Ristorante Cinese Dong Bei Si Fang Cai In Milano

Full five-star rating, so delicious. The Guobao Pork is better than the Golden Palm Spoon I had in Beijing, and even less so in Rome. Mentally, Northeasterners are very satisfied

It's so delicious. The entire menu is especially delicious. The hotteok is delicious, the noodles are really delicious, and I can't stop thinking about it the next day.

The first time I went I had a great time and so we went back the second time too! The food is delicious and each course has an excellent and intricate spice aroma. One of the few traditional Chinese restaurants that I highly recommend. Soups and pork ribs in sweet and sour sauce like you've never tasted. The staff very helpful even if their Italian is not good, they are very kind.

Rustic, no-frills restaurant dedicated to the cuisine of Dongbei, northern China. Delicious dishes, made with care and dedication, super abundant and at a more than honest price. Tradition and authenticity. Cookingwiththehamster

Authentic Chinese dishes are served. Portions are quite large. Staff are friendly and helpful.

Luogo semplice ma accogliente. Nel menù non mancano piatti familiari agli occidentali, ma sono davvero la minoranza... tutto il resto è una scoperta! Tutto buono, porzioni abbondanti e prezzi onesti! Tornerò!

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 Tie Guo Dun (铁锅炖) or “Iron Pot Stew”, a Dongbei form of cooking. Tie Guo Dun is a Dongbei “dish” centered on a deep cast iron pot, whereby 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 volume of soup. Similar to hotpot, you first choose a “stew base,” a hardy 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 affixed 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 crisped on 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.

Prezzo incredibile, cibo tipico cinese buono e abbondantissimo 😁😁

大部分菜很好吃，而且便宜实惠。推荐锅包肉、干炸里脊、扣肘子、凉拌牛肉、麻婆豆腐。不推荐炸黄鱼，感觉不新鲜，不推荐鱼香肉丝、宫保鸡丁、孜然羊肉（筋头巴脑太多）。

Eccellente cucina della Manciuria