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Yibo Northeaster Iron Pot Stewed Goose (Wenjiang Store)

东北菜 · ⭐ 4.4

No. 902 Tongxing East Road

Dishes

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  Northeast Corn

  Northeast corn is a dish featuring fresh corn as the main ingredient, typically stir-fried with a bit of scallion, ginger, and garlic, or enhanced with eggs and carrots, then sautéed in oil to retain its natural sweetness and crisp texture.
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  Northeastern Stewed Chicken and Goose in Iron Pot

  A classic Northeast Chinese dish featuring chicken and goose slowly stewed in an iron pot with potatoes and vermicelli, resulting in rich, savory flavors.
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  Green Beans

  Green beans are a common vegetable dish, primarily made with fresh green beans. To prepare, wash and cut the green beans into segments, then cook them thoroughly using methods such as stir-frying, boiling, or stewing. During cooking, you can add minced garlic and ginger slices for flavor while preserving their natural taste.
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  Goose, Chicken, and Pig Knuckle

  Goose, chicken, and pig knuckle is a dish made with large goose, small chicken, and pig knuckle, cooked by stewing or braising, with a delicious and tender texture.
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  Snack Buffet

  A snack buffet features various regional delicacies, including noodles, braised dishes, fried foods, cold dishes, and steamed or boiled items, prepared using methods like frying, boiling, steaming, and braising.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Corn Dumplings

  Corn pot stickers are a Chinese snack made with corn kernels and pork, seasoned and wrapped in dough, then pan-fried until the bottom is golden and crispy while the inside remains juicy.
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  Sweet and Sour Pork

  Guobaorou 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.

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