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Yangjiagou Charcoal Iron Pot Stew (Headquarters)

东北菜 · ⭐ 4.6

No. 21 Tiandi Street, Daoli District, 1st Floor

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Corn Cake

  Corn cake is a traditional Chinese flour dish made primarily from cornmeal. After fermentation, it is shaped into round cakes and pan-fried. The surface is golden and crispy, while the inside is soft and sweet, with a rich corn aroma.
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  Firewood-raised Chicken

  A traditional dish made with free-range chicken cooked slowly over wood fire, resulting in tender meat and rich broth.
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  Braised Pork Ribs in Clay Pot

  Braised pork ribs cooked slowly in a traditional clay pot over wood fire, tender and flavorful with vegetables like potatoes and carrots.
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  Firewood Pot-Stewed Goose

  A traditional Northeast Chinese dish featuring goose slowly stewed in a cast-iron pot over wood fire, with potatoes and vermicelli, resulting in tender, flavorful meat.
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  Firewood Fish Pot

  Fresh fish stewed slowly over wood fire with tofu, potatoes, and vermicelli, creating a rich and savory dish.
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  Stir-Fried String Beans

  Green beans stir-fried with oil is a dish made primarily from fresh green beans, cooked with an appropriate amount of edible oil. The beans are first washed and cut into segments, then stir-fried at high heat until they change color and become fully cooked, after which seasonings are added and stirred evenly.
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  Special Small Free-Range Chicken

  A special dish featuring free-range chicken slow-cooked with secret spices, resulting in tender meat and rich broth.
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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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