Jinying Restaurant, located in Omijiang, is a fly restaurant with only more than 20 square meters, mainly engaged in Northeast home cooking. Before being recommended by Chen Xiaoqing, the chief director of the tip of the tongue, it was already a backyard canteen for surrounding residents, and the meal time was full, and even had to wait for an hour during peak hours, and diners had to write their own menus.

If you come for Chen Xiaoqing's fame, you can directly order the four dishes of "Chen Xiaoqing's same style": stewed tofu pot with bone-splitting meat, preserved egg tofu, fried eggplant in sauce and fried leeks with shredded potatoes. The first course is full of flavor and freshness, with lean and tender meat removed from the pork bones, torn into strips, and floated in a miso soup covered with cabbage, bean sprouts, and white tofu, and the bottom is dotted with solid alcohol. The green pepper has a certain degree of spiciness, the skin is thin but retains the crisp juice, and the tough taste of the eggplant with the skin contrasts with the tough taste, there is another dish of roasted eggplant in the store, the price is five yuan more expensive, the cooking method and side dishes are almost the same, but the eggplant is peeled and then fried, the eggplant body absorbs the sauce, more soft and glutinous flavor, and the oil is smooth and thick. Preserved egg tofu and fried leeks with shredded potatoes are a lot lighter, the former is suitable for wine, preserved eggs and green peppers are diced and sprinkled on the water tofu, and then a spoonful of soy sauce can be drizzled, the method is simple, and the heat is relieved; The latter is a traditional method in the Northeast, where the shredded potatoes are very thin and thin, and they are fried quickly over high heat to maintain crispness and refresh.

If you want the proprietress to recommend a specialty, stir-fried pork belly with spicy cabbage is an absolute signature. The spicy cabbage is pickled at home, sour and spicy enough, and it is very appetizing to stir-fry with fat and thin pork belly, but there are also a large number of green peppers as green leaves in this dish, which does not add luster to the taste level, and there is a suspicion of filling the weight. The pickled vegetable powder is even more sour, fresh but not salty, the vermicelli is elastic and fattening, and it is refreshing to take a bite. The pot wrapped meat is very special, the sauce is only seasoned with vinegar, and the flavor is slightly thin; The whole body is fried relatively fluffy, the pouring juice is thick and lingering, the part that has not been poured is extremely crispy and fragrant, the pouring place is relatively soft, the meat slices and hanging paste are thick and round, and the taste is somewhat similar to the vinegar slippery ribs.

The name of the shop "Jin Ying" is the name of the landlord's two daughters, and the "Jin Ying" sisters sell breakfast in the morning, making only pickle noodle soup, mixed noodles and wontons. At 10 o'clock in the morning, he handed over to the proprietress Wang Hongliang on time and began to cook Northeast cuisine until half past 8 in the evening. The unit price of the stir-fried dishes in the store is mostly between 12-25 yuan, the ingredients are fresh, and the portions are generous. The kitchen is in charge of the husband of the proprietress and the father-in-law, who used to be the chef of the Jilin State-owned Hotel, and the taste control is stable. The proprietress is responsible for serving food, ordering food and pouring water at the front desk, she is kind and diligent, and will shout "It's time to eat!" when the food is served. It has a homely atmosphere. There are only four tables in the restaurant, although it is cramped but not dirty, but the window of the food is facing the dining area, and there will be oil smoke wafting into the room when stir-frying, and the nose will be slightly choked.