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Dongbei Zhu Ti Iron Pot Stew (Yuanshi Changshan Branch)

东北菜 · ⭐ 4.2

Ground-floor Shop, Changshan No. 1 Courtyard, No. 141, Changshan Road

Dishes

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  Potato Corn Pumpkin Medley

  A medley of steamed potatoes, corn, and pumpkin, seasoned and served as a healthy side dish.
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  Potato, Golden Melon, and Corn Medley

  Potatoes, golden melon, and corn are diced and stir-fried lightly, preserving their natural flavors with a soft, sweet, and savory taste.
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  Signature Goose

  A premium goose dish marinated in secret sauce and slowly braised until tender, served with vegetables for a rich, savory experience.
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  Signature Vermicelli

  A signature dish featuring chewy sweet potato vermicelli stir-fried with pork and vegetables, delivering a savory and satisfying flavor.
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  Corn Cake

  A traditional Chinese flatbread made from cornmeal, pan-fried until golden brown, offering a crispy texture and savory flavor.
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  Raw Beef Tripe and Tendon Salad

  A cold dish made from raw beef offal such as tripe, tendon, and brisket, seasoned with garlic, chili oil, and herbs for a fresh, chewy texture.
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  Chinese Cabbage, Dried Bean Sprouts, and Tofu Assortment

  Made primarily from dried bean sprouts, Chinese cabbage, and tofu, boiled briefly then stewed together. Features a rich texture with tender yet chewy beans, sweet and fresh cabbage, and flavorful tofu that absorbs the broth. The overall taste is savory and well-balanced.
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  Flower-shaped steamed bun

  Baozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
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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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  Fresh Pork Ribs

  Fresh pork ribs are selected, soaked in water to remove blood, then marinated with cooking wine and ginger to eliminate odor, followed by blanching. They can be stewed, braised, or steamed to achieve tender meat that easily separates from the bone while preserving original flavor.

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