Northeast Cuisine Iron Pot Stew (Meilin Second Street Store)
Northeastern Chinese cuisine · ⭐ 4.2
60 meters southwest of the east gate, Xingguang International Phase I
Dragon Mate tips
If you are traveling in China to visit Wuhan, this restaurant is worth a stop for great food. This restaurant is located at 60 meters southwest of the east gate, Xingguang International Phase I. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Vermicelli, Spicy Pig Tongue Salad, Harbin Sausage.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuhan
- Category: Northeastern Chinese cuisine
- Rating: 4.2
- Address: 60 meters southwest of the east gate, Xingguang International Phase I
- Popular dishes: Northeast Vermicelli, Spicy Pig Tongue Salad, Harbin Sausage, Crispy Fried Fresh Mushrooms, Dry-Fried Pork Intestines
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Northeast VermicelliNortheastern vermicelli is made from high-quality sweet potatoes and potatoes through multiple processing steps. The noodles are semi-transparent and become smooth and slippery when cooked. They are commonly stewed with pork and pickled cabbage, absorbing the broth thoroughly to create a delicious flavor.
Spicy Pig Tongue SaladA cold dish made from pig's tongue, blanched and sliced, then mixed with garlic, cilantro, chili oil, vinegar, and soy sauce for a crisp, tangy, and spicy flavor.
Harbin SausageHarbin sausage is made primarily from pork, casings, starch, garlic, and other ingredients, and is processed through marinating, grinding, stuffing into casings, baking, boiling, and smoking.
Crispy Fried Fresh MushroomsDry-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.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
Pork Spare RibsPork spare ribs is a Chinese dish made with pork ribs and seasonings such as green onions, ginger, and cooking wine. The meat is tender and flavorful.
Stewed Free-Range Chicken PotA hearty stew featuring free-range chicken and vegetables, slowly cooked to perfection for a rich, savory flavor.
Sweet and Sour PorkGuobaorou 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.
Leek and Pork FillingLeek and pork filling is made by mixing chopped leeks with ground pork and seasonings, then used to fill dumplings, buns, or wontons.
Shiitake Pork DumplingsA classic Chinese dumpling filled with minced pork and fresh shiitake mushrooms, steamed or pan-fried for a savory, aromatic bite.