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Northeast Big Girl Iron Pot Stew (Yuanjing Road Branch)

Northeastern Chinese cuisine · ⭐ 3.7

No. 190, Jingxiu Street, Yuanjing Road (next to Tangjing Primary School)

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Cucumber Salad

  A refreshing Chinese cold dish made with cucumber slices seasoned with garlic, vinegar, soy sauce, sugar, and sesame oil for a crisp and tangy flavor.
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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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  Braised Goose with Sour Cabbage

  Braised goose with sour cabbage is a dish made primarily from goose and fermented cabbage. Goose pieces are cooked together with soaked cabbage, water, ginger, scallions, and seasonings until the goose is tender and the cabbage is flavorful.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Stewed Spare Ribs with Oil Beans

  Stewed spare ribs with oil beans is a dish featuring pork ribs and oil beans. The ribs are blanched to remove odor, then cooked slowly with beans, water, scallions, ginger, and cooking wine until tender and flavorful.
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  Glass noodles

  Glass noodles are a type of strip-shaped food primarily made from starch, commonly using sweet potato starch, potato starch, or mung bean starch. The process involves mixing starch with water to form a paste, steaming it until cooked, cutting it into strips, and then drying it by sun or machine. Before cooking, they need to be soaked in warm water and can be prepared by stir-frying, boiling, or stewing.
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  Pork Spine Stewed with Sour Cabbage

  Spinal bone stew with sour cabbage is a dish made primarily from pork spine bones and sour cabbage. After blanching, the bones are simmered with chopped sour cabbage in water and seasonings until tender, resulting in rich broth, soft bones, and flavorful sour cabbage.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Pan-fried Dumplings

  Pot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.

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