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Snow Village Northeast Cuisine · Iron Pot Stew

Northeastern Chinese cuisine · ⭐ 4.4

No. 29, Xi Jie, Hongwei Xincun, Building B1, Unit 108

Dishes

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  Northeastern Rice Roll

  Northeastern rice rolls mix cooked meat and vegetables with rice, wrapped in lettuce or perilla leaves—a traditional Northeast dish. Main ingredients: rice, pork, onion, carrot, bean sprouts. Stir-fry ingredients, mix with rice, then wrap in lettuce.
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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Harbin Roast Chicken

  Harbin roast chicken is a Northeast Chinese dish featuring whole chicken marinated and slowly stewed until tender, with rich sauce and deep flavor.
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  Stewed Pork Ribs with Potatoes and Green Beans

  Potato and green bean stew with pork ribs is a slow-cooked dish featuring pork ribs, potatoes, and green beans. Ribs are blanched to remove odor, then simmered with cubed potatoes and stringless beans, along with ginger, scallions, and seasonings until tender.
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  Stewed Large Fish Bone with Sour Cabbage

  Stewed Large Fish Bone with Sour Cabbage is a traditional dish made with large fish bones and sour cabbage. The main ingredients are fish bones and sour cabbage, which are cooked slowly to blend the freshness of the fish bones with the tanginess of the sour cabbage.
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  Chicken Stewed with Mushrooms

  A traditional Northeast Chinese dish made by slow-cooking chicken and wild mushrooms with potatoes and vermicelli, resulting in a rich, savory stew.
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  Chicken Stewed with Mushrooms and Vermicelli

  Chicken stewed with mushrooms and vermicelli is a dish featuring chicken, dried mushrooms, and vermicelli. Chicken pieces are cooked with rehydrated mushrooms, water, and seasonings until tender, then vermicelli is added at the end to absorb the broth and become soft yet elastic.
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  Crispy Fried Fresh Mushrooms

  Dry-fried fresh mushrooms are made primarily from fresh mushrooms. After washing and removing the stems, the mushrooms are drained and lightly coated with starch or flour before being deep-fried in hot oil until the surface turns golden and crispy. The finished dish is crispy on the outside and tender inside, preserving the fresh aroma of the mushrooms.
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  Corn Tortilla

  Corn tortillas are primarily made by mixing cornmeal with water, adding a适量 of salt for seasoning, then kneading into a dough and rolling it into thin, round pancakes. These are cooked on a flat pan until both sides turn golden brown. They can be eaten as is or paired with other ingredients.
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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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  Snow-Cloth Red Bean Paste

  A traditional Chinese dessert made with red bean paste wrapped in a crispy egg-white batter, deep-fried until golden and served as a sweet treat.

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