Northeast Old Stove · Iron Pot Stew (Zhongbei Branch)
东北菜 · ⭐ 4.0
Inside Qidaomen Snack Street, Lanhuo Road (next to Xinyu Internet Cafe)
Dishes
Steamed Sweet PotatoA simple and delicious Chinese home-style dish where sweet potatoes are sliced and steamed in a single pot, retaining their natural sweetness and soft texture.
Big Bone StickPork bone marrow is a dish made primarily with pork bones, typically blanched and stewed with seasonings until the meat is tender and the broth rich. Ginger slices and green onions are often added to remove fishy odor and enhance aroma, while some recipes include fermented black beans or doubanjiang for flavor.
Broad Bean Pod Stir-FryA stir-fried dish made with broad bean pods, seasoned with garlic and chili for a savory flavor.
Pork Rib and Chicken Stew PotA hearty stew combining pork ribs and chicken, slow-cooked until tender with vegetables like potatoes and carrots for a rich, savory flavor.
Bamboo Shoots with PeanutsA refreshing cold dish made with tender bamboo shoots and roasted peanuts, seasoned with garlic, sesame oil, and soy sauce for a crisp, savory flavor.
Glutinous Rice DumplingsZhaodouba is a traditional dessert made from yellow millet flour and red bean paste. The outer layer is sticky and soft, while the filling is sweet. It is prepared by wrapping fermented yellow millet dough around red bean paste and then steaming it.
细粉细粉 is a thin, noodle-like food made primarily from wheat or rice flour, formed by extrusion or pulling. It's made by kneading flour with water, rolling it thin, cutting into strips, then drying. Cook before serving with broth, sauce, or stir-frying.
Sour CabbageSauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
Bamboo-Cooked Catfish in Iron PotBamboo catfish stewed in an iron pot with ginger, scallions, and garlic, simmered slowly until the fish is tender and flavorful.