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Manxing Zama Hubei-style Flatbread and Iron Pot Stew (Holland Village Store)

东北菜 · ⭐ 4.2

Zhonghai Cheng Lanbao, No. 203 Xijiang Street, Gate No. 1

Dishes

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  Mom's Big Glass Noodles

  A cold dish made with wide rice noodles and fresh vegetables, dressed in a tangy and spicy sauce, popular for its refreshing taste.
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  Coarse Grain Porridge

  A traditional coarse grain porridge made from cornmeal, millet, or sorghum, slowly cooked into a thick and nourishing dish.
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  Chicken and Mushroom Dumpling Stew

  A creative Northeastern dish combining chicken, wild mushrooms, and large dumplings, simmered together for rich flavor and hearty texture.
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  Pork Rib and Kidney Bean Pot

  A hearty dish made with pork ribs and kidney beans, slow-cooked to tender perfection with aromatic spices.
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  Water-boiled Flatbread

  A traditional Chinese flatbread made by boiling dough in water until cooked through, known for its soft texture and mild wheat flavor.
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  Cereal Porridge

  Zha Zi Zhou is a porridge made primarily from corn grits, cooked with an appropriate amount of water. To prepare it, wash the corn grits, place them in a pot, add water, bring to a boil, then reduce the heat and simmer slowly until the porridge becomes thick and the corn grains are soft and tender. A small amount of salt can be added as needed, or it can be enjoyed with pickled vegetables.
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  Stewed Chicken with Flatbread

  A traditional Northeast Chinese dish featuring chicken and flatbread simmered together until tender and flavorful.
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  Pork Spine Bean Pot

  A hearty stew made with pork spine and beans, slowly simmered until tender and flavorful.
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  菜饺子（小鸡蘑菇馅）

  菜饺子（小鸡蘑菇馅）是以鸡肉和蘑菇为主要食材制成的馅料，包裹在面皮中，通过水煮或煎制而成。鸡肉切丁后与新鲜蘑菇混合，加入适量调味料拌匀，包入擀好的面皮中，捏合封口后煮熟或煎至金黄。
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  辣椒焖子

  辣椒焖子是一道以猪血和辣椒为主要食材的菜肴，将猪血与辣椒混合后蒸制或煎制而成，口感细腻，带有辣椒的香气。
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  Catfish Hot Pot

  Bream pot is a dish centered around bream, combined with ingredients such as tofu, cabbage, and vermicelli. The bream and accompaniments are stewed together in a pot. Typically, the bream is cleaned first, then pan-fried or blanched before being added to a pot with broth or water, along with vegetables and seasonings. It is slowly simmered over low heat to make the fish tender and the broth rich and flavorful.

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