Close

Xiang Man Yuan Iron Pot Stew

Northeastern Chinese cuisine · ⭐ 4.8

Beside the southeast gate of Haojing Mountain Villa, at the intersection of Donglingnan Street and Weixing Road

Dishes

• 

  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
• 

  Big Bone Pot

  The big bone pot is made primarily with pork bones, combined with various spices and vegetables and slowly stewed. First, the large bones are washed and blanched to remove blood residue, then a secret sauce and spices are added along with an appropriate amount of water, and simmered until the meat separates from the bones and the broth becomes rich. Finally, ingredients such as tofu and potatoes can be added to absorb the essence of the broth.
• 

  Goose

  Braised goose is a delicacy made primarily from fresh goose meat, carefully prepared through a meticulous cooking process. The goose meat is first marinated and then slowly stewed over low heat, preserving its tenderness and original flavor.
• 

  Crispy Pickled Four Delicacies

  Made from cucumber, radish, carrot, and wood ear fungus, marinated in a mixture of salt, sugar, vinegar, and spices. Crisp and refreshing with a balanced sour-sweet taste. Simple to prepare, this is a classic Chinese appetizer.
• 

  Crisp Radish Salad

  Crisp radish salad is a cold dish primarily made with white radish. Peel the radish, slice it thinly or shred it into细丝, then salt it briefly and squeeze out the excess water. Mix in minced garlic, vinegar, sugar, and sesame oil to taste. The preparation is simple and highlights the refreshing crunch of the radish.
• 

  Pure Waterless Beef

  Pure waterless beef is made from high-quality beef tendon, slowly cooked and dehydrated without added water or seasonings. The result is a firm texture with rich natural meat aroma, suitable for direct consumption or slicing with sauce.
• 

  Vegetable Flower Bun

  Vegetable flower rolls are made from flour and fresh vegetables. The dough is fermented, divided into small pieces, rolled into circles, filled with chopped veggies like carrots, cabbage, or greens, then steamed after pleating. They look like small flowers and have a soft texture.
• 

  Sweet and Sour Seaweed Slices

  A refreshing cold dish made from seaweed and carrots, tossed in a sweet and sour dressing for a crisp, tangy flavor.
• 

  Sour Cabbage Steamed Dumplings

  Sour cabbage and pork filling steamed in dumpling wrappers, offering a tangy and savory taste with a soft texture.
• 

  Pan-fried Corn Dumplings

  Potstickers made from cornmeal, filled with pork, cabbage or chives, pan-fried until golden brown for a crispy exterior and savory filling.

Reviews