served. Seasoned with soy sauce, sugar, and cooking wine, along with scallions, ginger, and star anise.

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