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Twenty-One Minutes Small Pot Stew (Oriental Plaza Branch)

Northeastern Chinese cuisine · ⭐ 4.0

Shop 104, Building 14, Aohai Oriental No. 1, Intersection of Wuhan Road and Jiaxing Street

Dishes

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  Xigang Tofu

  A Chinese home-style dish made with soft tofu stir-fried with minced meat, doubanjiang, and seasonings, offering a savory and slightly spicy flavor.
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  Pork Bao

  Xiaozhu Bao is a traditional Chinese dim sum made by steaming pork-filled dough. Lean and fatty pork are mixed, seasoned, wrapped in fermented dough, shaped like a pig, then steamed.
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  Mixed Chicken Feet

  Stir-fried chicken frames is a cold dish primarily made with chicken frames. After boiling the chicken frames until cooked, the bones are removed and then mixed with seasonings such as soy sauce, vinegar, garlic paste, chili oil, and cilantro to create a flavorful dish.
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  Antibiotic-Free Goose and Potato Pot

  Made with antibiotic-free goose and fresh potatoes, slow-cooked to perfection. Tender goose meat, soft potatoes, rich broth, seasoned with basic spices to highlight natural flavors.
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  Hickory Mushroom

  Hazel mushroom is a dish primarily made with hazel mushrooms, usually cooked together with meats such as chicken or pork. In the preparation process, the hazel mushrooms are first cleaned and then stewed with the meat until the ingredients are fully blended and the broth becomes rich and flavorful.
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  Special Pork Ribs and Flatbread Stew

  Special spare ribs stewed with flatbread, featuring marinated pork ribs cooked slowly with potatoes and green beans, while the flatbread is baked on the pot's edge until crispy outside and soft inside, absorbing the rich broth flavor.
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  Special Stewed Chicken Pot

  Special rustic chicken pot made with free-range chicken, potatoes, carrots, green peppers, ginger, scallions, and star anise, slowly stewed for rich flavor and tender meat.
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  Special Iron Pot Stewed Gaya Zi Fish

  Fresh Gaya Zi fish stewed with potatoes, vermicelli, and tofu in an iron pot. Rich broth, tender fish meat, and a well-balanced flavor.
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  Beef Tripe and Brain Hot Pot

  A hearty beef offal stew featuring beef tendons, tripe, and brisket, slow-cooked with potatoes, carrots, soy sauce, star anise, and cinnamon.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Sweet and Sour Pork

  Sweet and sour pork is a dish made from pork tenderloin, sliced, coated in starch batter, deep-fried until golden and crispy, then tossed in a sauce of sugar, vinegar, water, and starch. It has a crispy exterior and tender interior with a rich, layered flavor.
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  Old-style Mixed Salad

  A traditional Chinese cold dish made with cucumber, carrot, bean sprouts, and vermicelli, tossed in a tangy dressing of garlic, sesame oil, vinegar, and soy sauce. Refreshing and crisp, perfect for summer.
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  Crispy Sweet Bean Paste

  Snow Skin Red Bean is a traditional dessert made primarily from red bean paste and egg whites. The red bean paste is shaped into small balls, coated with whipped egg white batter, then deep-fried in oil until golden and crispy, forming a snow-white crust. The finished dish has a crisp exterior and soft, sweet interior.
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  Chicken and Mushroom Stew with Flatbread

  A hearty dish combining tender chicken, fragrant mushrooms, and homemade flatbread simmered together for rich flavor and comfort.
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  Chicken gizzard

  Chicken gizzard is a dish made from the stomach of chickens. The basic preparation method usually includes cleaning, boiling, and seasoning. Before cooking, it is typically marinated with salt or cooking wine, then cooked using methods such as stir-frying, stewing, or grilling, and finally enhanced with various spices to improve flavor.

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