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Northeast Zhu Ti Iron Pot Stew (Tan Gu Branch)

东北菜 · ⭐ 4.5

Unit 175, Level 1, Longding Tianyue, Yuejin Road

Dishes

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  Dried Bean Curd with Sourdough and Tofu

  Dried bean pods, sour cabbage, and tofu are stewed together, featuring the chewy texture of beans, tangy flavor of sour cabbage, and soft consistency of tofu, with a rich, savory-sour broth.
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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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  Braised River Catfish Cubes

  A dish made by braising river catfish cubes in a savory sauce with ginger, garlic, and fermented bean paste.
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  Pork Neck Bones

  Pork neck bones are bones from the pig's neck, usually with some meat and fat. Boil to remove odor, then braise or stew until tender and flavorful. Commonly cooked slowly with soy sauce, cooking wine, ginger slices, and scallions.
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  Corn Date Pancake

  A sweet pancake made from cornmeal and dried dates, pan-fried until golden brown. Soft and flavorful with a natural sweetness from the dates.
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  Bai Bulao Cabbage and Frozen Tofu Medley

  A dish featuring fresh bai bulao cabbage and frozen tofu, gently simmered to create a delicate, savory flavor with tender textures.
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  Premium Vegetarian Platter

  A refined vegetarian dish featuring a variety of seasonal vegetables, lightly blanched and seasoned, arranged beautifully on a plate for a fresh and healthy meal.
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  Cornmeal Pancake

  Cornmeal pancakes are a traditional Chinese dish made primarily from corn flour. After fermentation, the dough is pressed against the sides of a heated pan and baked. The outer layer is golden and crispy, while the inside is soft, sweet, and rich in the aroma of corn.
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  Side Dish

  Side dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.
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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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