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Wang Lao Li Iron Pot Fish Stew (Wanquan Road Branch)

Northeastern Chinese cuisine · ⭐ 4.8

South Side of Yitonglong Wanfeng Shopping Center, No. 305 Yuanfeng Road

Dishes

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  Three-Ingredient Flatbread

  Sanhe mian tie bingzi is a traditional Chinese dish made from a mix of corn, millet, and wheat flour. The dough is shaped into small cakes and pan-fried against the pot or griddle until crispy outside and soft inside.
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  Gaya Fish

  Gaya Zi Fish is a dish primarily made with fresh Gaya Zi fish. Typically, the fish is cleaned and marinated with seasonings such as salt and cooking wine, then pan-fried or braised. During preparation,辅料 like ginger slices and scallion segments may be added to enhance the fish's 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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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Dried Green Beans

  Dry 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.
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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Corn Cake

  Cornbread is a traditional food made primarily from corn. The main preparation method involves mixing cornmeal with water to form a batter, then frying it in hot oil. The bread turns golden yellow, with a crispy exterior and tender interior, and has a rich corn aroma.
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  Chinese cabbage

  Chinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
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  Wide Rice Noodles

  Wide rice noodles, made from sweet potato or mung bean starch, are steamed, cooled, and dried into flat strips. Cooked by steaming the starch slurry in molds, then cut and air-dried. Soak in warm water before use. Suitable for stir-frying, boiling, stewing, or cold dishes, often paired with meat and vegetables.
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  Flower-shaped steamed bun

  Baozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
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  Eggplant

  Eggplant is a common vegetable typically sliced into segments or pieces for cooking. Preparation methods include stir-frying, braising in brown sauce, frying, steaming, or stewing, often combined with seasonings such as garlic, ginger, and green onions. It can also be cooked together with meats or soy-based products.
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  Stewed Fish in Iron Pot

  Stewed fish in an iron pot is a dish made with fish as the main ingredient, combined with various seasonings and spices, slowly simmered in an iron pot. The fish meat is tender, and the broth is rich, fully blending the aroma of the seasonings.

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