Ristorante Cinese Dong Bei Si Fang Cai In Milano

Sweet and sour pork is incredibly delicious! A Jilin native attests! Anyone who says it's bad? 😠 Hit them! 💢

Milan's best sweet and sour pork and stewed carp

cucina tipica del nord est della Cina. Si mangia cucina casalinga con buone porzioni e gusti interessanti. Da provare tutti i contorni ma sicuramente da non perdere la "caponata cinese" un misto patata-peperone-melanzana in agrodolce incredibile. Top anche il maiale fritto In agrodolce. buoni anche gli spinaci in aceto con arachidi. Piatto particolare la carne bollita con ossa... meglio il bollito alla piemontese

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Truly excellent! Generous portions and delicious food, excellent value. For two, with a small bottle of water and two dishes each, we spent a total of €34. To leave feeling full, you shouldn't spend more than €20 each, in my opinion. The place is small but nice and quiet, the staff are friendly. There may be language barriers, but no major problems. We'll definitely be back, thanks!

Restaurant from the north east of China, where the extreme cold influences the food, that needs to be hearthy, warm and nourishing to face temperatures that drop below 20•Celsius The Chinese Yi Guo Chu (铁锅炖) or “one pot stew”, is a Dongbei “dish” centered on a deep cast iron pot, where soup, chicken, pork, vegetables, noodles, and corn cakes are thrown in and cooked all together. It’s similar to Sichuan’s Gan Guo or “Dry Pot”, or like hotpot with less soup. First you choose a “stew base,” a harthy stock to broil your order of meats, vegetables, noodles and whatnot. The bases include pork,chicken-mushroom, goose and fish. We went for the signature free-range chicken. A whole free-range chicken—gizzards, liver, hearts and all—is cooked long and slow in an already rich stock with ginger and spices. That soup is tumbled into a massive cast-iron pot in the center of the table, along with the foodstuff you’ve ordered. Here are a few things ordered: goose claw, greens, black ear mushrooms, tofu skin, potatoes, rice cake, oyster mushrooms, tea tree mushrooms, and spare ribs, mountain yam and potato tagliatelle. One must-order is the corn cakes (玉米饼), an essential item of the whole ensemble. These corn cakes are fixed to the side of the pot just above the simmering line of your stew. The catch about ordering them is that you can only do it once, before the pot is covered to stew. So be sure you have enough of those before the lid goes on. The mealy corn cakes are crispy at the bottom with a fluffy center, making them an ideal vessel to soak up all the stew. Oh, and every time a pancake is placed uon the pot, the server bellows idioms of well wishes. Eat the pot stuff with a raw garlic and chili dip. Definitely worth trying.

It’s authentic Chinese food, delicious

The sweet and sour pork needs to be cut a little thicker; the current thickness makes it look like fried dough pieces.

The portions are quite large, making it a relatively cost-effective Northeastern Chinese dish. The sweet and sour pork was decent, but the pork slices were far too thin; you couldn't taste the meat at all. The deep-fried ribbonfish used too close to the tail, and almost nothing was left after frying—it was too thin. If they had used more pieces from the middle section of the fish, I could have halved the total amount. The fish should also be saltier; right now, it's just crispy and doesn't have much flavor. The stir-fried pork slices, despite the unusual side dishes (cucumber and carrot), were generally good. The rice was of good quality.

Very authentic Northeastern Chinese cuisine, with the flavor of a grand Northeastern banquet!