Chuan Hong He Tie Fu Duan (Lin He Dian)
东北菜 · ⭐ 4.5
No. 89, Intersection of Waihuan Road and Shunren Road
Dishes
Rooster PotRooster stew is a slow-cooked dish featuring chicken as the main ingredient, typically prepared with vegetables like potatoes, carrots, and onions. Chicken is first blanched to remove odor, then simmered with seasonings and vegetables until tender.
RoosterRooster is a dish primarily made with chicken as the main ingredient. The preparation typically involves cutting the chicken into pieces, marinating it with spices and seasonings, and then cooking it. Cooking methods can include roasting, stewing, or boiling to ensure the chicken is flavorful and tender.
Pork KnuckleBraised pork knuckle is a dish made from the elbow joint of pig legs, typically prepared by blanching, coloring, and braising. Key seasonings include soy sauce, sugar, cooking wine, scallions, ginger, and star anise. The finished dish has a glossy red color, tender meat, and rich flavor without being greasy.
Braised Goose PotThe goose pot is primarily made with a whole goose, accompanied by vegetables such as potatoes, carrots, and onions. It is simmered with seasonings like soy sauce, cooking wine, star anise, and cassia bark. After blanching the goose meat, it is cooked slowly with the ingredients until the meat becomes tender and the broth turns rich and flavorful.
Pork Rib PotPork rib pot is made with selected pork ribs as the main ingredient, paired with various seasonal vegetables such as corn, carrots, and potatoes, and carefully stewed. The pork ribs are tender and juicy, the broth is rich and flavorful, and the vegetables add a sweet crunch, making it a nutritious dish.
Pork Rib and Chicken Claw Hot PotPork rib and chicken claw pot is primarily made with pork ribs and chicken claws, which are blanched and then simmered together with seasonings. Typically,辅料 such as ginger slices and green onion segments are added, and the dish is slowly stewed over low heat until the meat becomes tender and fully infused with flavor, resulting in a rich and savory broth.
Songhua Fish Hot PotSunglow fish hot pot features fresh sunglow fish with tofu, cabbage, and vermicelli. Fish pieces and ingredients are stewed together in a pot. First clean the fish, marinate it, then cook with vegetables in broth or water over low heat to blend flavors.
Steamed FlounderSteamed flounder is a dish made with fresh flounder, seasoned with ginger threads and scallions, then steamed in clear water. Clean the flounder, place it in a dish, add ginger and scallions, and steam until done.
Tendon and Brain Hot PotGintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
Stewed Double Fish in Iron PotStewed double fish in an iron pot is a dish made with two types of fish, seasoned with scallions, ginger, garlic, and doubanjiang, then slowly simmered in an iron pot. Freshwater fish like crucian carp or carp are typically used, paired with potatoes and tofu to create a rich broth and tender fish meat.
Stir-fried Crucian Carp in Iron PotStewed crucian carp in a wok with potatoes, vermicelli, and tofu, slowly cooked in a cast-iron pot until flavors blend.
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.
Sweet and Sour PorkGuobaorou 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.
Sturgeon Hot PotA hearty stew featuring fresh sturgeon, tofu, mushrooms, and vegetables simmered in a rich broth, resulting in tender fish and flavorful soup.