Caijiazhuang Northeast Iron Pot Stew (Zhongyin World Trade Center Branch)
东北菜 · ⭐ 4.2
No. 138 Zhongshan Road, 1st Floor, Zhongyin World Trade Plaza
Dishes
Northeast Cold NoodlesNortheastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
Northeast Handmade Wide NoodlesNortheast handmade wide noodles made from sweet potato or potato starch, with a chewy texture, typically served with fermented cabbage, minced meat, and chili oil.
Northeastern Specialties Big NoodlesNortheastern specialty big拉皮 is primarily made from mung bean starch noodles, combined with shredded cucumber and carrot, then dressed with a sauce made from garlic, cilantro, soy sauce, vinegar, and chili oil, mixed well to serve.
Northeastern Stuffed PancakeA traditional Northeast Chinese pancake made from corn or mixed flour, baked against the sides of a wok for a crispy exterior and soft interior, often served with stews or sauces.
Northeastern Cornmeal PancakeNortheastern cornmeal pancake is a traditional staple made from cornmeal dough, flattened and pan-fried until golden—earthy, hearty, and deeply satisfying.
Large Baby Bok ChoyDa Wang Yao Cai is a dish primarily made with large baby bok choy. The vegetable is washed, broken into pieces, and either blanched or stir-fried, seasoned with garlic, ginger, and optionally meat or seafood for enhanced flavor.
Signature Northeastern Iron Pot Stewed ChickenFresh free-range chicken stewed with potatoes and vermicelli in an iron pot, delivering rich flavor and tender meat—a classic Northeast Chinese comfort dish.
Special Northeastern Refreshing RadishSpecial Northeastern Refreshing Radish is a classic Northeastern Chinese cold dish. It primarily uses fresh white or green radish, sliced thinly or shredded. During preparation, the radish is first salted briefly to remove some of its pungency and excess moisture, then squeezed dry. It is then seasoned and mixed with sugar, white vinegar, a little light soy sauce, and sesame oil. Sometimes minced garlic, cilantro, or shredded chili are added for extra flavor. The method is simple and quick, resulting in a crispy, sweet-and-sour appetizer that is perfect for cutting through greasiness and complementing meals.
Caijiazhuang Northeast Iron Pot Stewed Old GooseCaijiazhuang Northeast Iron Pot Stewed Old Goose is a traditional stew from Northeast China. The main ingredient is old goose (raised for over a year), accompanied by potatoes, wide vermicelli noodles, and dried string beans. The cleaned goose is cut into pieces, placed in a traditional cast iron pot with spices, and simmered in broth or water over low heat for a long time until the meat becomes tender and flavorful, and the broth thickens. It is typically heated with firewood or charcoal to maintain a constant temperature.
Stewed Old Goose in Iron PotA traditional dish made by slow-cooking old goose with potatoes, vermicelli, and tofu in an iron pot, resulting in tender meat and rich broth.