Northeast Xiaobatun Iron Pot Stew
Northeastern Chinese cuisine · ⭐ 4.0
No. 65 Gangbin Road, Xiaobatun Tieguo Dun
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at No. 65 Gangbin Road, Xiaobatun Tieguo Dun. 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 Wide Vermicelli, Coarse Corn Porridge, Clear Fish Pot.
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: Tianjin
- Category: Northeastern Chinese cuisine
- Rating: 4.0
- Address: No. 65 Gangbin Road, Xiaobatun Tieguo Dun
- Popular dishes: Northeast Wide Vermicelli, Coarse Corn Porridge, Clear Fish Pot, Tendon and Brain Meat, Stewed Goose in Iron Pot
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Dishes
Northeast Wide VermicelliNortheast wide rice noodles are made from sweet potato or potato starch, typically cooked with cabbage, bean sprouts, meat slices or pork belly, and seasoned with broth, soy sauce, scallions, ginger, and garlic for a smooth, elastic texture.
Coarse Corn PorridgeCorn grits porridge is a dish made by simmering corn grits as the main ingredient. The basic method involves soaking the corn grits beforehand, then placing them with an appropriate amount of water into a pot and slowly cooking over low heat until the grains become soft and the porridge thickens.
Clear Fish PotA clear fish pot made with fresh carp, tofu, and vegetables, simmered in water for a light and flavorful broth.
Tendon and Brain MeatGintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
Stewed Goose in Iron PotStewed 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.