Northeast Courtyard Iron Pot Stew
Northeastern Chinese cuisine · ⭐ 3.8
Xinyu Garden Mixed-use Building
Dragon Mate tips
If you are traveling in China to visit Nanning, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Xinyu Garden Mixed-use Building. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Chinese Cold Salad, Northeast Vermicelli, Baby bok choy.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanning
- Category: Northeastern Chinese cuisine
- Rating: 3.8
- Address: Xinyu Garden Mixed-use Building
- Popular dishes: Northeast Chinese Cold Salad, Northeast Vermicelli, Baby bok choy, Special Fruit Canned Goods, Pork Skin Jelly
China trip · China travel
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Dishes
Northeast Chinese Cold SaladA refreshing cold salad made with fresh vegetables like cucumber, carrot, and bean sprouts, seasoned with garlic, vinegar, soy sauce, and chili oil.
Northeast VermicelliNortheastern vermicelli is made from high-quality sweet potatoes and potatoes through multiple processing steps. The noodles are semi-transparent and become smooth and slippery when cooked. They are commonly stewed with pork and pickled cabbage, absorbing the broth thoroughly to create a delicious flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Special Fruit Canned GoodsA selection of fresh fruits preserved in syrup or juice, sealed in cans for long shelf life and convenient consumption.
Pork Skin JellyPork skin jelly is a cold dish made primarily from pork skin. After cleaning and boiling, the fat is removed, then it's slowly simmered with water and seasonings until it sets into a gel-like consistency when cooled. The finished product is semi-transparent with a chewy texture.