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1988 Northeast Iron Pot Stew

Northeastern Chinese cuisine · ⭐ 3.9

New World

Dishes

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  Northeast Five-color Glass Noodles

  Northeastern Five-color Cold Noodles is a dish made from potato starch noodles mixed with colorful vegetable strips like carrots, cucumbers, bean sprouts, and wood ear mushrooms, then dressed with a savory sauce. Cook the noodles, rinse with cold water, mix with other ingredients, and season with soy sauce, vinegar, garlic, and sesame oil.
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  Scallion Tofu Shreds

  A cold dish made with scallions and dried tofu shreds, seasoned and mixed for a fresh, crisp taste.
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  Stewed Rooster in Iron Pot

  A Northeast Chinese dish featuring a whole rooster stewed with potatoes, vermicelli, and cabbage in an iron pot, resulting in tender meat and rich broth.
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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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  Fragrant Sauce Ribs

  Pork ribs marinated and fried, then simmered in a special sauce for rich flavor and tender texture.
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  Skewered Beef

  Fresh beef is cut into chunks and skewered onto bamboo sticks. After marinating, it is slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy, offering a delicious, flavorful experience when enjoyed with simple seasonings.
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  Fresh Lamb Skewers

  Fresh lamb is cut into pieces and threaded onto bamboo skewers. Slowly grilled over charcoal, the meat becomes tender and juicy, with simple seasonings enhancing the original aroma of the lamb.
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  Sour Cabbage Dumplings

  Sauerkraut dumplings are filled with sauerkraut and pork. The sauerkraut is finely chopped and mixed evenly with seasonings and pork, then wrapped in dumpling wrappers. When boiled, the dumplings offer a refreshing sour taste and tender meat.
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  铁锅炖笨公鸡

  铁锅炖笨公鸡是一道以笨公鸡为主要食材，配以土豆、粉条、白菜等辅料，用铁锅慢火炖煮而成的菜肴。鸡肉经过焯水处理后与调料一同放入铁锅中，加入适量清水或高汤，小火慢炖至鸡肉软烂入味。
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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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  Changbai Mountain Chestnut Mushroom

  Songhua Mountain hazelnut mushroom is a wild edible fungus from the Changbai Mountains, mainly using fresh hazelnut mushrooms. Typically cleaned and blanched or stir-fried directly, it pairs well with meat, vegetables, or is cooked alone to preserve its natural flavor.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
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  Fresh Green Beans

  Fresh green beans are a dish primarily made with fresh green beans as the main ingredient. The beans are first selected and washed, then the ends are removed before being cut or cooked whole. During cooking, they can be seasoned with ingredients such as minced garlic and prepared by simple stir-frying or steaming to preserve their natural flavor, resulting in a vibrant green color and crisp, tender texture.

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