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BaoMi Shu Le Iron Pot Stew Northeastern Cuisine (Zhongshan Avenue Branch)

Northeastern Chinese cuisine · ⭐ 4.5

No. 48 Wujidao Street, Daoli District (semi-basement level)

Dishes

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  Corn Cake

  Corn cake is a traditional Chinese flour dish made primarily from cornmeal. After fermentation, it is shaped into round cakes and pan-fried. The surface is golden and crispy, while the inside is soft and sweet, with a rich corn aroma.
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  Big Bone Stick

  Pork bone marrow is a dish made primarily with pork bones, typically blanched and stewed with seasonings until the meat is tender and the broth rich. Ginger slices and green onions are often added to remove fishy odor and enhance aroma, while some recipes include fermented black beans or doubanjiang for flavor.
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  Pork Bone and Pickled Cabbage Hot Pot

  A hearty stew made with pork bones and pickled cabbage, simmered slowly to create a rich, tangy broth with tender meat and crisp vegetables.
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  Pork Rib Feast Pot

  A hearty dish featuring pork ribs and assorted vegetables, slow-cooked to perfection in a savory broth.
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  Pork Rib and Chicken Foot Stew

  Pork rib and chicken claw stew features pork ribs and chicken feet, blanched then simmered with ginger slices, green onions, soy sauce, cooking wine, and spices for tender, flavorful meat and rich broth.
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  Stewed Goose in Iron Pot

  A traditional Northeast Chinese dish featuring whole goose stewed with potatoes, vermicelli, and cabbage in an iron pot, resulting in tender meat and rich broth.
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  Stewed Chicken and Mushroom Pot

  A hearty dish made with chicken and mushrooms simmered together in a rich broth, resulting in tender meat and flavorful mushrooms.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Secret-Recipe Dipping Sauce

  A complex dipping sauce made by simmering various spices and seasonings in a pot, commonly used with hot pot, barbecue, or cold dishes.
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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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  Glutinous Corn

  Glutinous corn is a dish made primarily from sweet corn, typically boiled or steamed fresh or frozen and eaten as-is, with a pinch of salt or sugar for flavor. Simple to prepare, it retains the natural sweetness and soft texture of corn.

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