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Xi Jiu Jiu Northeastern Cuisine Iron Pot Stew

Northeastern Chinese cuisine · ⭐ 4.2

No. 8–25, Taiwan Street, Chaqiao Commercial Plaza, Xihuo Road

Dishes

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  Northeastern Corn Porridge

  A traditional Northeast Chinese porridge made from corn grits and mixed grains, known for its rich flavor and hearty texture.
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  Northeastern Iron Pot Stewed Chicken

  A traditional Northeast Chinese dish featuring stewed chicken with potatoes and vermicelli, cooked slowly in an iron pot for rich flavor.
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  Northeast Stewed Pork Ribs in Iron Pot

  Northeastern pot-braised pork ribs with potatoes, vermicelli, and cabbage, slow-cooked in a cast-iron pot. Pork is blanched to remove odor, then simmered with seasonings like soy sauce, cooking wine, and aromatics until tender and flavorful.
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  Northeastern Pot-Stewed Pork Ribs and Chicken Feet

  A traditional Northeast Chinese dish featuring pork ribs and chicken feet slowly stewed in an iron pot with potatoes and vermicelli, resulting in tender meat and rich broth.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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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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  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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  Stir-fried Live Fish in Iron Pot

  Stir-fried live fish in an iron pot is a dish made with fresh fish as the main ingredient, combined with potatoes, vermicelli, tofu, and other ingredients. It is slowly stewed in an iron pot using seasonings such as scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). During preparation, the fish is cleaned and pan-fried until golden brown on both sides, then water and additional ingredients are added to simmer together, allowing the fish to absorb the flavors and creating a rich, flavorful broth.
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  High Mountain Matsutake and Golden Ear Platter

  Selected high mountain matsutake and golden ear, steamed or blanched and served on a platter. Main ingredients are wild matsutake and golden ear, with fresh and tender texture, preserving natural flavor.

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