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Original Nangang Old Stew Pot

东北菜 · ⭐ 3.7

No. 100 Madao Street, Building 1, Unit 2, Floor 1, Room 1

Dishes

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  Braised Pork

  Braised pork belly is a dish made by slow-cooking marinated pork belly in a clay pot. It's seasoned with soy sauce, cooking wine, rock sugar, star anise, and cinnamon for tender, flavorful meat with a glossy red color.
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  Oil Cake

  Oil cakes are made primarily from flour, combined with适量 water and oil, then mixed and kneaded into dough. After flattening and pan-frying, they become golden brown on the surface, crispy and crunchy, while soft and layered inside.
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  Stir-fried Mixed Vegetables

  Stir-fried mixed vegetables is a cold dish made by blanching or mixing fresh vegetables with seasonings and hot oil to enhance aroma. Common ingredients include cucumber, bean sprouts, celery, and carrots, seasoned with garlic, chili, and scallions.
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  Beef and Tomato Hot Pot

  A hearty hot pot featuring tender beef slices and fresh tomatoes, simmered with vegetables for a rich, savory flavor.
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  Special Sauce Pork Ribs

  Pork ribs marinated in a special sauce and slow-cooked until tender, offering rich flavor and satisfying texture.
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  Old-Style Handmade Meatball Hot Pot

  A hearty hot pot featuring handmade meatballs made from fresh pork and fish, simmered with vegetables like cabbage and tofu for a rich, savory broth.
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  Sombrero Pancake

  A straw hat pancake is a flatbread made primarily from flour, seasoned with eggs, green onions, and a pinch of salt, then pan-fried into a golden round shape resembling a straw hat.
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  Sour Cabbage Noodles

  Suancai Fen is a dish primarily made with rice noodles, combined with辅料 such as pickled cabbage, pork slices, or pork belly. To prepare it, soak the rice noodles until soft, then stir-fry or simmer them together with sliced pickled cabbage and meat. Finally, add seasonings in appropriate amounts to blend the flavors.
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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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