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Da Hetun Northeast Iron Pot Stew Goose (Shenxian Shu Fourth Branch)

东北菜 · ⭐ 4.7

No. 83, Ziwei East Road

Dishes

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  Northeast Frozen Pear

  Northeastern frozen pear: made from pears harvested in autumn, which are frozen at low temperatures. The outer skin turns black-brown while the flesh remains white. To enjoy, soak the frozen pear in cool water until an ice crust forms on the surface, then peel it off. Once softened, the flesh can be sucked out, offering a refreshing and sweet taste.
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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Northeast Iron Pot Stew

  Northeastern pot stew is a traditional dish cooked in an iron pot, featuring pork, potatoes, vermicelli, tofu, and cabbage. Layer ingredients in the pot, add water or broth, boil over high heat, then simmer slowly to absorb flavors.
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  Northeast Stewed Goose in Iron Pot

  Northeastern pot-braised goose is a dish made with goose meat, potatoes, vermicelli, and cabbage, slowly stewed in an iron pot. After blanching, the goose is cooked with seasonings and broth until tender and flavorful.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Big Bites of Meat

  A dish featuring pork as the main ingredient, typically using belly pork or skin-on ham, boiled, cut into pieces, and stewed with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Stir-fried Pig Intestines

  Stir-fried intestines is a Chinese dish primarily made with pork intestines. First, the intestines are boiled until cooked, then cut into segments. Next, they are stir-fried with seasonings until the surface becomes glossy and the color shines.
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  Corn Paste

  Corn paste is a dish made primarily with corn, which is ground and mixed with seasonings to form a paste, then fried in a pan. It has a crispy texture and a mild flavor.
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  Corn Pancake

  A traditional Chinese flatbread made from cornmeal, pan-fried until crispy on the outside and soft inside, with a natural corn flavor.
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  Braised Pork Bones

  Sweet soy-glazed pork knuckle is a traditional dish primarily made with pork knuckles. The preparation involves boiling the knuckles, then marinating them in a special sauce before baking or stewing until fully flavored. The dish offers a rich savory aroma and the fresh taste of pork.
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  Sweet and Sour Pork

  Guobaorou 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.

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