Duan Yi Shu · Jin Cheng Tie Dou
东北菜 · ⭐ 4.8
100 meters south of the west gate of Huanhu Xiaozhen East Zone on Dingfu Zhuang Road (opposite Dongfang Jinbaobei Kindergarten)

Dishes
Mom's Mixed VegetablesMother's mixed vegetables is a cold dish made primarily with fresh vegetables like cucumber, carrot, bean sprouts, and wood ear mushrooms, seasoned with soy sauce, vinegar, garlic, sesame oil, and chili oil.
Hand-Kneaded Beef Tendon SausageHand-pulled beef tendon sausage is made with beef tendons and pork intestines. The processed beef tendons are mixed with pork mince, stuffed into cleaned pork casings, hand-rolled into shape, then steamed or stewed to finish.
Braised KelpStewed kelp is a dish made by slow-cooking kelp with water and seasonings. Kelp should be soaked, washed, and cut into pieces, then simmered with ginger slices and scallions until tender and flavorful.
Braised Beef Tendon and BrainStewed beef tendons and offal is a dish made primarily with beef tendons and brisket, slow-cooked until tender and flavorful. Ingredients are blanched to remove odor, then simmered with scallions, ginger, garlic, star anise, bay leaves, soy sauce, and cooking wine until the broth thickens.
Braised Tofu PuffsStewed tofu puffs is a dish featuring tofu puffs as the main ingredient, typically cooked with meats like pork belly or pork and vegetables such as cabbage or carrots. Tofu puffs are first blanched to remove oil, then simmered slowly with seasonings and ingredients until fully flavored.
Beef Tripe SoupOx knuckle is a dish made primarily from beef bones, especially knuckle or tail bones, slowly simmered to infuse the broth with collagen and nutrients. After blanching to remove odor, it's cooked with scallions, ginger, star anise, and other spices over low heat for several hours until tender and the broth turns creamy white.
Stewed Chicken in Iron PotIron pot stewed native chicken is a dish made primarily with native chicken, seasoned with various spices and seasonings, and slowly simmered in an iron pot. The preparation method is simple: first clean the native chicken and cut it into bite-sized pieces; then sauté with aromatics such as green onions, ginger, and garlic to release their fragrance; finally add water or broth and simmer over low heat until the chicken becomes tender and the sauce thickens.
Stewed Fish in Iron PotIron 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.
Stewed Goose in Iron PotStewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
Stew Beef Steak in Iron PotStewed beef steak in a cast-iron pot with potatoes, carrots, and onions, slow-cooked until tender and flavorful.