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雪飘香东北铁锅炖(龙华店)

Northeastern Chinese cuisine · ⭐ 4.8

East Side, Donghuan 2nd Road

Dishes

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  Northeast Smoked Chicken

  Northeast smoked chicken is made from whole chickens, marinated and then smoked with wood chips or tea leaves. The meat absorbs the smoky aroma, with a golden-brown skin and firm, elastic texture.
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  Northeast Dip Sauce Vegetables

  Northeast dipping sauce vegetables is a dish made from various raw vegetables and homemade fried sauce. The preparation is simple: wash and cut fresh vegetables such as cucumbers, lettuce, and radishes, then serve with a specially prepared fried sauce for dipping.
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  Northeastern Green Beans

  A traditional Northeast Chinese dish made with long green beans stir-fried with pork and garlic, offering a savory and slightly spicy flavor.
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  Big Bone Stick

  Pork bone marrow is a dish made primarily with pork bones, typically blanched and stewed with seasonings until the meat is tender and the broth rich. Ginger slices and green onions are often added to remove fishy odor and enhance aroma, while some recipes include fermented black beans or doubanjiang for flavor.
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  Bamboo Bone Pot

  A hearty stew made with pork bones, potatoes, carrots, green beans, ginger, scallions, and star anise, slowly simmered in water. The broth is rich and creamy, with tender bones and meat.
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  Braised Goose Pot

  The goose pot is primarily made with a whole goose, accompanied by vegetables such as potatoes, carrots, and onions. It is simmered with seasonings like soy sauce, cooking wine, star anise, and cassia bark. After blanching the goose meat, it is cooked slowly with the ingredients until the meat becomes tender and the broth turns rich and flavorful.
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  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.
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  Steamed Flower Bun

  A traditional Chinese steamed bun shaped like a flower, made from fermented dough and served soft and slightly sweet.
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  Stewed Chicken Pot

  Bèn Jī Guō is made with local chicken as the main ingredient, simmered with various medicinal herbs and spices. During cooking, chicken pieces are first stir-fried until slightly golden, then combined with a specially prepared sauce and适量 water, slowly stewed until the meat becomes tender and the broth rich and flavorful.
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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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  Flying Knife Beef

  Feidao beef is a dish made primarily with beef, typically using tenderloin or shank, sliced thin and quickly chopped with knife skills, then stir-fried with葱,姜,蒜. It emphasizes precise heat control and cutting technique to maintain a tender texture.
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  Mahjong Noodle Salad

  Mahjong large vermicelli is a cold dish made with wide rice noodles, featuring ingredients like potato starch vermicelli, cucumber strips, carrot strips, and bean sprouts. Cook the vermicelli, rinse with cold water, drain, then mix with vegetables and dressing made from soy sauce, vinegar, garlic, chili oil, and sesame oil.

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