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Wang Lao Li Iron Pot Fish (Mei Shi Kou Branch)

Northeastern Chinese cuisine · ⭐ 4.6

50 meters southeast of the intersection of Meishikou Road and Weijiacun South Road

Dishes

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  Wuqing Fish

  Wuqing fish is a dish primarily made with black fish, typically sliced or cooked whole, seasoned with ingredients like ginger and scallions, and prepared using steaming or braising methods to preserve the tender texture of the fish meat.
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  Potato

  Potatoes 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.
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  Wide Rice Noodles

  Wide 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.
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  Dried Green Beans

  Dry 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.
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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Pork Ribs

  Pork ribs are cut from the rib section, blanched to remove odor, and can be cooked by stewing, boiling, roasting, or frying. Common methods include braising in soy sauce, simmering in sauce, or clear stewing with scallions, ginger, garlic, soy sauce, and cooking wine for tender, flavorful meat.
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  Cornmeal Pancake

  Cornmeal pancake is made by mixing cornmeal with water to form a dough, dividing it into small portions, rolling them into round cakes, and frying them against the edge of a hot pan or iron pot. No additional ingredients are needed—its natural aroma and caramelized flavor from frying are the main highlights.
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  Chinese cabbage

  Chinese 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.
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  Eggplant

  Eggplant is a common vegetable typically sliced into segments or pieces for cooking. Preparation methods include stir-frying, braising in brown sauce, frying, steaming, or stewing, often combined with seasonings such as garlic, ginger, and green onions. It can also be cooked together with meats or soy-based products.

Reviews

• pewter_poppy_seed
  The place has a really cool vibe inside, super red and festive, that classic northeastern China style — felt really lively. We ordered a Wujiang fish, they killed it and stewed it right there, the fish was so tender and the veggies in there had soaked up all the flavor, the broth was seriously delicious. The server helped us stir-fry the base seasoning, which was kind of a fun little ceremony. The cornmeal flatbreads were stuck on the pot to cook fresh and we ate them right away, crispy outside and soft inside, dipped in the soup they were amazing. The whole place was clean, food came out fast, and we finished in time without messing up our evening plans — super convenient honestly.