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Gong Shu Tie Guo Dan Stewed Northeast Cuisine (Miyun Fruit Orchard Branch)

Northeastern Chinese cuisine · ⭐ 4.7

No. 2 Bungalow, Yunguang Shopping Mall Furniture City, Xixi Road

Dishes

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  Health-Preserving Wild Vegetable Dumplings

  A nutritious dish made from wild vegetables and lean meat, shaped into dumplings and steamed for a tender, healthy meal.
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  Steamed rice roll

  A steamed卷子 is a traditional Chinese wheat-based food made primarily from flour and water. After the dough has fully rested and risen, it is rolled into a thin sheet, then rolled up into a cylindrical shape and steamed until cooked. It features a layered texture and has a soft yet elastic texture.
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  Fried Small Fish with Small Shrimp

  A stir-fried dish featuring fresh small fish and shrimp, cleaned and quickly cooked in oil with葱姜蒜 for aroma, preserving the tender texture of the ingredients.
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  Pork Ribs and Chicken Feet

  Pork ribs and chicken feet are simmered with ginger slices and green onions until tender. Some recipes add soy sauce and cooking wine for a rich, red color and complex flavor.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Fried Trio

  Fried Three Delicacies is a deep-fried dish featuring three main ingredients, commonly pork tenderloin, squid, and tofu skin. Sliced or cut into strips, the ingredients are coated in starch or batter and fried until golden and crispy.
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  Braised Eggplant with Thick Filling

  Stewed eggplant with meat filling is a Chinese dish. Eggplant slices are pan-fried until soft, hollowed out, filled with seasoned minced meat, then topped with a sauce made from soy sauce, sugar, vinegar, and starch, and simmered to absorb the flavors.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Stewed Rooster in Iron Pot

  Stewed rooster in an iron pot is a dish made with a whole rooster as the main ingredient, combined with potatoes, vermicelli, cabbage, and other ingredients, slowly stewed in an iron pot. First, the chicken is blanched to remove any odor, then it is placed together with seasonings and side dishes into the iron pot, adding water or broth to simmer until the chicken becomes 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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  Clay Pot Stewed Yellow Catfish

  Iron pot stewed catfish is a dish made primarily with catfish, accompanied by ingredients such as potatoes, vermicelli, and tofu, slowly simmered in an iron pot. To prepare, clean the catfish thoroughly, then place it together with the accompaniments into the iron pot. Add适量 water and seasonings, and simmer over low heat until the fish meat is flavorful and the broth is rich.
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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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