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Xiao Xiwu Tieguo Dun · Northeast Cuisine (Fruit Garden Store)

Northeastern Chinese cuisine · ⭐ 4.6

100 meters east of Lilaogongzhuang Village Committee, Yile Middle Road

Dishes

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  Northeast Goose

  Northeast goose is a dish featuring a whole goose, typically using fatty goose meat. After blanching, it's stewed with scallions, ginger, star anise, cinnamon, and other spices until tender and flavorful. Some regions add soy sauce, sugar, and cooking wine for richer taste.
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  Homestyle One-Pot Delight

  Farmhouse One-Pot Delight is a stew made with pork, potatoes, green beans, and tofu. Cut ingredients into pieces, add water and seasonings, then slowly simmer until tender and flavorful.
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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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  Rooster Pot

  The rooster pot dish is made with a whole rooster as the main ingredient, combined with vegetables such as potatoes, carrots, and onions, and seasoned with soy sauce, cooking wine, star anise, and ginger slices. The chicken is slowly stewed for a long time, resulting in tender meat and rich broth, with all ingredients fully absorbing the flavors of the seasonings.
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  Fragrant Spare Ribs

  Pork ribs stewed with spices, a dish where pork ribs are blanched and then braised or simmered with aromatics like scallions, ginger, garlic, soy sauce, and sugar to achieve a rich flavor and glossy red color.
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  Spare Ribs with Chicken

  Pork rib chicken is a dish primarily made with pork ribs and chicken. Typically, the ribs and chicken are cut into pieces and braised or stewed together with seasonings until the meat becomes tender and fully infused with flavor. Common ingredients include ginger, scallions, soy sauce, and cooking wine; some recipes also add vegetables such as potatoes and carrots.
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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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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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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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  Classic Fish Pot

  Classic fish pot made with fresh fish, tofu, potatoes, and vermicelli, seasoned with scallions, ginger, garlic, and doubanjiang. Fish is first pan-fried until golden, then simmered with vegetables in water or broth for a rich, blended flavor.
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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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  Farewell My Concubine

  Bàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.

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