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Du Er Ju Fu Ge Iron Pot Stew (Xincheng Branch)

Northeastern Chinese cuisine · ⭐ 4.6

3rd Floor, Xinzhicheng Area A, Xinguang Road (Near Plaza LED Screen)

Dishes

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  Northeast Rice Flower Fragrant Rice

  Northeast rice flower fragrant rice is made from premium Northeast rice, steamed to perfection for a soft, aromatic, and slightly sticky texture.
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  Two Small Dishes

  A classic Chinese home-style dish featuring two light stir-fried vegetables, often including bell peppers, carrots, and tofu or bean sprouts, quickly cooked with garlic for a fresh, savory taste.
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  Frozen Pear

  Frozen pear, primarily made from autumn pear or flower-covered pear, is created through repeated freezing and thawing. First, wash the pears and place them in the freezer until they turn black. Then, remove them and thaw by soaking in cold water. Once a layer of ice forms on the surface of the pear, peel it off and suck out the juice to enjoy.
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  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
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  Large Fish

  Large fish usually refers to big species like sea bass, carp, or cod. Common cooking methods include steaming, braising, or frying, with ginger slices and scallions to remove fishy smell and enhance aroma. Some recipes add soy sauce and cooking wine for flavor.
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  Stir-Fried String Beans

  Green beans stir-fried with oil is a dish made primarily from fresh green beans, cooked with an appropriate amount of edible oil. The beans are first washed and cut into segments, then stir-fried at high heat until they change color and become fully cooked, after which seasonings are added and stirred evenly.
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  Free-range Chicken

  Free-range chicken, known for its tender and flavorful meat, is typically cooked by stewing or braising with ginger and scallions to preserve its natural taste.
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  Stewed Chicken in Iron Pot

  Iron pot stewed native chicken is a dish made primarily with native chicken, seasoned with various spices and seasonings, and slowly simmered in an iron pot. The preparation method is simple: first clean the native chicken and cut it into bite-sized pieces; then sauté with aromatics such as green onions, ginger, and garlic to release their fragrance; finally add water or broth and simmer over low heat until the chicken becomes tender and the sauce thickens.
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  Braised Pork Knuckle in Iron Pot

  Stewed pork knuckle in an iron pot is a dish featuring pork knuckles as the main ingredient, often cooked with potatoes, vermicelli, and cabbage. The ingredients are simmered slowly in an iron pot until the bones are tender and the broth rich.
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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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