Northeast Mu Hua Iron Pot Fish Village (Diao Zhuang Road Science and Technology City Store)
Northeastern Chinese cuisine · ⭐ 4.3
Adjacent to University of Science and Technology, Diao Zhuang Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at Adjacent to University of Science and Technology, Diao Zhuang 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: Northeastern Dried Green Beans, Northeast Black Fungus, Northeast Vermicelli.
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: Xi'an
- Category: Northeastern Chinese cuisine
- Rating: 4.3
- Address: Adjacent to University of Science and Technology, Diao Zhuang Road
- Popular dishes: Northeastern Dried Green Beans, Northeast Black Fungus, Northeast Vermicelli, Northeast Sour Cabbage, Wide Rice Noodles
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Dishes
Northeastern Dried Green BeansNortheastern dried bean curd is a dish primarily made with dried broad beans. Typically, the dried beans are soaked beforehand and then stir-fried with pork belly and garlic, or added to stews and slowly cooked over low heat to fully absorb the aroma of meat and seasonings.
Northeast Black FungusNortheast Black Wood Ear is a traditional Northeast Chinese dish primarily made with black fungus. The preparation is simple: dried wood ear mushrooms are soaked and then stir-fried with scallions, ginger, garlic, and other seasonings, preserving the natural crisp texture of the mushrooms while providing rich nutrition.
Northeast VermicelliNortheastern vermicelli is made from high-quality sweet potatoes and potatoes through multiple processing steps. The noodles are semi-transparent and become smooth and slippery when cooked. They are commonly stewed with pork and pickled cabbage, absorbing the broth thoroughly to create a delicious flavor.
Northeast Sour CabbageNortheastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
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.
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.
Sweet and Sour PorkGuobaorou 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.
Pan-fried Corn DumplingsPotstickers made from cornmeal, filled with pork, cabbage or chives, pan-fried until golden brown for a crispy exterior and savory filling.