no, the Dongbei version of this dish is quite different from the Sichuan style–it’s more like thin strips of cutlet battered + fried crispy, with a sweet and sour kind of sauce. It’s very good, but not at all like the pork belly + vegetable style you’d get somewhere like Sichuan Taste.
And I don’t have my menu in front of me, but I do think this is also something that’s available as a lunch special during the week.
