Erbin Northeast Iron Pot Stew (Tangshi Branch)
Northeastern Chinese cuisine · ⭐ 4.1
Nos. 241–243 Jintang Middle Road
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at Nos. 241–243 Jintang Middle Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Rural Goose, Northeast Wide Vermicelli, 东北笨鸡.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Suzhou
- Category: Northeastern Chinese cuisine
- Rating: 4.1
- Address: Nos. 241–243 Jintang Middle Road
- Popular dishes: Northeast Rural Goose, Northeast Wide Vermicelli, 东北笨鸡, Northeast-style Sweet and Sour Pork, Northeast Dried Green Beans
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Dishes
Northeast Rural GooseNortheast rural goose uses locally raised geese, simmered slowly with scallions, ginger, garlic, soy sauce, and cooking wine for a rich, savory flavor.
Northeast Wide VermicelliNortheast wide rice noodles are made from sweet potato or potato starch, typically cooked with cabbage, bean sprouts, meat slices or pork belly, and seasoned with broth, soy sauce, scallions, ginger, and garlic for a smooth, elastic texture.
东北笨鸡东北笨鸡是一道以土鸡为主要食材的炖煮菜肴，通常选用体型较大、肉质紧实的笨鸡，搭配土豆、粉条、葱姜蒜等辅料，加入适量酱油、盐、料酒等调味品，用小火慢炖至鸡肉软烂入味。制作过程中注重原汁原味，突出鸡肉的鲜香和汤汁的浓郁。
Northeast-style Sweet and Sour PorkNortheastern-style sweet and sour pork is made from pork tenderloin, cut into pieces, coated in starch batter, then deep-fried until golden and crispy. It's tossed with a sauce of sugar, vinegar, water, and tomato paste for a tangy, savory glaze.
Northeast Dried Green BeansNortheastern dried green beans are made by sun-drying fresh beans, typically after washing, cutting, and drying. They can be soaked and used in stir-fries or stews with pork belly, garlic, and chili for a chewy texture.
Pork Belly with Sauerkraut and VermicelliA dish made with pork belly, pickled cabbage, and vermicelli. Pork belly cubes are stewed with pickled cabbage, then vermicelli is added last to absorb the broth and become soft. Aromatics like scallions, ginger, and garlic are used, and slow cooking blends the flavors.