Lanling Pork Blood Soup (Dongjie Store)
Northeastern Chinese cuisine · ⭐ 4.5
No. 202, Wenchang Avenue
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. 202, Wenchang Avenue. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Homestyle Cold Dish, Pork Killing Dish, Fried Corn Cake with Steamed Soybean Dumplings.
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: Northeastern Chinese cuisine
- Rating: 4.5
- Address: No. 202, Wenchang Avenue
- Popular dishes: Homestyle Cold Dish, Pork Killing Dish, Fried Corn Cake with Steamed Soybean Dumplings, Aspic, Stuffed Intestine with Boneless Pork
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Dishes
Homestyle Cold DishHome-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.
Pork Killing DishSlaughterhouse 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.
Fried Corn Cake with Steamed Soybean DumplingsA traditional Northeastern Chinese dish made by frying corn cakes and steaming soybean dumplings, resulting in a crispy exterior and soft, sweet interior.
AspicBraised pork skin is a traditional dish made primarily from pig's skin. The preparation involves cleaning the pig's skin thoroughly, then stewing it until tender. Excess fat is removed, and the skin is cut into thin strips. Next, appropriate seasonings and water are added, and the mixture is slowly simmered to fully dissolve the collagen from the pork skin. Finally, it is cooled and solidified into a jelly-like consistency.
Stuffed Intestine with Boneless PorkA dish combining stuffed intestines and boneless pork, offering rich meaty flavors and a satisfying texture.
Blood SausageBlood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
Sour Cabbage and Pork PotA hearty dish made with pork belly and sour cabbage, slowly simmered to create a rich, tangy flavor.
Sour Cabbage SoupA savory soup made with fermented cabbage and meat or tofu, known for its tangy flavor and comforting warmth.
Sweet and Sour PorkGuobaorou 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.
Green Tomato and Potato SlicesA refreshing cold dish made with green tomatoes and potatoes, sliced and dressed with garlic, vinegar, and chili oil for a tangy and spicy flavor.