Close

Northeast Naga Da Iron Pot Stew (Jin Boling Branch)

Northeastern Chinese cuisine · ⭐ 4.5

No. 236 Jin Berlin Mall, West Neighbor of Xiaolongkan

Dishes

• 

  Northeast Stroll Chicken

  Northeast wandering chicken is a dish made primarily from free-range chicken. After blanching, the meat is stir-fried with scallions, ginger, garlic, dried chili peppers, and other seasonings, then simmered with soy sauce and cooking wine until flavorful, finally reducing the sauce. Proper heat control ensures tender, juicy meat.
• 

  Northeast Stewed Pot

  A classic Northeast Chinese dish cooked in a cast-iron pot with pork, potatoes, vermicelli, and cabbage, seasoned with a rich sauce and spices.
• 

  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
• 

  Two-color Steamed Buns

  Double-color baozi is a steamed dough dish made from flour, involving kneading, resting, dividing into colored doughs, rolling, rolling up, cutting, and steaming. Typically using two colors like white and red or green, it forms layered, flower-like shapes with a soft texture and attractive appearance.
• 

  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
• 

  Assorted Dried Vegetables Platter

  Dry Vegetable Platter is a dish made from a selection of dried ingredients. Main ingredients include dried scallops, dried sea cucumbers, and dried squid, which are soaked and then simply cooked with appropriate seasonings. The finished dish features rich colors and distinct layers of texture, preserving the unique freshness of dried ingredients while showcasing the wonderful combination of different components.
• 

  Handmade Corn Cake

  A traditional Chinese dish made from cornmeal or mixed grains, shaped into small cakes and pan-fried until crispy on the outside and soft inside.
• 

  Stewed Fish in Iron Pot

  A Northeast Chinese dish featuring fresh fish stewed slowly in an iron pot with vegetables like potatoes and tofu, resulting in a rich, savory flavor.
• 

  Mahi Mahi

  Salmon is a dish featuring salmon as the main ingredient. The fish is typically cut into pieces or kept whole, marinated with salt and cooking wine, then cooked by pan-frying, grilling, or steaming.辅料如姜片、葱段和酱油 can be added according to taste.
• 

  Spicy Northeastern Old Goose

  Spicy Northeastern Old Goose is a dish that combines ingredients from Northeast China with Sichuan flavors. It primarily uses old goose (over one year old) from the Northeast region, known for its firm texture. The goose meat is cut into pieces, blanched to remove gaminess, then stewed until tender with basic seasonings like scallion, ginger, and cooking wine. The core flavor comes from stir-frying: a large amount of rapeseed oil is heated in a wok, then Sichuan peppercorns, dried chili peppers, broad bean paste, and minced ginger and garlic are fried until fragrant. The stewed goose pieces are added and stir-fried, allowing the numbing and spicy flavors to fully penetrate. It is often cooked with potato chunks or wide noodles to absorb the sauce. The finished dish has a bright red color, with tender, flavorful goose meat and distinct layers of numbing, spicy, savory, and aromatic notes.

Reviews