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Jinjulai Iron Pot Stew

东北菜 · ⭐ 3.5

No. 387, Jinan 3rd Road, Xingang Subdistrict

Dishes

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  Dried Eggplant

  Dried eggplant is a ingredient made by sun-drying or drying fresh eggplants, usually requiring soaking beforehand to soften. It can be stir-fried with meat, garlic, and doubanjiang, or added to seasonings and stewed to absorb the flavors of the broth.
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  Fried Nuts

  Fried nuts is a dish made primarily from nut ingredients, deep-fried to golden crispness. Main ingredients include peanuts, cashews, and almonds, which are cleaned, peeled, dried, then fried in hot oil until golden and crunchy.
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  Stewed Fish in Iron Pot

  Iron pot stewed big fish is a dish made with fresh large fish as the main ingredient, combined with potatoes, vermicelli, tofu, and other ingredients, slowly simmered in an iron pot. First, clean the fish and pan-fry it until golden brown on both sides. Then stir-fry aromatics such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to release their fragrance. Add water or broth and simmer. Finally, add the side ingredients and braise together until fully flavored.
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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. Main ingredients include whole chicken or pieces, potatoes, vermicelli, scallions, ginger, garlic, and seasonings. First blanch the chicken to remove odor, then add vegetables and cook slowly until tender with rich broth.
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  Stewed Pork Ribs and Chicken in Iron Pot

  A traditional Northeast Chinese dish featuring pork ribs and chicken slowly stewed in an iron pot with vegetables like potatoes and vermicelli, resulting in rich, savory flavors.
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  Stewed Beef Tendons and Brain in Iron Pot

  Stewed beef tendons and brisket in a cast-iron pot with potatoes, vermicelli, and cabbage, slow-cooked to tender meat and rich broth.
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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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