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Ice City Northeast Cuisine Iron Pot Stew

东北菜 · ⭐ 3.5

No. 1858 Yincang Road

Dishes

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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Rooster

  Chicken is used as the main ingredient, typically whole or cut pieces, marinated and then stewed, braised, or simmered to make the meat flavorful and tender. Common accompaniments include ginger, scallions, garlic, soy sauce, and cooking wine.
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  Farmhouse Snack for Drinking

  A rustic dish made with pork ears, tofu skin, and peanuts, seasoned with chili, garlic, and soy sauce—perfect as a cold appetizer to enjoy with alcoholic drinks.
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  Steamed Buns with Corn Cakes

  A Chinese dish combining steamed buns made from fermented flour and corn cakes made from cornmeal, offering a soft, sweet bun paired with a hearty, slightly sweet corn flavor.
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  Stewed Chicken in Iron Pot

  Stewed chicken in an iron pot is a dish made with chicken, potatoes, vermicelli, and cabbage, slowly cooked in an iron pot. First, blanch the chicken to remove odor, then add ingredients and seasonings, simmering until tender and flavorful.
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  Farewell My Concubine

  Bàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Spicy Sesame Beef Tripe

  Beef tripe is blanched and chilled, then tossed with Sichuan pepper, sesame, chili oil, soy sauce, and other seasonings. It has a crisp texture and a spicy, numbing, savory flavor typical of Sichuan cuisine.

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