Dalian Fengwei Guan

This is a classic Dongbei noodle dish. Smoked pork slices are wrapped in freshly baked Northern flatbread, served with scallions and a special sweet bean sauce. The flatbread is crispy on the outside and soft on the inside, with a rich aroma of pork slices, offering a rich and satisfying texture.

Single order of signature smoked pork, with a firm texture and unique smoky aroma. Suitable for diners who feel the set meal portion is insufficient or wish to taste the smoked meat separately.

A single order of freshly baked Northern flatbread with distinct layers and a chewy texture. Suitable for pairing with other dishes or for added satiety.

Half-moon shaped wrappers filled with leeks, eggs, vermicelli, and dried shrimp, pan-fried until golden brown and crispy. Rich in juice when bitten, full of fresh leek aroma.

Traditional Northern home-style flatbread, made by rolling out dough and dry-frying it. Simple and rustic in flavor, with the natural aroma of flour, crispy on the outside and soft on the inside.

Pan-fried flatbread is cut into shreds and stir-fried with shredded meat, eggs (muyu), wood ear mushrooms, and vegetables over high heat. The flatbread shreds absorb the sauce and ingredients' aroma, with a moist and chewy texture.

Thick flatbread filled with plenty of fresh scallions, pan-fried until the outside is crispy and fragrant. Requires pre-order, with every bite delivering a rich scallion and bread aroma.

Selected beef shank is slow-cooked in a special brine, then sliced and served cold. The meat is firm and flavorful, the tendon is soft and chewy, with a balanced savory taste, an excellent cold appetizer.

Potatoes are cut into fine shreds, blanched, and then tossed with vinegar, minced garlic, and sesame oil. The texture is crisp and refreshing, with a palate-cleansing acidity, a common Dongbei cold dish.

Fresh peanuts are tossed with seasonings, possibly with diced vegetables. The texture is crisp or soft, savory and refreshing, suitable as a snack with drinks.

Shredded cabbage hearts are tossed with a sweet and sour sauce, often with shredded dried tofu, peanuts, and cilantro. The texture is crisp and juicy, refreshing and palate-cleansing.

Shredded smoked chicken is paired with crushed cucumber and tossed with minced garlic sauce. The smoky flavor of the chicken combines with the crispness of the cucumber, creating a unique and layered flavor.

Classic Northern dumplings with a filling of ground pork and fresh leeks. Thin skin and large filling, the leek aroma overflows when bitten, and the juice is fresh and delicious.

Dumplings filled with sweet cabbage and pork. The filling is sweet and crisp, highly popular, and suitable for those who dislike the taste of leeks.

Dongbei-style dumplings filled with fermented pickled cabbage and pork. The slightly sour flavor of the pickled cabbage balances the richness of the pork, making it appetizing and not greasy.

Each dumpling is filled with fresh shrimp and meat filling, served in portions of 10. The sweetness of the seafood and the aroma of the pork are perfectly combined, resulting in a chewy and delicious texture.

Dongbei pickled cabbage is shredded and stir-fried with shredded pork over high heat. The pickled cabbage is sour and crisp, the shredded pork is tender, a very appetizing home-style stir-fry.

A Dongbei-style stir-fry featuring chili peppers (la pizi) as the main ingredient, possibly stir-fried with meat. The flavor is spicy and satisfying, with a unique peppery aroma, suitable for chili lovers.

Pork belly with alternating layers of fat and lean meat is slow-cooked with soy sauce, sugar, and spices. The meat is tender and flavorful, with a bright red color, rich but not greasy, and melts in your mouth.

Napa cabbage is stewed with pork, allowing the cabbage to absorb the savory sweetness of the meat. The soup is rich, and the cabbage is soft and sweet, a warming stew.

Boiled pork belly is sliced thinly and served with a rich minced garlic soy sauce. The slices are refreshing and not greasy, very appetizing with the pungent garlic sauce.

Cod chunks are pan-fried and then braised in sauce until the liquid reduces. The fish is delicate and tender, and the sauce is savory, sweet, and slightly spicy, rich and flavorful.

Cleaned braised pork intestines are stir-fried with plenty of scallions over high heat. The intestines are crispy on the outside, soft and chewy on the inside, absorbing the scallion and sauce aroma, full of fragrance.

Tender beef slices are stir-fried with plenty of scallion sections over high heat. The beef is tender and juicy, with a rich scallion aroma, a classic stir-fried dish.

Cooked pork belly is sliced and then stir-fried with doubanjiang (fermented bean paste), garlic sprouts, etc. The flavor is savory and slightly spicy, with the fatty parts being charred and not greasy, very appetizing.

Shredded pork is stir-fried with sweet bean sauce, usually served over shredded scallions or with fried tofu skin. Rich in sauce flavor, savory and sweet, with a unique taste.

Shredded dried tofu is stir-fried with shredded pork. The dried tofu is soft and absorbs the sauce, while the shredded pork is fragrant, a simple yet delicious home-style dish.

Fresh shrimp and eggs are gently stir-fried. The eggs are tender, and the shrimp are crisp, sweet, and fresh. The dish is colorful and suitable for all ages.

Chopped leeks are quickly stir-fried with eggs. The pungent aroma of leeks blends with the eggy flavor, creating a nutritious home-style dish.

Fresh tomatoes and scrambled eggs are stir-fried together. The sweet and sour tomato sauce coats the tender eggs. The flavor is sweet and sour, a classic comfort food.

Sweet luffa gourd is braised with flavorful scallops. The luffa is tender and juicy, and the broth is full of the sweetness of seafood.

Napa cabbage is quickly stir-fried with vinegar and chili peppers. The texture is crisp and tender, with distinct sour and spicy flavors, making it a very appetizing vegetarian dish.

Seasonal vegetables stir-fried over high heat to retain their crispness and original flavor. Light and refreshing, it pairs well with rich dishes.

A Northern specialty soup noodle. First, stir-fry shredded meat and vegetables (qiang guo) before adding broth and noodles to cook. The soup base is rich with the charred aroma of stir-fried vegetables, and the noodles absorb the soup, creating a unique flavor.

Noodles served with a hot and sour soup base, typically containing tofu, wood ear mushrooms, and shredded bamboo shoots. The flavor is sour and spicy, appetizing, and the noodles are smooth.

A soup made with Dongbei pickled cabbage and pork meatballs. The soup is refreshing and sour, the meatballs are tender and juicy, and the pickled cabbage cuts through the richness of the meat, resulting in a delicious flavor.

Fresh clams are simmered in a clear broth with ginger slices to remove any fishiness and enhance the flavor. The broth is full of the natural sweetness of seafood, refreshing and palate-cleansing.

A classic Chinese soup with shredded bamboo shoots, tofu, wood ear mushrooms, and egg drop, seasoned with vinegar and pepper. Thick in texture, with a balanced sour and spicy taste, it warms the stomach and whets the appetite.

A simple and refreshing home-style soup made with seasonal greens and egg drop. Lightly flavored, it retains the original taste of the ingredients.

A clear soup with seaweed (nori) and egg drop. The seaweed has a faint sea flavor, and the soup is refreshing and nutritious.

Soft and fluffy white rice, suitable for pairing with various stir-fried dishes and entrees.

A common Northern staple, congee made from millet. Golden in color, smooth and comforting in texture, with a faint rice aroma, it is good for the stomach and easy to digest.

Bottled beer, cold and refreshing, perfect for pairing with stir-fries and snacks during gatherings.

Assorted canned soft drinks, such as sodas, juices, or teas, offering thirst-quenching options.