Description
The pride of restaurants like Da Feng Shou. A massive iron cauldron built directly into the table, where bone-in meats (chicken, pork ribs, fish) and veg are violently boiled in a rich fermented soy/miso broth.
Restaurants serving Tie Guo Dun (Iron Pot Stew)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in meat (Chicken/Pork) or River fish
- Northeast soybean paste
- Star anise
- Potatoes
- Green beans
- Glass noodles
Instructions
- [Authentic Recipe]
- Fire up the massive iron pot built into the table. Fry star anise, cinnamon, scallions, and ginger in oil to release aromas.
- Add chopped chicken, pork ribs, or fish. Season heavily with soy, Northeast soybean paste (Da Jiang), and dark soy before flooding it with broth.
- Throw in potatoes, green beans, corn, and glass noodles, boiling fiercely.
- While boiling, forcefully slap cornmeal dough (Tie Bing Zi) onto the hot, exposed upper iron walls of the pot.
- Cover with a giant wooden lid to steam. Done when the broth reduces and the bread bottoms are crispy.
Learn more Spice, substitutes, tips
Key spices
Northeast soybean paste、Star anise
Substitutes at Japanese supermarkets
(Impossible to replicate in a home pot)
Pairing
Baijiu / Cold Beer
Trivia
[Trivia] Originated in the freezing Northeast rural villages, where the cooking cauldron doubled as the heat source for the 'Ondol' (underfloor heating).
Eating tips & etiquette
[Unique Eating] Use a massive iron ladle (like a shovel) to scoop it out. Peel the baked bread off the pot walls and dunk it heavily into the thick, savory stew.
Allergen
Chicken, Pork, Soybeans, Wheat