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Caijie Stew Restaurant (Gongti Nan Lu Branch)

Northeastern Chinese cuisine · ⭐ 4.3

No. 3 Chaoyangmen Outer Street

Dishes

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  Northeast Cold Noodles

  Northeastern cold noodles are made primarily from potato starch noodles, combined with shredded cucumber, shredded carrot, wood ear mushrooms, and other vegetables, then tossed in a dressing made from garlic, cilantro, soy sauce, vinegar, and chili oil.
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  Stewed Eggplant with Country Flavor

  Home-style fried eggplant is a classic dish made by frying or stir-frying sliced eggplant until tender, then adding minced garlic, green onions, and soy sauce to enhance its flavor. Minimal ingredients highlight the eggplant's natural taste.
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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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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Tofu with Green Onion

  Scallion tofu is a simple Chinese cold dish, primarily made with fresh scallions and soft tofu. The preparation typically involves cutting the tofu into cubes, slicing the scallions, and then mixing in seasonings such as salt, monosodium glutamate, and sesame oil, gently tossing until well combined.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Stewed Pork Ribs with Green Beans

  Stewed pork ribs with green beans is a stew dish primarily made with pork ribs and green beans. The pork ribs are first blanched to remove any odor, then cooked together with green beans in a pot along with an appropriate amount of water, ginger slices, scallions, and other seasonings. It is slowly simmered until the pork ribs become tender and the green beans absorb the flavors.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Sour Cabbage Crystal Noodles

  A dish made with sour cabbage and crystal noodles, featuring a tangy, refreshing flavor and smooth texture.
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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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  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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