Chuang Guan Dong Iron Pot Stew (Nanhu Branch)
Northeastern Chinese cuisine · ⭐ 4.3
No. B-9-10, Huida Thermal Power Commercial Complex, north side of Nanhu Middle School, Nongyu Road
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at No. B-9-10, Huida Thermal Power Commercial Complex, north side of Nanhu Middle School, Nongyu Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Farmhouse Corn Cake, Scallion Tofu Shreds, Potato.
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: Tianjin
- Category: Northeastern Chinese cuisine
- Rating: 4.3
- Address: No. B-9-10, Huida Thermal Power Commercial Complex, north side of Nanhu Middle School, Nongyu Road
- Popular dishes: Farmhouse Corn Cake, Scallion Tofu Shreds, Potato, Wide Rice Noodles, Dried Green Beans
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Dishes
Farmhouse Corn CakeA traditional steamed cornmeal cake made from coarse corn flour, popular in rural areas for its hearty and wholesome taste.
Scallion Tofu ShredsA cold dish made with scallions and dried tofu shreds, seasoned and mixed for a fresh, crisp taste.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Dried Green BeansDry 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.
Chinese cabbageChinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
Flower-shaped steamed bunBaozi 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.
Stewed Pork Ribs in Iron PotStewed spare ribs in an iron pot is a dish primarily made with pork ribs, seasoned with various spices and herbs, and slowly simmered in an iron pot. The preparation method mainly involves stir-frying the ribs until slightly golden, then adding seasonings and适量 water to slowly braise the ribs until they are tender and the broth is rich.
Stir-fried Fish in Iron PotStewed fish in an iron pot with fresh fish, potatoes, vermicelli, and tofu, slowly cooked in water or broth for tender fish and rich flavor.
Stewed Chicken in Iron PotStewed chicken in an iron pot with potatoes, vermicelli, and cabbage, simmered together to blend flavors. Chicken is blanched first to remove odor, then slowly cooked with seasonings.