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Master Feng's Clay Pot Stew (Central Street Branch)

Northeastern Chinese cuisine · ⭐ 4.8

No. 40-Fu Engineering Street, Daoli District, 1st Floor

Dishes

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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Braised Tofu Jelly

  Braised tofu is made by simmering frozen tofu in a seasoned sauce. The porous structure of frozen tofu absorbs the flavors well. Cut into pieces, it's cooked with soy sauce, sugar, star anise, cinnamon, and other spices until flavorful.
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  Double-Flavor Pickled Vegetables

  A traditional Chinese side dish made by pickling two types of vegetables, such as radish and cucumber, in a mix of salt, sugar, vinegar, and chili for a tangy and spicy flavor.
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  Coarse Corn Porridge

  Corn grits porridge is a dish made by simmering corn grits as the main ingredient. The basic method involves soaking the corn grits beforehand, then placing them with an appropriate amount of water into a pot and slowly cooking over low heat until the grains become soft and the porridge thickens.
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  Corn Cake

  Corn cake is a traditional Chinese flour dish made primarily from cornmeal. After fermentation, it is shaped into round cakes and pan-fried. The surface is golden and crispy, while the inside is soft and sweet, with a rich corn aroma.
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  Pork Rib and Chicken Claw Hot Pot

  Pork rib and chicken claw pot is primarily made with pork ribs and chicken claws, which are blanched and then simmered together with seasonings. Typically,辅料 such as ginger slices and green onion segments are added, and the dish is slowly stewed over low heat until the meat becomes tender and fully infused with flavor, resulting in a rich and savory broth.
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  String Beans

  A Chinese home-style dish made with string beans stir-fried with garlic and chili, offering a fresh and savory flavor.
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  Fried River Shrimp

  A dish made by frying fresh river shrimp after marinating and coating them in batter, resulting in a crispy exterior and tender interior.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
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  Stewed Goose in Iron Pot

  Iron pot stewed goose dish features fresh goose as the main ingredient, paired with potatoes, vermicelli, and cabbage. The goose meat is cut into pieces and simmered slowly in an iron pot with seasonings, allowing the meat to absorb the flavors and become tender, with a rich and flavorful broth.
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  Stewed Pork Ribs in Iron Pot

  Stewed spare ribs in an iron pot is a dish primarily made with pork ribs, seasoned with various spices and herbs, and slowly simmered in an iron pot. The preparation method mainly involves stir-frying the ribs until slightly golden, then adding seasonings and适量 water to slowly braise the ribs until they are tender and the broth is rich.
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  Mahjong Noodles

  Ma Jiang La Pi is a cold dish made from potato starch, featuring ingredients like La Pi, cucumber, carrot, and bean sprouts. Cook the La Pi, rinse with cold water to make it smooth and elastic, then mix with sliced vegetables and seasonings.

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