Hongqi屯 Firepot Iron Pot Stew (Jilin Avenue Branch)
Northeastern Chinese cuisine · ⭐ 4.4
Approximately 50 meters north of the intersection of Gongyuan Road and Linhe 2nd Lane, Erdao District
Dragon Mate tips
If you are traveling in China to visit Changchun, this restaurant is worth a stop for great food. This restaurant is located at Approximately 50 meters north of the intersection of Gongyuan Road and Linhe 2nd Lane, Erdao District. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Farm-Raised Chicken Stir-Fry, More Than Ten Stir-Fried Side Dishes Unlimited, Potato.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changchun
- Category: Northeastern Chinese cuisine
- Rating: 4.4
- Address: Approximately 50 meters north of the intersection of Gongyuan Road and Linhe 2nd Lane, Erdao District
- Popular dishes: Farm-Raised Chicken Stir-Fry, More Than Ten Stir-Fried Side Dishes Unlimited, Potato, 干豆腐扣, Dried Green Beans
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Dishes
Farm-Raised Chicken Stir-FryA dish made with free-range chicken, stir-fried with vegetables and seasonings for a savory, rustic flavor.
More Than Ten Stir-Fried Side Dishes UnlimitedA selection of over ten stir-fried side dishes made with fresh vegetables and seasoned with garlic, chili oil, vinegar, and soy sauce. Light, spicy, and refreshing.
PotatoPotatoes 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.
干豆腐扣干豆腐扣是一道以干豆腐为主料，搭配猪肉、香菇、青菜等食材制成的菜肴。干豆腐切片后与肉末、调料混合，层层叠放于碗中，蒸熟后倒扣入盘，使成品形态完整。制作过程中注重火候控制，确保干豆腐软嫩入味。
Dried Green BeansDry 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.
New Licheng Bighead CarpA Northeastern Chinese dish featuring fresh bighead carp simmered with vegetables and tofu in a savory sauce, known for its rich flavor and tender fish meat.
Hongqi屯 Stewed Pork RibsA Northeast Chinese dish featuring pork ribs stewed with potatoes and vermicelli, slow-cooked to tender perfection.