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Northeast Yi Jia Ren Iron Pot Stew (Meixihu Xuhui Yufu East District Store)

Northeastern Chinese cuisine · ⭐ 4.6

Unit 105, Building D, East Plot, Xuhui Yufu Residential Complex

Dishes

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  Northeast Wide Vermicelli

  Northeast wide rice noodles are made from sweet potato or potato starch, typically cooked with cabbage, bean sprouts, meat slices or pork belly, and seasoned with broth, soy sauce, scallions, ginger, and garlic for a smooth, elastic texture.
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  Northeastern Flower Bun

  A traditional steamed bun made from fermented dough, shaped like a flower and popular in Northeast China for its soft texture and savory flavor.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Stewed Pot Broth Base

  A rich broth base made by slow-cooking bones and spices, used to enhance flavor in stews and hot pots.
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  Crispy Corn Cake

  Cornmeal pancakes are a traditional dish made from corn flour. The dough is shaped into flat cakes and baked against the sides of a pot or iron plate until cooked through, with no additional ingredients added—just the natural aroma of corn and the smoky flavor from roasting.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and 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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  Stir-Fried Chicken in Iron Pot

  Iron pot chicken is a dish made primarily with chicken, cooked by stewing in an iron pot. Typically using a whole chicken or chicken pieces, it is seasoned with scallions, ginger, garlic, and other spices, along with vegetables such as potatoes and carrots. After stir-frying with oil, water is added and the dish is slowly simmered to allow the chicken to absorb flavor while remaining tender and juicy.
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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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