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Changjiu Old City North Iron Pot Stewed Northeastern Cuisine

Northeastern Chinese cuisine · ⭐ 4.4

40 meters due north of Sanjiao Zhongcheng Plaza, No. 65, Wuche Road, Wuchang District

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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  Northeastern Cold Mixed Three Threads

  A refreshing cold dish made with carrots, cucumber, and bean sprouts, seasoned with garlic, vinegar, soy sauce, and sesame oil for a crisp, tangy flavor.
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  Cold-mixed kelp strands

  Cold seaweed salad is a refreshing dish made primarily from shredded seaweed. First, the seaweed threads are soaked in water to soften them, then mixed with minced garlic, cilantro, soy sauce, vinegar, and chili oil.
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  Harbin Sausage

  Harbin sausage is made primarily from pork, casings, starch, garlic, and other ingredients, and is processed through marinating, grinding, stuffing into casings, baking, boiling, and smoking.
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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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  Chicken Stew with Mushrooms

  Chicken stewed with mushrooms is a dish featuring chicken and mushrooms as main ingredients, typically using local or young chicken pieces with dried or fresh mushrooms, seasoned with scallions, ginger, garlic, and slow-cooked until the meat is tender and the broth rich.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Beef Brisket and Beef Tendon Hot Pot

  Beef brisket and tendon pot features beef brisket and tendons, blanched then simmered with spices until tender. Onion and carrot are added for flavor, slow-cooked for hours to create a rich broth.
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  Garlic Pork Knuckle

  A dish featuring pork knuckle as the main ingredient, boiled until tender, sliced, and mixed with abundant garlic paste, then seasoned with soy sauce and sesame oil. The preparation emphasizes softness of the knuckle and rich aroma of the garlic.
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  Tiger Skin Green Chili with Fried Egg

  A Chinese home-style dish where green chilies are stir-fried until blistered, then combined with a fried egg for a spicy and savory flavor.
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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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