À la carte

Cold, crunchy, dressed with vinegar and a little sugar.

Test descriptoion

Thin slices under our own chilli oil, sesame and Sichuan pepper.

Sesame, minced pork, preserved vegetable, chilli oil poured hot.

Bruised by hand so the dressing soaks in. Sharp, cold, garlicky.

The Dongbei standard. Boiled, served with black vinegar and raw garlic.

Cumin in the filling, thicker wrapper, pan-fried until the base crackles.

Harbin's most argued-about dish. Twice-fried pork loin in a bright amber glaze.

Dry-fried with whole cumin, chilli flake and coriander on a cast iron plate.

Fried separately, then folded together in a dark garlic sauce.

Blistered in the wok with preserved vegetable and chilli.

Slow-cooked until the sauce turns sticky. Winter food.

Fermented broad bean paste, minced beef, a heavy hand of Sichuan pepper.

Pike-perch poached in chilli broth, finished with hot oil at the table.

Dried chilli, black vinegar, spring onion.