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嘎巴锅铁锅炖(陆家店)

Northeastern Chinese cuisine · ⭐ 4.7

No. 172 Tongjing Road, Lujia Town (next to the Postal Savings Bank)

Dishes

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  Northeastern Stewed Rooster in Iron Pot

  A traditional Northeast Chinese dish featuring stewed rooster with potatoes, vermicelli, and cabbage in an iron pot over low heat, resulting in tender chicken and rich broth.
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  Northeast Iron Pot Stewed Fish

  Northeastern iron pot stewed big fish is a dish made with fresh large fish, paired with potatoes, vermicelli, tofu, and more, slowly simmered in an iron pot. First clean the fish, fry until golden on both sides, then sauté with葱姜蒜 and doubanjiang, add water or broth, and finally cook with vegetables until flavorful.
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  Northeast Stewed Goose in Iron Pot

  Northeastern pot-braised goose is a dish made with goose meat, potatoes, vermicelli, and cabbage, slowly stewed in an iron pot. After blanching, the goose is cooked with seasonings and broth until tender and flavorful.
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  Northeastern Pot-Stewed Pork Ribs and Chicken

  A traditional Northeast Chinese dish featuring pork ribs and chicken stewed together in an iron pot with potatoes and vermicelli, resulting in tender meat and rich broth.
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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  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.
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  Signature Corn Tortilla

  Signature corn tortillas made from cornmeal, water, and a pinch of salt. The cornmeal is mixed with water to form a batter, then cooked on a flat pan until golden and crispy on both sides. Enjoy with sauce or plain.
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  Tendon and Brain Meat

  Gintoubana 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.
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  Dipping Sauce Platter

  A platter of various dipping sauces served with fresh vegetables and tofu skins, offering a flavorful and refreshing appetizer.
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  Sour Cabbage Steamed Dumplings

  Sour cabbage steamed dumplings are primarily made with sour cabbage and pork. The sour cabbage is chopped and mixed with seasonings and pork filling, then wrapped in dumpling wrappers. Steaming results in a delicious taste that combines the tangy freshness of the sour cabbage with the savory aroma of the pork.

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