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Wei Zong Folk Restaurant (Luhui International City Dutch Town Store)

Northeastern Chinese cuisine · ⭐ 4.5

No. 123, Building 36, Zone 5, Luhui International City, Yuanda Street

Dishes

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  Traditional Stir-Fried Pork Cutlets

  Traditional stir-fried meat strips is a Chinese dish made primarily with pork tenderloin. The meat is cut into pieces, coated in a starch batter, deep-fried until golden brown, then stir-fried with ingredients such as scallions, ginger, and garlic. Finally, a prepared sauce—typically consisting of soy sauce, sugar, vinegar, cooking wine, and water-thickened starch—is added and stirred to thicken the dish.
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  Traditional Sweet and Sour Pork

  Traditional Sweet and Sour Pork is a dish made primarily from pork tenderloin. The tenderloin is sliced thinly, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings to coat the meat slices in a glossy glaze.
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  Weizong Big Mixed Salad

  A refreshing salad made with fresh seasonal vegetables and a secret sauce, featuring crisp textures and balanced flavors.
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  Big Steamed Cake

  A traditional Chinese steamed cake made from glutinous rice flour and sugar, known for its soft and sweet texture.
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  Spicy Bone筋 Stir-fried with Pepper and Steamed Bun

  A spicy stir-fry dish featuring tender pork bone筋, peppers, and garlic, served with steamed buns for a satisfying bite.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Smoked Chicken

  Smoked chicken is a traditional dish with chicken as the main ingredient. After marinating, the chicken absorbs the aroma of smoke during a specific smoking process, resulting in a unique flavor. It has a golden color, tender meat, and a rich smoky fragrance.
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  Century Braised Pork Belly

  Century Braised Pork Belly is a classic Chinese dish featuring slow-cooked pork belly with a rich, glossy glaze and tender texture.
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  Okra and Yam Stir-fry

  Okra and yam slices stir-fried quickly in a pan, offering a fresh and healthy dish rich in fiber and vitamins.
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  Garlic Pork Sausage

  Suan ni xue chang is a dish made primarily from pig blood and intestines. Fresh pig blood is filled into clean pork intestines, boiled until done, sliced, and served with a prepared garlic sauce. Proper heat control ensures a tender texture.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

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