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Zaozuo Iron Pot Stew · Small Pot Pancake · Northeastern Cuisine (Longbai Store)

Northeastern Chinese cuisine · ⭐ 4.4

No. 66 Xianfeng Street, Building 7, Alacheng (between Alajie Street and Jinhui Road)

Dishes

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  Stir-Fried Bean Sprouts with Three Threads

  Three-Thread Stir-Fried Beans is a dish that excels in color, aroma, and taste. The main ingredients include potato, onion, cilantro, and peanuts. The preparation method involves slicing the potato, onion, and cilantro into thin strips, and frying the peanuts until fragrant. Next, fry the potato strips until golden and crispy, then mix them with the onion strips, cilantro strips, and fried peanuts, adding a specially prepared seasoning sauce. Mix thoroughly and serve immediately.
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  Northeastern Sweet and Sour Pork

  Northeastern traditional sweet and sour pork is made with pork tenderloin, coated in starch paste, deep-fried until golden and crispy, then stir-fried with a sauce of sugar, vinegar, and tomato ketchup to coat the meat evenly. Cooking requires precise heat control for a crispy exterior and tender interior.
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  Traditional Northeastern Chinese Big Noodle Salad

  Made from sweet potato or mung bean starch noodles, boiled and chilled, then mixed with shredded cucumber, carrot, cilantro, and seasoned with soy sauce, vinegar, garlic, and chili oil. Offers a refreshing, chewy texture with a tangy-spicy flavor.
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  Traditional Northeastern Soy Sauce Fish Pot

  A hearty dish featuring fresh carp, vegetables, and noodles simmered in a rich soy sauce broth, typical of Northeast Chinese cuisine.
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  Stewed Pork Ribs and Green Beans in Iron Pot

  A hearty Northeast Chinese dish featuring pork ribs and green beans slowly stewed in an iron pot with savory seasonings.
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  Frog and Potato Stew

  Frog and potato stew is made primarily from frog meat and potatoes, simmered together. The tender frog meat blends well with the absorbent potatoes, creating a rich texture. The frogs are blanched to remove odor, then stir-fried with potatoes before slow cooking in water until the broth thickens and ingredients become soft.
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  Chicken Stew with Chestnut Mushrooms and Hairy Ink Cap

  A Northeast Chinese stew featuring chicken, chestnut mushrooms, and hairy ink cap, slow-cooked to perfection for rich flavor and tender meat.
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  Corn Cake

  Corn cakes are made from cornmeal mixed with water and flour, formed into dough, rolled into rounds, and pan-fried against the pot's wall. A pinch of salt is added during preparation. One side is crispy and aromatic, while the other remains soft and comforting.
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  Classic Northeastern Goose Stew

  A hearty stew made with fresh goose meat, potatoes, vermicelli, and scallions, slowly simmered to tender perfection in a rich, savory broth.
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  Homemade Pig Skin Jelly

  A cold dish made from pork skin, boiled and chilled to form a gelatinous texture. Rich in collagen, it's refreshing and popular in summer.
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  Sour Cabbage Stir-Fried Glass Noodles

  Suancai stir-fried vermicelli is a home-style dish made primarily from sour cabbage and vermicelli. The preparation is simple: first cook the vermicelli until tender and set aside; then chop the sour cabbage and stir-fry it until fragrant, finally add the vermicelli and stir well to combine.
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  Snowy Bean Paste

  Xue Mian Dou Sha is a dessert made primarily from red bean paste, egg whites, and sugar. First, the red bean paste is shaped into balls, then egg whites are whipped and mixed with starch and flour to form a foam batter. Next, the red bean paste balls are coated in the foam batter and deep-fried in oil heated to medium temperature until golden brown. Finally, sugar is sprinkled on top.
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  Sichuan-style Spicy Goose with Green Sichuan Peppercorns

  A spicy goose dish made with fresh goose meat and green Sichuan peppercorns, stir-fried with chili and aromatic spices for a bold, numbingly hot flavor.
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  Black Pig Rib Pot

  Black pig rib pot is made with premium black pig ribs as the main ingredient, combined with various vegetables and seasonings, and carefully stewed. The ribs in the pot are tender and juicy, with a rich broth, and the vegetables absorb the essence of the meat, enhancing their flavor and texture.

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