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Yu Xiao Man • Iron Pot Stew • Northeast Cuisine • Northeast BBQ • Team Building Dinner (Xicui Road...)

Northeastern Chinese cuisine · ⭐ 4.8

Unit B1, Lower Plaza, Building C, No. 69, Fuxing Road

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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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Original Lamb Skewers

  Original flavor lamb skewers are primarily made by cutting fresh lamb ribs into pieces and串ing them together, then marinating and grilling. The lamb has a firm texture that retains its original flavor, with a slight char on the surface.
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  Abundance Spare Ribs Pot

  The Big Harvest Spare Ribs Pot features pork ribs as the main ingredient, paired with various vegetables such as potatoes, carrots, corn, and green peppers. The ribs are first blanched to remove any odor, then simmered together with the vegetables to allow the ingredients to fully absorb the rich flavors of the broth.
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  Bountiful梅花 Bone Hot Pot

  The 'Great Harvest Plum Blossom Bone Pot' features pork plum bones as the main ingredient, paired with seasonal vegetables such as potatoes, carrots, and cabbage, and simmered slowly with premium broth. The ingredients are first blanched to remove any odor, then combined with seasonings and cooked in a pot until the bones and meat become tender and the broth turns rich and flavorful.
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  Durian Bread

  Durian bread is a baked good made primarily from flour, eggs, cream, and durian flesh. The durian flesh is mashed and mixed into the dough or used as a filling, then fermented and baked. It has a crispy outer layer and a soft interior with a rich durian aroma.
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  Glutinous Rice Dumplings

  Zhaodouba is a traditional dessert made from yellow millet flour and red bean paste. The outer layer is sticky and soft, while the filling is sweet. It is prepared by wrapping fermented yellow millet dough around red bean paste and then steaming it.
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  Sour Cabbage and Pork Blood Sausage Stew

  A traditional Northeast Chinese dish made with sour cabbage, pork belly, and blood sausage, slowly stewed for rich flavor.
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  Stir-fried Rooster in Iron Pot

  Iron pot stewed rooster dish is made with fresh rooster as the main ingredient, combined with potatoes, vermicelli, cabbage, and other ingredients. It is placed in an iron pot with water and slowly simmered. During preparation, aromatics such as green onions, ginger, garlic, star anise, and Sichuan pepper are added, and the dish is cooked over low heat for a long time to make the chicken tender and fully flavored.
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  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
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  Snowy Bean Paste Dessert

  Xue Mian Dou Sha is a traditional dessert made primarily from red bean paste and glutinous rice skin. Red beans are boiled until soft and mixed with sugar to make the filling. Glutinous rice flour is mixed with water to form a dough, which is then rolled into sheets and filled with the red bean paste. The dough is shaped into round or oval forms and steamed until the surface becomes semi-transparent, resulting in a soft, chewy, and sweet texture.
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  Catfish Hot Pot

  Bream pot is a dish centered around bream, combined with ingredients such as tofu, cabbage, and vermicelli. The bream and accompaniments are stewed together in a pot. Typically, the bream is cleaned first, then pan-fried or blanched before being added to a pot with broth or water, along with vegetables and seasonings. It is slowly simmered over low heat to make the fish tender and the broth rich and flavorful.

Reviews

• pumpkin_ranunculus
  Got the iron pot stewed catfish and the fish was so tender and flavorful, the broth was super rich, and the cabbage and wide glass noodles soaked up all that sauce — honestly so satisfying. The sweet and sour pork was crispy on the outside, juicy inside, perfect balance of sweet and tangy. The northeastern cold skin noodles were really refreshing with the garlic and chili oil, totally hit the spot. The side bar had a bunch of different kinds of pickles, all with that nice sweet-sour-spicy kick. Service was good, they even gave us some yogurt on the house, which was a nice touch. Portions are huge, great value for money, perfect spot to come with friends and just dig in.