Northeast Impression Iron Pot Stew
Northeastern Chinese cuisine · ⭐ 3.8
No. 130, Diejing Road, Mifangli Building, Block B, 1st Floor Shop
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 130, Diejing Road, Mifangli Building, Block B, 1st Floor Shop. 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 Frozen Tofu, Chicken Stewed with Mushrooms, Signature Northeastern Pot-Stewed Goose.
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: Guangzhou
- Category: Northeastern Chinese cuisine
- Rating: 3.8
- Address: No. 130, Diejing Road, Mifangli Building, Block B, 1st Floor Shop
- Popular dishes: Northeast Frozen Tofu, Chicken Stewed with Mushrooms, Signature Northeastern Pot-Stewed Goose, Corn Dumplings
China trip · China travel
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Dishes
Northeast Frozen TofuNortheast frozen tofu is made by freezing fresh tofu and then thawing it, creating a porous structure. It's typically cooked with meat or vegetables.
Chicken Stewed with MushroomsChicken 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.
Signature Northeastern Pot-Stewed GooseA traditional Northeast Chinese dish featuring goose stewed slowly in a cast-iron pot with potatoes, vermicelli, and cabbage, resulting in tender meat and rich broth.
Corn DumplingsCorn pot stickers are a Chinese snack made with corn kernels and pork, seasoned and wrapped in dough, then pan-fried until the bottom is golden and crispy while the inside remains juicy.