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Lian Huo Huo Northeast Iron Pot Stew (Meixihu Branch)

Northeastern Chinese cuisine · ⭐ 4.5

No. -132, Damei Meilifang, Meixihu Road

Dishes

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  Northeast Five-color Glass Noodles

  Northeastern Five-color Cold Noodles is a dish made from potato starch noodles mixed with colorful vegetable strips like carrots, cucumbers, bean sprouts, and wood ear mushrooms, then dressed with a savory sauce. Cook the noodles, rinse with cold water, mix with other ingredients, and season with soy sauce, vinegar, garlic, and sesame oil.
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  Northeastern Wide Vermicelli

  A traditional Northeast Chinese dish made with wide vermicelli noodles, pork, cabbage, and wood ear mushrooms, simmered in a savory broth.
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  Northeast Vermicelli

  Northeastern 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.
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  Northeast Steamed Corn Cake

  Northeastern corn cake is a traditional dish made from cornmeal. The dough is shaped into small cakes and cooked on the sides of a pan over low heat until golden brown. A bit of wheat or millet flour may be added for texture, along with scallions or salt for flavor. It has a crispy crust and soft interior with natural corn aroma.
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  Northeast Sour Cabbage

  Northeastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Small Chicken

  Xiaoben Chicken is a dish made primarily with local chickens, using small, firm-boned birds that are blanched and then stewed with ginger slices and green onions to create tender, flavorful meat and rich broth.
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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 Small Free-Range Chicken in Iron Pot

  A traditional dish made with small free-range chicken and vegetables, slow-cooked in an iron pot for rich flavor and tender meat.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Pan-fried Dough Skillet

  Goubian tiebingzi is a flatbread made from corn or wheat flour, formed into thin sheets, cut into small pieces, and pan-fried until golden brown on both sides. It's cooked by placing the dough along the pot's edge for even heating, resulting in a crispy outside and soft inside.

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