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Natu Zi Northeast Cuisine · Iron Pot Stew · Dumpling King (Tianzhu Road Branch)

Northeastern Chinese cuisine · ⭐ 3.7

No. 8, Tianzhu Road (220 meters on foot from Exit C of Tianzhu Road Metro Station)

Dishes

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  Northeastern Mixed Salad

  Northeastern mixed salad is a cold dish made primarily with fresh vegetables such as cucumber, carrot, bean sprouts, vermicelli, and cilantro. After washing and slicing, the ingredients are mixed and seasoned with soy sauce, vinegar, garlic, chili oil, and sesame oil.
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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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  Farmhouse One-Pot Meal

  Farmhouse One-Pot is a traditional rural dish primarily made with pork, potatoes, green beans, and corn. The preparation involves placing these ingredients along with seasonings into a pot and slow-cooking them, allowing the flavors to blend thoroughly and create a rich, layered taste.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Crispy Fried Small Mushrooms

  Crispy fried small mushrooms is a dish made primarily from fresh small mushrooms. After washing and drying, they are marinated with seasonings, lightly coated in starch or flour, then deep-fried until golden and crispy. The result is a crunchy exterior with a tender interior and rich aroma.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Sour Cabbage Stewed Pork Bones

  Suancai stewed pork bones is a dish featuring pork bones and sour cabbage slowly simmered together. Pork bones are blanched to remove odor, then cooked with chopped sour cabbage, ginger, scallions, and water over low heat for a long time, allowing collagen and nutrients from the bones to infuse into the broth, blending the sour taste of the cabbage with the rich aroma of the bones.
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  Stewed Free-range Chicken in Iron Pot

  A traditional dish made by slow-cooking free-range chicken with potatoes, vermicelli, and cabbage in an iron pot, resulting in tender meat and rich broth.
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  Stewed Pork Ribs in Iron Pot

  Stewed 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.
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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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  Pressure Cooker Chicken Feet

  Pressure Cooker Chicken Feet is a dish primarily made with chicken feet, cooked using a pressure cooker. The main method involves placing cleaned chicken feet with seasonings (such as soy sauce, cooking wine, ginger, scallions, star anise, and cinnamon) into the pressure cooker, adding an appropriate amount of water, covering, and heating. Utilizing the high-pressure environment generated by the pressure cooker, the chicken feet become tender, fall-off-the-bone soft, and chewy in a relatively short time, while fully absorbing the aroma of the seasonings. This method efficiently converts the collagen in the chicken feet into a gelatinous texture, resulting in a soft and glutinous mouthfeel.

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