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Xin Shang Shou Northeastern Small Restaurant (Fengguan Road Branch)

Northeastern Chinese cuisine · ⭐ 4.6

No. 22 Fengguan Road, Fengtai District, Ground Floor Commercial Space

Dishes

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  Ersao's Family-style Stew

  Er'sao's盆菜 is a dish made by layering various ingredients in a large bowl and slow-cooking them together. The main ingredients include pork, chicken, fish balls, radish, dried mushrooms, vermicelli, and tofu, which are simmered slowly to allow the flavors to blend harmoniously.
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  Jingdong's First Elbow

  Jingdong No. 1 Pig's Elbow is a dish primarily made with pork elbows. Fresh pork elbows are blanched, then slowly stewed with soy sauce, cooking wine, scallions, ginger, and other seasonings until tender and fully flavored. The finished dish has a bright red color and succulent, fall-off-the-bone meat.
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  Beijing's No. 1 Pork Elbow

  Beijing's Number One Pig Trotter is a dish primarily made with pork trotters, typically using skin-on pork trotters that are blanched and then braised or stewed until the meat becomes tender and rich without being greasy. During preparation, ingredients such as soy sauce, cooking wine, rock sugar, star anise, and cinnamon are commonly added to create a rich and flavorful taste.
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  Abundant Harvest

  Da Feng Shou is a stir-fried dish primarily made with a variety of vegetables, commonly including carrots, green peppers, corn kernels, string beans, and mushrooms. The ingredients are cut into pieces and stir-fried together with appropriate seasonings.
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  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
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  Crispy Fried Fresh Mushrooms

  Dry-fried fresh mushrooms are made primarily from fresh mushrooms. After washing and removing the stems, the mushrooms are drained and lightly coated with starch or flour before being deep-fried in hot oil until the surface turns golden and crispy. The finished dish is crispy on the outside and tender inside, preserving the fresh aroma of the mushrooms.
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  Clothesline Flatbread

  Drying rack pancake is a traditional flatbread made primarily from flour, water, and a small amount of salt, which is kneaded into dough, rolled out into thin sheets, and then cooked on a flat pan or baking tray. Additional ingredients such as scallions and sesame seeds can be added during preparation to enhance flavor. It is ready to eat when both sides are lightly golden.
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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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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Seafood Hot and Sour Soup

  Seafood spicy sour soup is a soup dish primarily made with seafood, seasoned with fragrant vinegar and chili peppers, and carefully simmered to create a rich, tangy, and spicy flavor. The type of seafood can be chosen according to personal preference, such as shrimp, fish fillets, or crab meat, and vegetables like wood ear mushrooms and bean sprouts are added to enhance both texture and nutrition.
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  Stir-fried Chicken with Mushroom Powder

  Stroll Chicken Mushroom Powder is a noodle dish primarily made with chicken and fresh mushrooms. The chicken is cut into pieces and stir-fried together with mushrooms, then seasoned and cooked until tender. Finally, it is mixed with boiled rice noodles or glass noodles to allow the ingredients to blend fully. The cooking process emphasizes precise heat control to ensure the chicken remains tender and the mushrooms retain their fresh aroma.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.

Reviews

• cheerful_orchid
  Honestly this new Northeast Chinese place is such a hidden gem in Fengtai. Super easy to find on the ground floor at 22 Feng Guan Lu, and there's parking right out front which is a huge plus in Beijing. The portions are honestly the best part — two of us ordered 2-3 dishes and we were totally stuffed. Plates are massive and the prices are super reasonable for Beijing. You HAVE to get the old-school pot-wrapped pork, so crispy on the outside and tender inside, that sweet and sour sauce with a little fruity kick, really authentic. The Demoli-style braised fish was also great, classic red-braised flavor, and the tofu and glass noodles inside just soaked up all the sauce. Place is clean and cozy inside, nice and warm too, and the staff were all really friendly. Heads up though — it gets packed during meal times, both the main hall and private rooms are usually full, so I'd definitely go a little early or off-peak. Great for hanging with friends or a family dinner, seriously good value for the money. Will absolutely be back!