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Northeast Stewed Fish in Iron Pot (Zhongmei Branch)

Northeastern Chinese cuisine · ⭐ 4.4

No. 5, South Zone, Fenghuangcheng (Yulan Yuan), Fangwen Road

Dishes

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  东北特色大鹅锅

  东北特色大鹅锅以整只鹅为主料，配以土豆、粉条、白菜等食材，先将鹅肉焯水去腥，再与调料一同炖煮至软烂入味，最后加入配菜继续焖煮，使鹅肉鲜香浓郁，汤汁醇厚。
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  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.
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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Dried Green Beans

  Dry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
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  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
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  Chestnut Pumpkin

  Chestnut pumpkin is a dish made primarily with chestnut pumpkin. The pumpkin is peeled, cut into pieces, and steamed or boiled. A little sugar or salt may be added for flavor. Some recipes include red dates or lotus seeds to enhance the soft, sweet taste.
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  Jujube Pancake

  A traditional Chinese pastry made from jujubes and flour, shaped into pancakes and cooked by frying or baking, offering a sweet and soft texture.
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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Chinese Cabbage and Carrot Noodles Mix

  A dish featuring Chinese cabbage, carrots, and wide rice noodles, stir-fried or blanched and combined for a fresh, balanced flavor.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Dried Mushroom, White Button Mushroom, and Firm Tofu Medley

  Made from dried shiitake mushrooms, white button mushrooms, and frozen tofu, boiled briefly then tossed or lightly stir-fried, preserving the natural flavors with a rich, fresh taste.

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