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黎明屯铁锅炖x小锅烀饼(仓山万达店)

Northeastern Chinese cuisine · ⭐ 4.3

Wanda Plaza

Dishes

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  Northeastern Mixed Salad

  Northeastern mixed salad is a cold dish made primarily with fresh vegetables such as cucumber, carrot, bean sprouts, vermicelli, and cilantro. After washing and slicing, the ingredients are mixed and seasoned with soy sauce, vinegar, garlic, chili oil, and sesame oil.
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  Northeastern Millet Porridge

  Northeast corn grits porridge is a traditional Northeastern Chinese dish made primarily from corn grits. The preparation is simple: combine corn grits with an appropriate amount of water in a pot and slowly simmer until the grits become soft and tender, and the porridge thickens into a rich consistency.
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  Northeast Free-range Goose

  Northeast free-range goose made with locally raised goose meat, slow-cooked with regional seasonings for a rich, tender flavor.
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  Northeast Chicken Frame

  Northeast chicken frame is a regional specialty made from chicken bones, simmered and then fried or grilled for a crispy, savory flavor.
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  Frozen Pear Juice

  Frozen plum juice is made by thawing frozen plums, removing the pits, soaking them in clean water, crushing them, and filtering out the juice. The main ingredient is frozen plum, and no additional ingredients are added during the preparation process.
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  Homestyle Cold Dish

  Home-style cold dish is a refreshing appetizer mainly made from various vegetables, with primary ingredients including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation method is simple: slice the ingredients and mix them with seasonings such as vinegar, soy sauce, and garlic paste.
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  Childhood Tofu Skin Roll

  A traditional Chinese dish made by wrapping meat filling in tofu skin and steaming it, resulting in a soft and savory flavor.
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  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
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  Lucky Spare Ribs Pot

  Cash-cow spare ribs pot features pork ribs with potatoes, carrots, and green peppers. After blanching to remove odor, the ribs and vegetables are simmered together with soy sauce, cooking wine, and ginger for a slow-cooked dish.
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  Bubbly Pork Dumplings

  Sparkling Pork Dumplings is a dish made with pork tenderloin as the main ingredient. After marinating, the meat is coated in a starch batter and deep-fried until golden and crispy. Once fried, it's stir-fried with a prepared sweet-and-sour sauce, allowing the meat to absorb the sauce while maintaining a crispy exterior and tender interior, with a subtle effervescent texture.
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  Steamed Buns

  Stewed buns are traditional Chinese dough dishes made by wrapping various fillings in flour-based wrappers and steaming or stewing them. Main ingredients include flour, pork, cabbage, scallions, and ginger. Fillings can be adjusted to taste. The buns are cooked slowly in a pot with water until tender, absorbing the broth for a soft, rich texture.
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  Self-Serve Fruit Snacks and Cold Dishes

  Self-Serve Fruit Snacks and Cold Dishes is a buffet station offering consisting of a variety of fresh fruits, vegetables, and simply prepared cold foods. Main ingredients include seasonal fruits and vegetables such as watermelon, cantaloupe, grapes, cherry tomatoes, and cucumber. Some versions may incorporate Chinese-style cold dishes like shredded kelp, dressed wood ear mushrooms, or pickled vegetables. Preparation involves washing and cutting the fruits and vegetables into pieces or slices, then arranging them neatly on platters. The cold dish components are typically blanched, seasoned, and mixed. The dish emphasizes the natural flavors of the ingredients with minimal cooking, focusing on freshness and a refreshing taste.
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  Spicy Beef Hot Pot

  Spicy beef hot pot is made primarily with beef and seasoned with spices such as chili peppers and Sichuan peppercorns. After slicing or cubing the beef, it is cooked together with fermented broad bean paste, ginger, garlic, and green onions in a broth or water, slowly simmered until the beef becomes tender and fully infused with flavor, resulting in a rich and savory sauce.

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