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Chu Zhang Shao · Authentic Northeastern Iron Pot Stew (Tongzhi Ren Store)

特色菜 · ⭐ 3.8

Shop No. N8004, 8th Floor, Shanxi Tongziren Shopping Center Co., Ltd., No. 39, Chaoyang Street

Dishes

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  Northeastern Chinese Cuisine

  Northeastern Chinese cuisine primarily features stewing, boiling, braising, and stir-frying. Common ingredients include pork, beef, potatoes, cabbage, vermicelli, and tofu. Typical dishes include Sweet and Sour Pork (Guo Bao Rou), Three Fresh Vegetables (Di San Xian), Sour Cabbage and Pork Pot (Suan Cai Bai Rou Guo), and Chicken Stewed with Mushrooms (Xiao Ji Dun Mo Gu). The cooking emphasizes the natural flavors of ingredients and precise control of heat.
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  Wushan Grilled Fish

  Wushan烤鱼 uses fresh fish as the main ingredient, marinated with various spices and seasonings before grilling. The fish meat is tender and the skin crispy, paired with a variety of vegetables or soy products to create a unique flavor.
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  Crispy Fried Wild Vegetable Balls

  Fried wild vegetable balls are made from wild greens, chopped and seasoned, then shaped into balls, coated with starch or flour, and deep-fried until golden and crispy. Common wild vegetables include dandelion and purslane, offering a fresh, delicate flavor.
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  Crispy Fried Fresh Mushrooms

  Dry-fried fresh mushrooms are made primarily from fresh mushrooms. After washing and removing the stems, the mushrooms are drained and lightly coated with starch or flour before being deep-fried in hot oil until the surface turns golden and crispy. The finished dish is crispy on the outside and tender inside, preserving the fresh aroma of the mushrooms.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Spicy Pork with Sweet and Sour Sauce

  A classic Northeastern Chinese dish featuring crispy fried pork tenderloin tossed in a sweet and sour sauce.
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  Shredded Pork with Cold Noodles

  Shredded pork with wide rice noodles is a cold dish made from pork tenderloin strips and rice vermicelli. Cook the pork strips, boil the noodles, then mix with seasonings like soy sauce, vinegar, garlic, sesame oil, and chili oil.
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  Sour Cabbage Pork Dumplings

  Sauerkraut and pork dumplings are made primarily from pork and sauerkraut. The pork is minced and mixed with seasonings, then combined with finely chopped sauerkraut to form the filling. This filling is placed into rolled-out dough wrappers, sealed by pinching the edges, and then boiled or steamed until cooked through.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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