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Dingwang Guo Li Xiang Northeast Iron Pot Stew (Gao Yuan Ming Zhu Food Street Branch)

东北菜 · ⭐ 3.5

Units 14–16, Building C, Gaoyuan Mingzhu Food Street, Mingzhu Road

Dishes

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  Stewed Chicken in Iron Pot

  Iron 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.
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  Stewed Goose in Iron Pot

  Stewed 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.
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  Stewed Pork Ribs in Iron Pot

  Stewed spare ribs in an iron pot is a dish primarily made with pork ribs, seasoned with various spices and herbs, and slowly simmered in an iron pot. The preparation method mainly involves stir-frying the ribs until slightly golden, then adding seasonings and适量 water to slowly braise the ribs until they are tender and the broth is rich.
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  Iron Pot Stewed Bull Penis

  A traditional dish made by slow-cooking bull penis with spices and vegetables in an iron pot, resulting in a rich, tender flavor.
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  Stewed Turtle in Iron Pot

  A traditional dish made by slow-cooking fresh turtle with pork, vermicelli, and mushrooms in an iron pot, resulting in tender meat and rich broth.
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  Stewed Fish in Iron Pot

  Stewed fish in an iron pot is a dish made with fish as the main ingredient, combined with various seasonings and spices, slowly simmered in an iron pot. The fish meat is tender, and the broth is rich, fully blending the aroma of the seasonings.
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  Iron Pot Lamb Spine

  Iron pot lamb spine bones is a dish featuring lamb spine bones as the main ingredient, typically slow-cooked with potatoes, carrots, and onions in an iron pot. The lamb bones are first blanched to remove odor, then simmered with spices until tender and the broth rich.

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