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Tunzi Li Iron Pot Stew (Nanjing Road Branch)

Northeastern Chinese cuisine · ⭐ 3.9

Phase V, Duhui Xintiandi, Limin Development Zone, Commercial Service No. S1-6

Dishes

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  Second Sister's Large Plate Cold Dish

  A mix of cold-marinated vegetables and bean products such as cucumber, carrot, tofu skin, and seaweed threads, sliced and tossed with soy sauce, sesame oil, minced garlic, and chili oil, offering a refreshing, slightly spicy and savory taste.
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  Crunchy Pork Ribs

  Gaya zi is a dish made by cleaning and blanching pig or cow teeth, then stewing or braising them with seasonings. Main ingredients are animal teeth, seasoned with scallions, ginger, star anise, cinnamon, and other spices, slowly cooked until tender and flavorful.
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  Dry Pot Wild Mushrooms

  Dry Pot Wild Mushrooms is a dish featuring various fresh mushrooms like shiitake, enoki, king oyster, and bamboo fungus. Cleaned and cut or torn into pieces, the mushrooms are stir-fried with garlic, ginger, dried chilies, and seasonings, then garnished with green onions or cilantro.
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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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  Steamed Sea Bream

  Steamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
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  Fried Soybean Sauce Shrimp

  Fresh large shrimp are coated with a thin layer of starch and deep-fried until golden and crispy, then quickly stir-fried with a special sauce made from sweet bean paste, doubanjiang, garlic, and other seasonings. The dish features a crisp exterior and tender interior with rich savory-sweet sauce flavor.
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  Boiled Bok Choy

  Steamed lettuce is a dish featuring lettuce as the main ingredient. The lettuce is quickly blanched in boiling water, drained, and served with a seasoning sauce or directly. Simple to prepare, it retains the vegetable's crisp texture and natural flavor.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Stewed Chicken in Iron Pot

  A Northeast Chinese dish featuring chicken stewed with potatoes and vermicelli in an iron pot, resulting in tender meat and rich flavor.
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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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  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 Pork Ribs

  Fresh pork ribs are selected, soaked in water to remove blood, then marinated with cooking wine and ginger to eliminate odor, followed by blanching. They can be stewed, braised, or steamed to achieve tender meat that easily separates from the bone while preserving original flavor.

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