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Qian Yu Iron Pot Stew (Ruzilu Branch)

Northeastern Chinese cuisine · ⭐ 4.3

No. 398, Ruzi Road

Dishes

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  Northeastern Corn Pancake

  Northeastern Corn Pancake is a traditional staple food from Northeast China. The main ingredient is cornmeal, often mixed with a small amount of wheat flour to improve texture. The cornmeal batter is made with warm water, fermented, then pan-fried on a griddle or iron pan. The finished pancake is golden-yellow, round, thick, and soft with slightly crispy edges. It is typically eaten plain or paired with stews and dipping sauces.
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  Northeastern Old-Style Braised Whole Pork Shank

  A traditional Northeast Chinese dish featuring a whole pork shank slowly braised until tender, with a rich, savory flavor.
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  Northeast Stewed Goose in Iron Pot

  Northeastern pot-braised goose is a dish made with goose meat, potatoes, vermicelli, and cabbage, slowly stewed in an iron pot. After blanching, the goose is cooked with seasonings and broth until tender and flavorful.
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  Country Bens Chicken Pot

  A rustic chicken stew made with free-range chicken and root vegetables, slow-cooked to perfection for rich, comforting flavor.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Crispy Fried Fresh Mushrooms

  Dry-fried fresh mushrooms are made primarily from fresh mushrooms. After washing and removing the stems, the mushrooms are drained and lightly coated with starch or flour before being deep-fried in hot oil until the surface turns golden and crispy. The finished dish is crispy on the outside and tender inside, preserving the fresh aroma of the mushrooms.
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  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
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  Signature Free-Range Chicken

  A slow-cooked free-range chicken dish with rich flavor and tender meat, seasoned with a secret sauce.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Garlic Stir-Fried Rapeseed Greens

  Wash and cut the oilseed rape, mince garlic. Heat oil in a pan, stir-fry garlic until fragrant, add oilseed rape and stir-fry quickly until just cooked. Season with salt and chicken essence.
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  Qianyu Special Pork Spine Hot Pot

  Qianyu Special Pork Spine Hot Pot is a stewed dish featuring pork spine as the main ingredient. Key components include selected pork spine, potatoes, corn, tofu skin, and Chinese cabbage. The pork spine is first blanched to remove impurities, then simmered with various spices until the meat becomes tender and the broth rich. Vegetables are added later to absorb the flavors. The final dish has a thick, savory broth and fall-off-the-bone meat.
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  Sizzling Sour Cabbage with Pork Belly

  Sizzling sour cabbage and pork belly is a dish primarily made with pork belly and sour cabbage. The pork belly is sliced thinly, and the sour cabbage is chopped finely. Both are quickly stir-fried together on a hot iron plate, with appropriate seasonings added. Cook until the pork belly slightly curls and the sour cabbage is fully infused with flavor.

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