Close

柴火小院 Iron Pot Stew Roasted Lamb Leg

Northeastern Chinese cuisine · ⭐ 4.3

No. 28-12, Xinjiekouwai Street

Dishes

• 

  Stewed Potatoes and Eggplant

  Potato and eggplant stew is a home-style dish made with potatoes and eggplants. Cut into pieces, cook together in a pot with water and seasonings over low heat until tender and flavorful. No extra oil or complex spices needed—just natural flavors from the ingredients.
• 

  Big Lazy Dragon Pot-Stewed Fish

  Da Lan Long Iron Pot Stewed Fish is a dish featuring fresh fish with potatoes, vermicelli, and tofu, slowly simmered in an iron pot. The fish is cleaned and cooked with vegetables in water or broth over low heat until flavorful.
• 

  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
• 

  Big Meat Dragon Fire Chicken

  A whole chicken dish with pork, potatoes, and carrots, slow-cooked over wood fire after marinating for tender, flavorful meat and rich broth.
• 

  Braised Noodles with Chicken and Green Beans

  Xiaoben Chicken and Green Bean Stew Noodles is a dish made with small-boned chicken, green beans, and noodles. The chicken and beans are stewed together with seasonings, then noodles are added and simmered until fully cooked, absorbing the rich flavors.
• 

  Stewed Pork Ribs with Green Beans and Noodles

  Stewed pork rib and string bean noodles is a Chinese dish featuring pork ribs, string beans, and noodles. Pork ribs are blanched to remove odor, then simmered with beans until tender, followed by adding noodles to absorb the rich broth.
• 

  Pork Rib Pot

  Pork rib pot is made with selected pork ribs as the main ingredient, paired with various seasonal vegetables such as corn, carrots, and potatoes, and carefully stewed. The pork ribs are tender and juicy, the broth is rich and flavorful, and the vegetables add a sweet crunch, making it a nutritious dish.
• 

  Free-range Goose Stewed in Iron Pot

  Stir-fried goose stewed in a cast-iron pot is made with free-range goose, potatoes, vermicelli, and cabbage, slowly cooked over low heat. The goose is blanched, then simmered with seasonings in the pot until tender and flavorful.
• 

  Stewed Beef Offal Hot Pot

  A stew of beef offal including tendons, tripe, and intestines, slow-cooked with potatoes, carrots, and spices like scallions, ginger, garlic, star anise, and bay leaves.
• 

  Crispy Fried Small River Shrimp

  Fried small river shrimp is a deep-fried dish using fresh small river shrimp as the main ingredient. After cleaning, the shrimp are marinated with wine and salt, then lightly coated in starch or flour before being fried until golden and crispy. The exterior is crunchy while the shrimp meat remains tender and flavorful.
• 

  Stir-Fried Noodles in Iron Pot

  Iron pot stewed noodles are made by cooking noodles with meat and vegetables in an iron pot using water or broth. Key ingredients include wide noodles, pork belly or chicken, potatoes, carrots, and onions, which absorb the flavorful broth during stewing for a soft, savory taste.

Reviews