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Er Pao Jia Tie Guo Duan Ge (Shuang Jing Dian)

Northeastern Chinese cuisine · ⭐ 4.6

No. 1094, Unit 1, Building 4, Sanqu Area, Shuanghuayuan Residential Community, Huili Road

Dishes

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  Second胖's sister's favorite potato cubes

  Potatoes are cut into pieces, then fried or pan-fried, and finally stir-fried with seasonings to achieve a crispy exterior and tender interior, offering a rich and satisfying texture.
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  Bipang's Big Mixed Salad

  Erb's Family Big Mixed Salad is a cold dish primarily made with various fresh vegetables, commonly including cucumber, carrot, bean sprouts, lettuce, and wood ear mushrooms. After being washed and sliced, the ingredients are mixed with seasonings, resulting in a refreshing and crisp texture.
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  Er Peng's Favorite Cold Noodles

  Er Peng's favorite cold noodle dish is a chilled salad made from mung bean starch or potato starch, primarily consisting of rice noodles, cucumber strips, carrot strips, and bean sprouts, seasoned with garlic, cilantro, chili oil, soy sauce, vinegar, sugar, and sesame paste.
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  Dried Green Beans

  Dry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
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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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  Sturdy Wide Rice Noodles

  Tough wide rice noodles is a dish made primarily with wide rice noodles, typically made from sweet potato or potato starch, steamed or boiled and dried. Soak the noodles, blanch them, then stir-fry with vegetables and meat (pork, beef, or chicken), adding seasonings for flavor. Some recipes include doubanjiang, soy sauce, and garlic.
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  Cornmeal Flatbread

  Cornmeal pancake is a staple food made primarily from cornmeal, mixed with an appropriate amount of water and a small quantity of salt. The dough is kneaded, divided into small portions, flattened into round cakes, and then cooked in a flat pan or steamer. No additional ingredients are added during preparation, preserving the natural flavor of corn.
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  Flower-shaped steamed bun

  Baozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
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  Cornmeal Pancake

  Cornmeal pancakes are a traditional Chinese dish made primarily from corn flour. After fermentation, the dough is pressed against the sides of a heated pan and baked. The outer layer is golden and crispy, while the inside is soft, sweet, and rich in the aroma of corn.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and 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.

Reviews

• ghost_ash
  The iron pot stewed goose was honestly really good — the meat wasn't gamey or dry at all, and the broth was super rich and flavorful. The side veggies had soaked up all that goodness too. Their "Er Pang" mixed cold dish was tangy, sweet, and super refreshing, with great peanuts and shredded cabbage, and a really generous portion. The cornbread pancakes are made fresh on the side of the pot — crispy on the outside, amazing aroma, and honestly perfect for dipping into that broth. Staff was really warm and friendly, speaking with that classic Northeastern accent, which honestly made it feel like eating at a relative's place back home. Place was packed though, so definitely get there early or you'll be waiting a while.