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Zao Xi Wang · Northeast Iron Pot Stew (Aihai Branch)

Northeastern Chinese cuisine · ⭐ 4.3

80 meters northeast of the intersection of Minzu Avenue and Fenglin Road

Dishes

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  Northeast Frozen Pear

  Northeastern frozen pear: made from pears harvested in autumn, which are frozen at low temperatures. The outer skin turns black-brown while the flesh remains white. To enjoy, soak the frozen pear in cool water until an ice crust forms on the surface, then peel it off. Once softened, the flesh can be sucked out, offering a refreshing and sweet taste.
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  Northeast Cold Dish

  Northeastern cold salad made with cucumber, carrot, bean sprouts, and rice vermicelli. Toss ingredients with garlic, cilantro, soy sauce, vinegar, sugar, and chili oil. No cooking required—perfect for summer.
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  Northeast Small Chicken Pot

  A hearty stew made with small free-range chickens from Northeast China, simmered with vermicelli, potatoes, and cabbage for a rich, savory flavor.
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  Northeast Flower Bun

  Northeastern flower rolls are made from flour, fermented with yeast, then kneaded. The dough is divided, rolled into circles, folded into flower shapes, proofed again, and steamed. They have an attractive appearance and a soft, elastic texture.
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  Rich Pork Rib and Chicken Claw Pot

  A rich stew featuring pork ribs and chicken feet, slow-cooked in a savory sauce for tender, flavorful results.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Signature Pot-Stewed Goose

  The signature pot-braised goose dish features a whole goose as the main ingredient, accompanied by potatoes, vermicelli, and cabbage. It is slowly stewed in an iron pot. The goose is first blanched, then placed in the iron pot with seasonings, along with an appropriate amount of water or broth. It is simmered over low heat until the meat becomes tender and the ingredients are fully infused with flavor.
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  Crisp Radish Salad

  Crisp radish salad is a cold dish primarily made with white radish. Peel the radish, slice it thinly or shred it into细丝, then salt it briefly and squeeze out the excess water. Mix in minced garlic, vinegar, sugar, and sesame oil to taste. The preparation is simple and highlights the refreshing crunch of the radish.
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  Corn Dumplings

  Corn pot stickers are a Chinese snack made with corn kernels and pork, seasoned and wrapped in dough, then pan-fried until the bottom is golden and crispy while the inside remains juicy.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Stewed Goose in Iron Pot

  Stewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.
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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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