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Kanto Kitchen Iron Pot Stew

Northeastern Chinese cuisine · ⭐ 4.5

No. 115, Nanmen Road, Yangshe Town

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Kanto Little Chicken

  A tender chicken dish made with fresh chicken meat, seasoned with scallions, ginger, and garlic, then slow-cooked. The meat is tender, the broth rich and slightly savory with a hint of aromatic ginger and scallion flavor.
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  Dried Potato

  Dried potatoes are made by slicing and sun-drying or dehydrating potatoes, primarily using potatoes as the main ingredient. The process typically involves peeling, slicing, and drying to remove moisture, resulting in a hard, shelf-stable product.
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  Small Chicken

  Xiaoben Chicken is a dish made primarily with local chickens, using small, firm-boned birds that are blanched and then stewed with ginger slices and green onions to create tender, flavorful meat and rich broth.
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  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
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  Pickled Vegetable Noodles

  A Chinese home-style dish made with pickled vegetables and vermicelli noodles, stir-fried for a tangy and savory flavor.
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  Ox Tail Pot

  A hearty stew made with ox tail and vegetables, slow-cooked to tender perfection.
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  Beef Brisket Pot

  A hearty pot dish featuring beef brisket and vegetables, slow-cooked to tender perfection.
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  Niu Jing Tou Ba Nao Pot

  A spicy stew made with beef tendons, tripe, and other offal, slow-cooked in a rich broth with chili and Sichuan peppercorns.
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  Bighead Fish Hot Pot

  Fathead fish hot pot features fathead fish as the main ingredient, paired with tofu, vermicelli, and cabbage. The fish chunks and ingredients are stewed together in a pot. Typically, the fish is first pan-fried until lightly golden on both sides, then simmered slowly with broth or water to create a rich soup and tender fish meat.
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  Dried Green Beans

  Dried green beans are made by sun-drying fresh green beans, preserving their original nutrients and texture. In the production process, tender green beans are selected, washed, blanched, and then air-dried in a well-ventilated area until completely dry.
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  Stewed Goose in Iron Pot

  A traditional Northeast Chinese dish featuring goose slowly stewed in an iron pot with potatoes and vermicelli, resulting in tender meat and rich broth.
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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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  Sturgeon Hot Pot (per catty)

  A hearty stew made with fresh sturgeon, tofu, vermicelli, and cabbage, simmered in rich broth for a savory, comforting dish.
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  Chicken Pot

  Chicken stew is a slow-cooked dish featuring chicken as the main ingredient, typically with potatoes, carrots, and onions. Chicken pieces are simmered with seasonings to create a rich, flavorful broth.

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