Close

Er Pang Jia Tieguo Duan Ge (Young Street Branch)

Northeastern Chinese cuisine · ⭐ 4.7

Units 3-4, Ground Floor, Building 3, Yard 27, Qingnian Road

Dishes

• 

  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
• 

  Erchang Soda

  Erchang soda is a beverage made by combining carbonated water with syrup, flavorings, and natural fruit juice. The main ingredients include water, white sugar, citric acid, carbon dioxide, and food-grade flavorings. The production process involves mixing the syrup with water in a specific ratio, injecting carbon dioxide for carbonation, and finally bottling and sealing.
• 

  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
• 

  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
• 

  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
• 

  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
• 

  Big Fish Head in Iron Pot

  Iron Pot Big Fish Head is a dish made by stewing a fresh large fish head with ingredients such as ginger, scallions, garlic, and doubanjiang (fermented broad bean paste) in an iron pot. The fish head is typically made from bighead carp or black carp, resulting in tender meat and rich, flavorful broth.
• 

  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.
• 

  Stewed Pork Ribs in Iron Pot

  Stewed spare ribs in an iron pot is a dish primarily made with pork ribs, seasoned with various spices and herbs, and slowly simmered in an iron pot. The preparation method mainly involves stir-frying the ribs until slightly golden, then adding seasonings and适量 water to slowly braise the ribs until they are tender and the broth is rich.
• 

  Flatbread

  A flatbread made from flour, water, and a pinch of salt, kneaded into dough, rolled thin, and cooked on a pan or griddle. Common types include plain, filled, or paired with vegetables and meat. Eaten alone or with soups and sauces.
• 

  Spicy Mixed Noodles

  Spicy mixed dish is a culinary creation made by combining various ingredients and cooking them together. The main ingredients include vegetables, meats, and soy-based products. These ingredients are first boiled, then coated with a specially prepared spicy and numbing sauce, and finally thoroughly mixed to ensure each bite is infused with the aromatic spiciness and rich texture.

Reviews

• restless_almond
  Went with a friend the other day to try the iron pot stewed goose and honestly I was super surprised by how good it was. The goose was so tender it just fell apart, and they throw in cornbread and wide noodles right in the pot so everything soaks up all that flavor. The place has a really cool northeast China vibe going on with red lanterns and old-school decorations everywhere, felt really cozy and fun. Staff were super friendly too, food came out fast and they kept adding more ingredients for us. Price was pretty reasonable, definitely enough food for a group of students to share. You gotta try the pickled cabbage and the mixed cold appetizer, both tasted super authentic. Definitely coming back!!