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Nianjiaxiang Northeast Iron Pot Stew

Northeastern Chinese cuisine · ⭐ 4.4

No. 72 Tiangui Road (2nd Floor, Tianmin Hotel)

Dishes

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  Northeastern Appetizer Four-Dish Platter

  A platter of four Northeastern appetizers featuring cucumber salad, spicy kimchi, garlic eggplant, and soy-glazed beans—refreshing, tangy, and perfect for stimulating the appetite.
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  Crispy Fried Fresh Mushrooms

  Dry-fried fresh mushrooms are made primarily from fresh mushrooms. After washing and removing the stems, the mushrooms are drained and lightly coated with starch or flour before being deep-fried in hot oil until the surface turns golden and crispy. The finished dish is crispy on the outside and tender inside, preserving the fresh aroma of the mushrooms.
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  Stewed Pork Ribs and Chicken Feet

  A savory dish made by slow-cooking pork ribs and chicken feet until tender, resulting in rich, flavorful broth.
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  Crystal Jelly Dessert

  Crystal skin jelly is a traditional dish primarily made from pork skin. The preparation involves cleaning the pork skin thoroughly, boiling it to remove fat, and then cutting it into fine strips. Next,适量 of water and seasonings are added, and the mixture is slowly cooked for several hours until the collagen from the pork skin fully dissolves into the broth. Finally, the broth is poured into a container and refrigerated until it solidifies into a transparent, crystal-like jelly.
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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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  Beef Shin and Beef Brisket Stew

  A hearty dish made with beef shank and brisket, slow-cooked until tender, offering rich flavor and satisfying texture.
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  Beef Brisket and Beef Tendon

  Beef brisket and beef tendon is a dish made primarily with beef brisket and tendons, typically blanched and then stewed with seasonings until tender and flavorful. Commonly added spices include scallions, ginger, and star anise to enhance the taste.
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  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
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  Stewed Chicken in Iron Pot

  Stewed wild chicken in an iron pot is a dish featuring wild chicken as the main ingredient, combined with辅料 like potatoes, vermicelli, and cabbage, slowly cooked in an iron pot. First blanch the chicken to remove odor, then add seasonings and enough water or broth, simmering over low heat until the meat is tender and flavors are well absorbed.
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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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  Fresh Goose

  Fresh goose with tender meat and rich flavor, slow-cooked with special sauce.
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  Fresh Shiitake Mushroom Stir-fry

  Fresh shiitake mushrooms stir-fried with garlic and vegetables, offering a crisp texture and rich umami flavor.

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