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312 Highway Super Large Chicken Pot & Iron Pot Stew

特色菜 · ⭐ 3.7

Labor Team 2, Xixiang Subdistrict

Dishes

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  Northeast Iron Pot Stew

  Northeastern pot stew is a traditional dish cooked in an iron pot, featuring pork, potatoes, vermicelli, tofu, and cabbage. Layer ingredients in the pot, add water or broth, boil over high heat, then simmer slowly to absorb flavors.
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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Braised Goose with Chanterelles

  A traditional Northeast Chinese dish featuring tender goose simmered with wild chanterelles, resulting in a rich, savory flavor and hearty texture.
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  Braised Goose with Sour Cabbage

  Braised goose with sour cabbage is a dish made primarily from goose and fermented cabbage. Goose pieces are cooked together with soaked cabbage, water, ginger, scallions, and seasonings until the goose is tender and the cabbage is flavorful.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Braised Pork Elbow

  Braised pork knuckle is a dish primarily made with pork knuckles. After blanching and slow stewing until tender, it is pan-fried or braised to achieve a slightly charred surface, then reduced to concentrate the flavors. The finished dish has a bright red color, tender meat that falls off the bone, and rich flavor without being greasy.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Clay Pot Duck

  Clay Pot Duck is a traditional Chinese dish made primarily with whole duck or duck pieces, ginger slices, scallions, shiitake mushrooms, and winter bamboo shoots. The basic method involves placing cleaned duck meat and ingredients into a clay pot, adding seasonings like soy sauce, cooking wine, and sugar, along with broth or water. It is first brought to a boil over high heat, then simmered over low heat for a long time until the duck becomes tender and flavorful. The clay pot ensures even heating and heat retention, resulting in rich broth and soft, succulent duck meat.
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  Pork Rib Stewed with Sour Cabbage

  A hearty dish made by slow-cooking pork ribs with sour cabbage, resulting in tender meat and a rich, tangy broth.

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