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Old Northeast Iron Pot Stew

Northeastern Chinese cuisine · ⭐ 4.0

No. 255, Yuankang Road

Dishes

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  Northeast Smoked Tofu

  A traditional Northeast Chinese dish made by smoking tofu blocks over wood chips and marinating in soy sauce, sugar, and aromatics for a smoky, savory flavor.
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  Northeast Pig's Jelly

  Northeastern pig 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 solidifies into a gelatinous texture when cooled. Served in cubes, it pairs well with garlic paste, soy sauce, and vinegar.
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  Northeast Dip Sauce Vegetables

  Northeast dipping sauce vegetables is a dish made from various raw vegetables and homemade fried sauce. The preparation is simple: wash and cut fresh vegetables such as cucumbers, lettuce, and radishes, then serve with a specially prepared fried sauce for dipping.
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  Firewood Pot-Stewed Goose

  A traditional Northeast Chinese dish featuring goose slowly stewed in a cast-iron pot over wood fire, with potatoes and vermicelli, resulting in tender, flavorful meat.
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  江湖下酒菜

  A cold dish featuring various cured ingredients like braised beef, braised pig ears, spiced chicken feet, seasoned tofu skin, and peanuts. Sliced or cut, arranged on a plate and drizzled with a special sauce for rich flavors—perfect with alcoholic drinks.
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  Sweet and Sour Pork

  A traditional Northeast Chinese dish made of marinated pork belly, deep-fried and coated in a sweet and sour sauce.
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  Tiger Salad

  Tiger salad is primarily made by mixing shredded vegetables such as green and red peppers, scallions, and cilantro, then dressing it with seasonings like vinegar, light soy sauce, salt, and sugar—simply toss to combine.
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  Celery and Pork Dumplings

  Celery and pork dumplings are made with fresh celery and pork as the main ingredients. The two are finely chopped, seasoned to create a flavorful filling, then wrapped in thin yet resilient dumpling wrappers. When boiled, the dumplings have a thin skin filled with generous stuffing—through the semi-transparent wrapper, you can see the vibrant green celery and pink meat alternating, releasing a fragrant aroma.
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  Garlic-Style Heart Meat

  A dish featuring pork heart meat, seasoned with garlic paste, ginger, and scallions. The heart meat is sliced, marinated with salt, cooking wine, and starch, then mixed with garlic and cooked by blanching or stir-frying. Tender with rich garlic flavor.
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  Garlic Pork Sausage

  Suan ni xue chang is a dish made primarily from pig blood and intestines. Fresh pig blood is filled into clean pork intestines, boiled until done, sliced, and served with a prepared garlic sauce. Proper heat control ensures a tender texture.
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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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