Close

Renmin Gongshu Tiegu Pan Stew Restaurant

Northeastern Chinese cuisine · ⭐ 4.2

100 meters south of Huahuang Road at Huataizi Bus Stop, Sanduhe Village

Dishes

• 

  Stove-Braised Fish

  Stove-top fish is a dish made with fresh fish and ingredients like potatoes, green peppers, and onions, slow-cooked in an iron pot. The fish is cleaned, marinated, pan-fried until golden, then simmered with seasonings to create a rich, flavorful broth.
• 

  Sun Erniang's Homemade Tofu

  Sun Erniang's homemade open-bud tofu is made from soft tofu, sliced and filled with meat or vegetable stuffing, then steamed. The surface cracks slightly like a bud, hence 'open-bud'. It's marinated and carefully steamed for a delicate, layered texture.
• 

  Huairou Chestnut Braised Pork

  Huairou chestnut braised pork uses fatty pork belly and peeled chestnuts simmered together. After blanching the pork to remove odor, it's slowly stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender and flavorful, with chestnuts absorbing the rich broth for a sweet, soft texture.
• 

  Huairou Special Crab

  Huairou specialty hairy crab fish made with fresh crab fish, ginger slices, green onions, and other ingredients, steamed or braised. Tender fish meat retains its original flavor.
• 

  Mixed Wild Greens Salad

  Mixed wild vegetables is a dish primarily made with fresh wild greens. After washing, the wild vegetables are simply mixed with seasonings such as soy sauce, vinegar, and minced garlic. This dish preserves the original flavor of the wild vegetables, offering a refreshing taste.
• 

  Pork Rib Pot-Braised Buns

  Pork rib pot steamed bun is a Chinese dish made with pork ribs and dough. The ribs are marinated and then simmered with the dough in an iron pot, making the ribs flavorful and tender while the dough absorbs the broth to become soft and delicious.
• 

  Fried Sichuan Pepper Shoots

  Fried Sichuan pepper buds is a unique dish, primarily made from fresh and tender Sichuan pepper buds. The preparation method involves washing the buds, draining off excess water, then frying them in oil until golden brown. After frying, they are drained to remove excess oil. The finished dish features crispy, flavorful buds with a subtle Sichuan pepper aroma.
• 

  Fried Wild Small River Shrimp

  Deep-fried wild river shrimp is a dish made from fresh wild shrimp, seasoned with salt and cooking wine, then lightly coated in starch and fried until golden and crispy. The exterior is crunchy while the shrimp meat remains tender and flavorful.
• 

  Grilled Rainbow Trout

  Grilled rainbow trout is a dish made primarily with fresh rainbow trout. To prepare it, the trout is first cleaned and marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until golden and crispy. The finished dish features a fragrant, crispy skin and tender meat that retains the natural freshness of the rainbow trout.
• 

  Homemade Big Noodles

  Homemade big拉皮 is a cold dish made primarily from starch ingredients like sweet potato or mung bean starch. The dough is steamed, cooled, and cut into strips. After steaming and cooling, it's pulled by hand or tool into thin strands, rinsed in cold water to remove stickiness, then mixed with seasonings.
• 

  Cornmeal Pancake

  Cornmeal pancakes are a traditional Chinese dish made primarily from corn flour. After fermentation, the dough is pressed against the sides of a heated pan and baked. The outer layer is golden and crispy, while the inside is soft, sweet, and rich in the aroma of corn.

Reviews