Close

Jiu Mei Rural Big Iron Pot Northeastern Cuisine (Jiawan Store)

Northeastern Chinese cuisine · ⭐ 4.4

Ground Floor, Nos. 15 and 17 Jiangwan East Street, Fangzhi Road (100 meters straight ahead from the left side of Dayuanshuai Mansion)

Dishes

• 

  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
• 

  Pork and Chive Dumplings

  Pork and chive dumplings made with fresh pork and chopped scallions, steamed or boiled to perfection.
• 

  Corn Cake

  Cornbread is a traditional food made primarily from corn. The main preparation method involves mixing cornmeal with water to form a batter, then frying it in hot oil. The bread turns golden yellow, with a crispy exterior and tender interior, and has a rich corn aroma.
• 

  Fool's Meat Roll

  A traditional Chinese dish made by wrapping pork filling in tofu skin and deep-frying until crispy, offering a savory and satisfying bite.
• 

  Speedy Cold Noodles

  Speedy Cold Noodles is a cold dish made with vermicelli, paired with vegetables like cucumber and carrot, and mixed with seasonings. It has a smooth texture and a fresh spicy flavor, commonly enjoyed in summer.
• 

  Flower-shaped steamed bun

  Baozi 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.
• 

  Braised Pork Bones

  Braised pork bones is a dish primarily made with pork bones, typically using pork leg bones or knuckle bones. After blanching to remove odor, the bones are simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until tender and flavorful. The finished dish has a bright red color, tender meat, and rich bone marrow.
• 

  Wild Vegetable Dumplings

  Wild vegetable dumplings are made from fresh wild greens like shepherd's purse or malan, mixed with minced pork or shrimp, seasoned and shaped into balls, then boiled or fried.
• 

  Iron Pot Stewed Pork

  A hearty Northeast Chinese dish featuring pork slow-cooked in an iron pot with vegetables like potatoes and cabbage, resulting in rich, savory flavors.
• 

  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.
• 

  Stewed Chicken in Iron Pot

  Stewed small chicken in an iron pot is a dish made with small chickens as the main ingredient, along with potatoes, vermicelli, scallions, ginger, and garlic, slowly cooked in an iron pot. First, blanch the chicken to remove odor, then add all ingredients to the pot with water and simmer until the meat is tender and flavorful.
• 

  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.
• 

  Snowy Bean Paste Dessert

  Xue Mian Dou Sha is a traditional dessert made primarily from red bean paste and glutinous rice skin. Red beans are boiled until soft and mixed with sugar to make the filling. Glutinous rice flour is mixed with water to form a dough, which is then rolled into sheets and filled with the red bean paste. The dough is shaped into round or oval forms and steamed until the surface becomes semi-transparent, resulting in a soft, chewy, and sweet texture.

Reviews