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Cui Ji Northeast Iron Pot Stewed Fish (Zhong Chang Nan Road Branch)

Northeastern Chinese cuisine · ⭐ 4.5

200 meters south of Youhao Hospital on Zhongchang South Road, west side of the road

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Steamed rice roll

  A steamed卷子 is a traditional Chinese wheat-based food made primarily from flour and water. After the dough has fully rested and risen, it is rolled into a thin sheet, then rolled up into a cylindrical shape and steamed until cooked. It features a layered texture and has a soft yet elastic texture.
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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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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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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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  Handmade Peach in Syrup

  Handmade peach canned fruit made from fresh peaches, peeled, pitted, sliced, and cooked in sugar or honey water, then sealed and sterilized. Retains natural peach flesh and juice, with a soft, sweet taste.
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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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  Pork Ribs and Chicken Feet

  Pork ribs and chicken feet is a dish primarily made with pork ribs and chicken feet, typically blanched and then stewed or braised with seasonings until the meat becomes tender and flavorful. During preparation, ingredients such as ginger, scallions, and cooking wine are commonly added to remove fishy odors and enhance aroma. Some recipes also include soy sauce, star anise, and cassia bark to enrich the flavor.
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  Songhua Fish

  Songhua Fish is a dish made primarily with fresh fish meat, which is sliced or scored with floral cuts before cooking. Commonly using grass carp or sea bass, the fish meat is processed into thin slices or pieces with decorative cuts, then blanched or fried to set its shape. It is stir-fried together with accompaniments such as wood ear mushrooms, carrots, and green peppers, and finally simmered in a seasoned sauce.
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  Homemade Peach in Syrup

  Fresh peach flesh is peeled, pitted, and simmered with water and rock sugar until the sugar dissolves. After cooling, it's stored in sealed containers in the refrigerator. The result is soft, sweet peaches immersed in syrup.
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  Jizhou Fish Pot Buns

  Jizhou Fish Pot Buns is a traditional dish from Jizhou District, Tianjin. It consists of wheat flour buns served with stewed fish and vegetables. The fish, usually crucian or carp, is cooked with tofu, cabbage, and other ingredients over low heat, resulting in a delicious and fresh taste.
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  贴饽饽

  贴饽饽是一种以玉米面或杂粮面为主要原料，加水和成面团后擀成饼状，贴在锅壁上烘烤而成的传统面食。制作时通常将面饼贴在铁锅或铛的内壁，利用锅底热量使面饼熟透，外皮微焦，内部松软。常搭配炖菜或汤类一同食用。
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  Flatbread

  A flatbread made from flour, water, and a pinch of salt, kneaded into dough, rolled thin, and cooked on a pan or griddle. Common types include plain, filled, or paired with vegetables and meat. Eaten alone or with soups and sauces.

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